recipe reviews for:

Pepperoncini Beef

“Roast beef cooked in a slow cooker with garlic and pepperoncini makes a delicious and simple filling for gyro sandwiches. Serve on hoagie rolls with provolone or mozzarella cheese, and your choice of condiments. When making the sandwiches, place meat in rolls, cover with cheese, and zap in a microwave for a few seconds. Don't forget to use the pepperoncini in the sandwiches.”

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Reviewed: Dec. 24, 2008

I have been making this recipe for a long time and substitute a packet of dry italian salad dressing in place of cloves of garlic. I like the added flavor it gives to the meat. Also remember to remove the stems from the pepperoncini's prior to pouring them into the crockpot.

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Livie's Mammy

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Reviewed: Dec. 22, 2008

This was a good recipe. I served it at a Christmas office luncheon and it was a big hit. I not only added onions and beef broth as other did - I also doubled the garlic (as I always do) and added roasted red peppers (jar) and that really made the sandwiches awesome. With the pepperoncini, the roasted red pepper made the sandwiches very festive looking as well. I used pepper jack cheese and mozzarella and a horseradish sauce or mayo depending on each person's taste. It was a huge hit. The meat did not shred, so I had to slice it, but it was still tender.

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CALAW

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Reviewed: Dec. 16, 2008

THANK YOU! I've made this now for two years and am just now rating it. Everyone in the family LOVES it! We really like spicy so I also add crushed red pepper to the crock pot while cooking. The spicer, the better. If the roast doesn't shred after 8 hours, I take it out and cut it up in chunks and place it back in the crock pot. Then it usually shreds on its own after about 2 more hours. Last time I made it, I accidently bought pepperoncini's with garlic and dill in the jar. It still turned out wonderful. Thank you again!

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Jennifer H

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Reviewed: Dec. 3, 2008

This was certainly different. It was pretty good on sandwich rolls but after a few I was tired of the flavor and felt it would have been better with a traditional beef broth flavor instead. Plus after putting the entire contents in the crockpot, it became a hassle with the stems getting mixed in with the beef. Don't think I will be making this again.

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cookinrockstar

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Nov. 26, 2008

A family favorite, great after a long hard day at work. Be sure to use crusty rolls to soak up all that tasty juice.

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annt

Cooking Level: Expert

Home Town: Lubbock, Texas, USA

Living In: Walnut, California, USA

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Reviewed: Nov. 9, 2008

This was very yummy. Next time I would make sure to take the stems off the pepperoncinis.

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SPRINGLADYCANTCOOK

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Reviewed: Nov. 9, 2008

Wonderful, I am not into peppers but I am pregnant and some reason I love pepperoncinis right now. My friend told me about this recipe, but I made it by dumping a 32oz jar of pepperoncini in crockpot with beef, cooked on low for 8 hours. It was so tender it just fell apart! It was way too spicy for my taste (the broth) but the meat was great. The last 20 minutes I added a bag of instant rice to the pot. It cooked up with all the flavor in it--this was awesome, I recommend trying this if you liked the recipe. We did not make it for sandwhiches, so I served it over the rice (No sauce on top for me!!) I am making this again soon and trying to tweak it to make it less spicy (add water maybe lipton soup, take out half a jar of peppers). This is only one of about 5 recipes over the years my (incredibly picky) husband said 'Wow, you have to make this again'.

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salesgirl

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Reviewed: Nov. 6, 2008

My only recommendation is to use hot pepperoncini instead of mild to give it an extra kick. Great meal!

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Mieka

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Chicago, Illinois, USA

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Reviewed: Nov. 2, 2008

I wasn't able to find a chuck roast so I used three thick chuck steaks, cut them off the bone and saved the bones for soup or stock:) I think I used alot more garlic, and took Ingalyn's advice as to adding a sliced onion. I wanted to add some beef broth as well, but there was plenty of juice, so I added a pack of Au Jus gravy mix instead.With the first bite of our toasted and cheesed up subs, we were both thinking "TOO SPICY!" but next thing ya know, we're both chowing down like two starving, stark raving maniacs. Wonderful recipe, Joyce. Thank you!

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~TAYLOR~

Home Town: New Rochelle, New York, USA

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Reviewed: Oct. 21, 2008

This was pretty good. I used a 2 lb. roast and it took 7 hrs on low and 2 hrs on high before it got tender enough to shred. We ate them on toasted hoagie rolls with melted provolone cheese. On mine I had to add some horsey sauce and that just made the sandwich! I added some onion and beef broth to make some more au jus to dip with. These were pretty yummy. Something different to try, but not something I would want to put in our normal meal rotation because it was kinda plain for our tastes. But we still liked it and are sure to make it again sometime in the future.

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pink

Cooking Level: Intermediate

Home Town: Aurora, Indiana, USA

Living In: Moores Hill, Indiana, USA

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Reviewed: Oct. 5, 2008

This made a great tasting sub sandwich. I needed something quick and easy while babysitting our twin grandbabies. Put my frozen roast in my digital pressure cooker with 4 cloves garlic, an envelope of french onion soup mix, some beef broth and the pepperoncini. Pressure cooked for 50 min, thickened up the sauce and sliced up the roast. Piled it on a hoagie roll with jalepeno monterey jack cheese and broiled. Yum!!! Family loved it. Thanks for a fast & easy recipe.

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CMac

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Reviewed: Sep. 22, 2008

My daughters and I have been making this for many years.. a real no-brainer to throw together and be special enough for entertaining! We add some sliced onion for use on the sandwiches. Very easy and special!

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NANETTE

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Reviewed: Sep. 17, 2008

These made awesome mini subs for appetizers during an afternoon of watching football. Like others, I added provolone cheese, melted under the broiler and made a dressing of mayo and horseradish. YUM, yum, yum.

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Cynthia

Cooking Level: Expert

Home Town: Mobile, Alabama, USA

Living In: Shanghai, Shanghai (Municipality) , China

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Reviewed: Sep. 11, 2008

This was sooo easy, pretty flavorful. I'll probably make this again!

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AANTIE

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Reviewed: Sep. 6, 2008

WOW! This was absolutely amazing! When I first told my BF what I would be making, he made a face at me, and not a nice one. Well, he LOVED it. The biggest roast I could find was about 2-1/2 pounds. I took other reviewers suggestions and I sliced about a 1/2 of a large yellow onion (will use the whole thing next time) and about 3/4 of the jar of 16 oz peppers (will use the whole jar next time) and about 1 cup of beef stock (will keep that the same). I cooked it on low on the crock pot for about 6 hours and during tasting of the broth thought it was way too hot. After 6 hours, I took it out and removed the fat and shredded it all up (it was like butter!) and tasted the actual meat instead of the broth. It didn't have too much taste and then I was worried. So I put it all back in the crock pot and let it all stew together for another 2 hours or so. WOW... it was amazing on split hoagie rolls that I toasted under the broiler first with butter, garlic powder and a small shake of parm cheese then layered the bread with swiss and provolone cheese and the meat and put back under the broiler for just a sec, maybe 30 seconds. My bf is in HEAVEN. He actually put s/p on it even though I told him not to (he puts it on everything) and he said he would not touch it again. HUGE compliment. Great tasting, super easy and super cheap. My kind of meal!!! Will make this ALOT.

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Ingalyn

Cooking Level: Expert

Home Town: San Leandro, California, USA

Living In: Discovery Bay, California, USA

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Reviewed: Aug. 31, 2008

Would give it a 5 for ease of recipe, but just lacking for us on the taste. Served it with sauted mushrooms and onions, put under broiler like others suggested. It was ok, not sure if I'll make it again...

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thrasher'swife

Cooking Level: Intermediate

Living In: Rancho Santa Margarita, California, USA

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Reviewed: Jul. 17, 2008

This was a great sandwich! Definitely better in the days after the initial cooking!

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Old Crow

Cooking Level: Intermediate

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Reviewed: Jul. 15, 2008

Dh loves this so I make it for him. Too much heat for the rest of us (we aren't big "spicy" people). Freezes well in individual portions for dh to take to work for lunches.

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Faith

Cooking Level: Expert

Living In: East Providence, Rhode Island, USA

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Reviewed: Jul. 14, 2008

Wow, how can something so easy be so good? We happily ate it 2 nights in a row! I don't understand where the smoky flavor comes from but I love it. I would add a bit of extra water so I can have more dipping juices next time.

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