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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Marj

Cooking Level: Intermediate

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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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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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Owen

Cooking Level: Intermediate

Home Town: Plymouth, Wisconsin, USA

Living In: Minneapolis, Minnesota, USA

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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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timmy

Cooking Level: Intermediate

Home Town: Sumter, South Carolina, USA

Living In: Freedom, Pennsylvania, USA

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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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Ramona S.

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Reviewed: Feb. 21, 2008

This was so fast, easy and delicious, it is certainly a new favorite in our home!

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Jolene F.

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Reviewed: Feb. 15, 2008

I have been making a different version of this recipe for a while now but instead of on the stove, I cook in the crock on LOW for 8-10 hours. Also, add a can of beer! Serve on toasted french bread with provolone cheese.

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MissSteph44

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Reviewed: Feb. 1, 2008

These sandwiches are so good! I like salty food though so had no problem with the recipe as it was written. I did take the suggestion of brushing the rolls with olive oil and toasting them under the broiler. And as the final topper, a piece of melted provolone. So good.

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RCONNOR20

Cooking Level: Intermediate

Home Town: Madison, Connecticut, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Jan. 28, 2008

This was great. We made it a couple of times before we reached the "perfect" stage. We made it in the slow cooker and it required about 50 min. on high. About halfway through we re-tossed the beef and peppers in the crock pot. We also used the Zesty Italian dry dressing. As someone else suggested we also brushed the hogie rolls in olive oil and toasted on our grill.

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bthuring

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Reviewed: Jan. 25, 2008

These were so easy, fast & really good! I did 1/2 pound of meat, 3 peppers, 1 can of reduced sodium beef broth & little of the Italian salad dressing b/c I was worried about making too spicy. It really had a KICK to it & was very good!

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Recipe Queen

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Overland Park, Kansas, USA

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Reviewed: Jan. 3, 2008

I made this on the cooktop instead of a slow cooker with sliced Angus roast beef from the deli. It was surprisingly like the Chicago style Italian beef I grew up with. Now if I could only find the right rolls it would be perfect! (Oh, it was also very easy.)

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Tim Grair

Cooking Level: Expert

Home Town: Delavan, Wisconsin, USA

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Jun. 2, 2007

We added less of the actual peppers, but almost all of the juice....and about a tablespoon of Worchestershire sauce. Since we were doubling the recipe, I just used one can of beef broth and one can of water. It still tasted awesome, and wasn't overly salty. The husband was highly impressed, so thank you!

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ilstu99

Cooking Level: Expert

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Reviewed: May 31, 2007

So easy and SOOOO good.

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Greta

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Reviewed: Mar. 13, 2007

This is soooo awesome. We make this for all kinds of occasions& sometimes we just have for dinner!

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themdems

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Reviewed: Feb. 9, 2007

Yummmmmm

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DAVEGUYS

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Reviewed: Jan. 28, 2007

I cook meat for my family just about every day, but I honestly dont' eat it.(I do taste tho) Nothing political or health related; just don't care for it. However, this dish is one big WOW FACTOR! I kept taking fork fulls all night! I decided to use pork tenderloin with this and it was amazing. It literally melted in your mouth. I like a lot of liquid, so I used the juice from the peppers and used three cans of low sodium beef broth and only a half a packet of the seasoning. (didn't want it to be too salty) Also threw in a sliced onion plus my own seasonings. This is a winner Casey and I thank you for submitting it, but I'm begging you to give it a try with the pork. Thanks again!

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LINDA MCLEAN

Cooking Level: Expert

Home Town: Livingston, New Jersey, USA

Living In: Flanders, New Jersey, USA

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Reviewed: Dec. 2, 2006

I thiought this was pretty good, my boyfriend LOVED it. Scores big points for being so easy.

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Lindsey

Cooking Level: Expert

Home Town: Frederick, Maryland, USA

Living In: Crofton, Maryland, USA

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Reviewed: Oct. 16, 2006

This was really good. Even better with crusty rolls that have been toasted and brushed with olive oil. Then load on the meat and cover with mozzarella cheese and broil for a couple of minutes. My husband raved! We also topped ours with roasted red peppers and mild banana peppers. Yum! Warning: this makes a LOT of meat. I used only 3.5 pounds, fed 5 people the first time, made leftovers for 3 tonight and have at least 6 more servings in the freezer.

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JENSG

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

Living In: Washington, D.C., USA

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Reviewed: Oct. 1, 2006

I made this for my family and 2 other families. We take turns cooking for each other. Two of us made this exactly how the recipe reads. It was too salty. We told the third family and they cut the Italian packet in half. She said that it turned out great. I was just asked to make this recipe again. I agreed because it is the easiest recipe that I have ever done! Last time I served with hoagie rolls. One family added lettuce and sliced tomato.

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Barbara

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Reviewed: Nov. 16, 2005

This beef recipe rocks!!! I followed others advice and added 2 packs of dressing mix and beef broth. I buttered onion rolls put a slice of mozz and provalone on top of the beef threw them in the broiler and perfection. what a tasty easy meal. Thanks casey our family loved them!!!!!!!yum yum

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