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.”

SORT REVIEWS BY:
DATE
RATING
MOST HELPFUL

Reviewed: Jul. 3, 2008

I used a pork shoulder roast, was pretty good, but not good enough to eat without bbq sauce.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CHARITYBOO

Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA

Living In: Beaverton, Oregon, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 28, 2008

So easy and so delicious! I slathered a roll with mayonnaise, poured some of the juice onto the sandwich and into a small bowl for dipping. So good!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

RachelGraceChloe's Mom

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 26, 2008

Seriously awesome. Total 5. I like more garlic, and lots of pepper with any beef, so I added those with the pepprocini. It seemed dry-ish, so I dumped in a can of beef broth, too. We had this sliced thin, like some kind of delicious Italian-French Dip, with sweet/hot cherry peppers, sauteed onions, on toasted Italian bread, and provolone cheese melted on it. Definitely going into heavy rotation!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

METALMOMMY

Cooking Level: Expert

Home Town: Union Beach, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 22, 2008

This has the best taste ever! I made it in the stove today.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

sky

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jun. 4, 2008

My family loves this and it is soooooo easy.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SHANARRA

Cooking Level: Expert

Home Town: Grass Valley, California, USA

Living In: Seattle, Washington, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 12, 2008

Man, what a simple, yet totally perfect recipe! I made this for Mother's Day lunch, and everyone loved it. The meat's texture and taste was perfect. I love easy recipes like this, can't wait to make it again.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

katiesun

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 7, 2008

This was ok. Nothing to go nuts over. I followed the directions with only one small exception. I only used half the pepperoncini's called for. It was still pretty spicy. My only tip is that I thought for sure there was not going to be enough liquid in the crock pot during cooking so I added a bit of stock and it ended up being too much liquid. Dont make my mistake. Only reason I am giving it three stars is because even though this was good, I have had many that were even better.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kelsolake

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 5, 2008

This recipe is amazing. I put the meat inside soft flatbread with a peice of provolone cheese. YUMMY! Everyone kept asking for the recipe. It's so easy to make, If ooled them and said it was a secret. So everywhere I go they beg me to bring it!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kelly McG.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 25, 2008

Excellent and easy meal!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

JENNILYNNK

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 16, 2008

This was a huge hit in our house among those of us over the age of 4! So easy, toss the roast in the crock, threw in some minced garlic since that's what I always have on hand and use in everything, Victoria brand pepperoncini's (stems, juice and all) and let it go. By the time we were ready for dinner it was so easy to shred. Served on hoagie rolls with provolone cheese on top, lightly toasted in the toaster oven to melt the cheese and it was great! No extra condiments necessary. Definitely a regular recipe in our rotation now. Toss some Sun chips on the plate and you've got a quick, easy and not too bad for you quick dinner for a busy family.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

MANOMELISSA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Apr. 1, 2008

Loved it. I served it with pasta salad on the side for opening day game night! (It must have been lucky because we won!)I sprinkled the roast with salt, pepper and italian seasoning and then followed the directions exactly. It was perfect. My little ones thought it was a bit spicy, so I may substitute some of the peppercini liquid with water or broth next time if kids are eating it. Although they still gobbled it all up! Thanks so much for this new recipe, I know we will use it often.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Wineaux

Cooking Level: Intermediate

Home Town: San Diego, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 18, 2008

I couldn't believe the smell when I walked into the house tonight. I just knew we were all in for a treat. Oh My Goodness. I followed some of the reviews and had a big success this evening! Thank you so much for a very moist lucious meal.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Joyce

Cooking Level: Expert

Home Town: Santa Ana, California, USA

Living In: Indio, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 18, 2008

This was pretty good. The recipe didn't state whether to remove the stems on the pepperoncinis or not...I chose to remove the stems. I also added sliced onions, green peppers, and fresh mushrooms.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Patricia

Cooking Level: Intermediate

Living In: Hampton, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 16, 2008

4.5 stars. For ease of preparation, this is 5 stars. For taste, 4 stars. I also sauted onions and mushrooms to add to the meat and provolone cheese. The house smelled great while this was cooking. Thanks for the recipe!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

KOALAGIRL

Cooking Level: Expert

Living In: Philadelphia, Pennsylvania, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 12, 2008

Oh my Gawd!!! This was amazing!!! I put it in the slow cooker when I went home for lunch and by the time I got home the whole house smelled so good! This was so easy to make too! I thinly sliced about half an onion and sauteed it with the roast. Then I dropped everything into the cooker added the jar of pepperoncini's and away we went! YUMMY! When I came home from work I sauteed the other half of the onion with some portobella mushrooms, and shreded the meat. To serve this I used french rolls, filled with meat topped with onion mushroom mixture, some mozarella cheese and put it under the broiler to toast up. DA'LICIOUS!!!! My family ate it all up! The following day I came home for lunch and put the little bit of leftovers in flour tortillas with cheese! Also very DA'LICIOUS! I passed on the recipe to my girlfriends and my mother-in-law! Awesome recipe!!!!Thank you so much for sharing! Tip* If serving on rolls you may want to run them under the broiler for a few minutes to toast them up so they aren't soggy from the juice. Try buttering them lightly and sprinkle with garlic powder!~

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Culinary Cutie

Cooking Level: Intermediate

Home Town: Santa Paula, California, USA

Living In: Laughlin, Nevada, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 9, 2008

I used a 2 lb chuck roast, 1 1/2 cups banana peppers with juice and sliced 1 onion. This was so wonderful. We melted cheese on crusty sub rolls and will keep this in our rotation!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

CAROLA316

Cooking Level: Intermediate

Living In: Catonsville, Maryland, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 9, 2008

This was such a hit! We have done it several times now. My husband likes me to saute mushrooms and onions to put on the sandwiches. Toasting the buns is a good tip, too. We melt the cheese in a toaster oven so the roll didn't get soggy.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

racedavies

Cooking Level: Intermediate

Home Town: Spokane, Washington, USA

Living In: Round Rock, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Mar. 3, 2008

Very easy with a zippy taste. Made a nice moist sandwich that could easily be gussied up with onions, red peppers, or mushrooms. I chose really good rolls and it made a big difference.

Was this review helpful? [ YES ]
1 user found this review helpful