The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jun. 8, 2009
This was wonderful for sandwiches. I had italian beef in New Orleans. The Au Jus was great for dipping. Leftovers made an awesome chilli with addition of Tex-Mex seasonings, especially cumin and smoked papkria. Will play with this more.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jun. 2, 2009
This is so easy to put together, and has an excellent flavor to it. Great to take to the cabin on the weekend after we get off the river. Can't wait to try it again when my boys come home on leave.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Apr. 14, 2009
This was a hit with my husband. I used zesty italian dressing mix to give it another extra kick. We served this on toasted onion rolls with provolone cheese! A definite quick and easy recipe!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Apr. 2, 2009
Excellent!! I used beef stock instead of beef broth- didnt want it too salty. And only half the pack of Italian dressing. This is a keeper, I will be making this often. It's perfect when you are feeding a crowd, no work and its great!
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Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Kenosha, Wisconsin, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Mar. 17, 2009
I used a 3-4 lb. beef roast, any kind works, I use whatever is cheapest that week, and use slow cooker, 1 hr on hi 7 hrs lo, delicious. Used stock instead of broth, and did not use the whole jar of pepperoncini.
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Kim

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Mar. 9, 2009
good tip to whoever recommended it, but adding all the juice from the pepperoncini jar gave it a nice spicy bite. I also added a roasted red peppers in the last 5 minutes of boiling and served it over a toasted french bread roll with provolone cheese. yum!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.55 star rating.
Reviewed: Nov. 19, 2008
Not as good as I hoped, just tasted like peppercini when I was done.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Nov. 8, 2008
This is incredibly simple and delicious. I did not use an entire jar of peppercinis; I threw a handful in and it was plenty spicy for me. I now make this at least once a week... my boyfriend and I love it!
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Home Town: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Nov. 5, 2008
I tweak this by using a packet of au jus instead of the beef broth and I add two cups of water. I also sub roasted red peppers for the pepperoncini. I also add a sliced onion and serve on toased italian hoagies with shredded Kraft Italian cheese and get raves everytime.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Oct. 21, 2008
Everyone liked it and a couple people requested the recipe, but I agree that it's a little too salty. After making it several more times, I've found that using reduced sodium beef broth makes it much better.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Oct. 11, 2008
I grew up in Chicago, and this is how a roast beef sandwhich there tastes. I missed having them but now I know how to make my own. Next time I will add an italian sausage this is called a combo. Thank you so much for letting me show my family what a real Chicago beef sandwhich is.
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Cooking Level: Intermediate

Home Town: Bolingbrook, Illinois, USA
Living In: Sunnyvale, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Oct. 2, 2008
This is exatly! how Italian Beef is made!!!!
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Cooking Level: Expert

Home Town: Red Oak, Iowa, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Oct. 1, 2008
I actually make this recipe but use a can of beer instead of beef broth and it comes out perfect.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Sep. 22, 2008
This is a simple and wonderful meal. My entire family loved it!! I made some cheese bread in the bread maker to go with it and there was nothing leftover!!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.55 star rating.
Reviewed: Jun. 29, 2008
Loved it, pretty salty though.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Jun. 10, 2008
What can I say that everyone hasn't said already! I don't like salty food, so I used low sodium broth and half the zesty Italian seasonings. I think I will also drain half the juice from the banana peppers next time. Yummy!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: May 23, 2008
This is such a wonderful twist on the usual pot roast. I ran out of time and did not slice the roast. I just put it all in together and cooked it. What a hit! My boys loved it. Thanks for a winner.
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TJ

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: May 14, 2008
Trust this recipe! I looked at my 16 oz jar of pepperochini and thought "that just looks ridiculous." Don't think about it, don't drain it, just add it all in. In fact, when you buy the italian dressing packet, go for the zesty one. As recommended, I lightly brushed olive oil on a hard roll and sprinkled with garlic powder before toasting (425 for 8 minutes). Throw some creamy horseradish on the bun, chop up those pepperochini and toss them on the meat and top with provolone, and you've got a winner!
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Cooking Level: Intermediate

Home Town: Plymouth, Wisconsin, USA
Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Mar. 19, 2008
The best for a super quick dinner when we get home late.I just make mine in a pot on the stove. I use a low sodium broth and top with pepper jack cheese DELICIOUS!!!
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Cooking Level: Intermediate

Home Town: Sumter, South Carolina, USA
Living In: Freedom, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.55 star rating.
Reviewed: Mar. 18, 2008
I made this for my family last week and it was excellent! I only used the juice from the peppercinis and sliced the peppers for people to use at their leisure. It was so fantastic! Top with a slice of provolone and that is one tasty french dip. I will make again! Thanks.
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