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: Feb. 26, 2008

Our family loved this. A definite keeper.

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CookinKate

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Reviewed: Feb. 25, 2008

These are very good! I was the only one that added the sliced up pepperoncinis to my sandwich and thought it was delicious- they sort of eliminated a need for a sauce in my opinion. Mr. Beez isn't a fan of the peppers, and I forgot to sauté some onions for him, so he added A1 Sauce (??) and really liked it that way. I used a Venison chuck roast & swiss cheese since I forgot to get mozzarella. I toasted the assembled sandwiches under the broiler for a few minutes to melt the cheese- delish! The only thing is that next time I'll add some sautéed onions.

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SarahBeez

Cooking Level: Intermediate

Living In: Gaines, Michigan, USA

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Reviewed: Feb. 25, 2008

Very very good sandwiches! The easiest roast I've ever cooked. My husband and son both thought it was a bit too spicy and maybe I could have used half the peppers and it still would have been okay. I only had minced garlic in the jar so I just tossed in a couple of heaping spoonfuls in the crockpot. A Keeper, thanks!

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Feb. 25, 2008

Great recipe, will make again, not to spicy, even the kids loved it!

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SherrieLMi

Cooking Level: Expert

Home Town: Chesterfield, Michigan, USA

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Reviewed: Feb. 24, 2008

Superb. Didn't change a thing.

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BIANKAT

Cooking Level: Expert

Home Town: Redondo Beach, California, USA

Living In: Seattle, Washington, USA

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Reviewed: Feb. 21, 2008

My mom makes this recipe and the whole family loves it. The only difference is that she doesn't use the garlic and takes out the peppers and seeds after the beef is done cooking and saves them for those who want them. We top the sandwich with mozzarella cheese. Also my sister likes to dip her sandwich in bbq sauce.

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AmLost2

Cooking Level: Intermediate

Home Town: Moline, Illinois, USA

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Reviewed: Feb. 20, 2008

This recipe has become part of our regular rotation. Absolutely delicious sandwiches. We serve on steak rolls with provolone cheese and either microwave or broiler for just a few minutes until the cheese melts. You will not be disappointed!!

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Sandi

Cooking Level: Intermediate

Home Town: Suffolk, Virginia, USA

Living In: Camp Hill, Pennsylvania, USA

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Reviewed: Feb. 11, 2008

Great beef, even the kids couldn't get enough.

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KATEFOODFUN

Cooking Level: Intermediate

Home Town: Alexandria, Virginia, USA

Living In: High Point, North Carolina, USA

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Reviewed: Feb. 9, 2008

This tasted just like a regular roast to me? I mean it was good but that special flavor everyone is raving about was missing?? What did I do wrong? I followed the directions exactly! No one in my family thought it was out of the ordinary. Won't make this one again.

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MAMASPICE

Cooking Level: Intermediate

Home Town: Anchorage, Alaska, USA

Living In: Lakewood, California, USA

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Reviewed: Feb. 3, 2008

I've gotta give this five stars for being so easy! It is pretty tasty, too. We liked it on toasted hoagie rolls with cheese and mayo. I love finding such inexpensive and simple recipes like this.

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STEPHER11

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Reviewed: Jan. 29, 2008

Very good. I don't like spicy food at all, therefore I take off the stems and pull out the majority of the seeds before putting them in the pot. :) Everyone loves this, and I'm making it again for a b-day at the middle school where I work. :) I can't wait!

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SCHOOLBEE123

Cooking Level: Intermediate

Home Town: Crown Point, Indiana, USA

Living In: Demotte, Indiana, USA

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Reviewed: Jan. 28, 2008

Awesome recipe! The whole family loved it! I added a can of beef broth because I was worried the pepperoncini may be too strong after I got a whiff of it. (I had never had it before.) But it turned out fabulous! And SO easy. I can't wait to make it again!

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Casper

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Reviewed: Jan. 25, 2008

This recipe is absolutely a family favorite!! We follow the recipe exactly, and have loved it every time. Thanks for submitting it!

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The Wallace Clan

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Reviewed: Jan. 19, 2008

This was awesome. I don't like Chuck roast, and that is why I tried something so different, I loved it. My 9 yr old son liked it so much he asked for the leftovers the next night. It wasn't to spicy, just flavorfull. I served it on 1/2 a kaiser roll, to keep the carbs low. Thanks for this great meal.

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rachel's kitchen

Cooking Level: Intermediate

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Reviewed: Jan. 18, 2008

Loved this recipe. It was spicer than I expected but fine for me. Not so much for the children. Took away with us for the holidays. Never did put it on bread just kept walking by the pot and picked at it all day.

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margy

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Reviewed: Jan. 12, 2008

Absolutly wonderful - but I did make a couple of changes. I added 4 cloves of sliced fresh garlic, 1 jalepeno chopped, and 1 large onion sliced to the slowcooker. I put it on hoagie rolls and melted some pepperjack cheese on top. It was soooooo yummy. This is definatly a 'make again recipe'.

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REDNECKWOMAN

Cooking Level: Expert

Home Town: Staley, North Carolina, USA

Living In: Asheboro, North Carolina, USA

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Reviewed: Jan. 7, 2008

This definitely deserves all five stars! If you want to make a great meal with very little prep work, then this is the recipe for you! I was skeptical as I had never bought Pepperoncini peppers before (didn't even know what they were: I had to google them!, but I was just too curious after reading all the great reviews to pass it up. I'm sure glad I didn't....it was divine! We shredded the meat, then removed the stems from the peppers and chopped them and added them to the meat. Then we placed the meat on buns, added sliced swiss and broiled them until the cheese was melted. OH SO GOOD!

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LEANNA

Cooking Level: Expert

Living In: Topeka, Kansas, USA

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Reviewed: Dec. 27, 2007

My husband and I love this as is. But lately we've taken to adding potatoes, carrots and onions, and we serve it like a roast. Be sure to serve with bread to sop up the juice. (I've not tried it in sandwiches, but I'm sure that would be good. I've also read a suggestion to use a jar of picked cauliflower and other veggies instead of pepperoncini - sounds good, but I haven't tried it.)

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Weezie

Cooking Level: Intermediate

Home Town: Huntsville, Alabama, USA

Living In: Madison, Alabama, USA

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Reviewed: Dec. 19, 2007

I used Pepperoncini Garlic Marinade. It turns out great. This is so easy and great way to please your husband/boyfriend.

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TheCambodianCook

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Pensacola, Florida, USA

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Reviewed: Dec. 16, 2007

Delicious and great as leftovers! I used 2-3 tablespoons of minced garlic instead of the whole cloves of garlic. I also sliced an entire onion into the crockpot as another reviewer suggested. Once the beef was done, I shredded it and placed it on toasted french bread with provolone cheese, a bit of mayo and the onion slices. Mmmmm! It also made great leftovers as I assembled the sandwiches cold then broiled them for a few minutes before serving.

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