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Pepperoncini Beef

Pepperoncini Beef

  • Prep

    10 m
  • Cook

    8 h
  • Ready In

    8 h 20 m
Joyce

Joyce

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.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 998 kcal
  • 50%
  • Fat:
  • 52.7 g
  • 81%
  • Carbs:
  • 71.5g
  • 23%
  • Protein:
  • 55.9 g
  • 112%
  • Cholesterol:
  • 160 mg
  • 53%
  • Sodium:
  • 2550 mg
  • 102%

Based on a 2,000 calorie diet

Directions

  1. Make small cuts in roast, and insert garlic slices in cuts. Place roast in the slow cooker, and pour the entire contents of the jar of pepperoncini, including liquid, over meat.
  2. Cover, and cook on Low for 6 to 8 hours.
  3. When making the sandwiches, place meat in rolls, top 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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Reviews

DANANDLAUREN
213

DANANDLAUREN

7/29/2003

Awesome dish! I have been meaning to rate and review this for some time now, only just now got around to it. This makes the BEST sandwiches! The only way I changed this was to add onions. I make my sandwiches using french bread,the meat, onions and peppers, slap on a piece of provolone cheese, stick it under the broiler long enough to melt the cheese and then use a dressing of sour cream and horseradish...It is to die for.. Thanks for a great recipe..

Franbo
197

Franbo

3/13/2006

This recipe is sooooo good. Made exactly as stated. It was quite spicy so cut down on the peppers if you don't like too much heat. This recipe is a true "keeper". Also, many thanks to the reviewer who said to make quesadillas with the leftovers. They were the best quesidillas we ever had. We spread tortillas with low fat, canned re-fried beans then topped with beef mixture (including chopped peppers) and topped with cheese then folded over and pan fried till golden and put in oven while the others were being prepared. Served with sour cream, salsa and homemade guacamole.

TCH2MCH
126

TCH2MCH

12/16/2002

This recipe made the best sandwiches possible. Everyone loved it. The juice is spicy, so I put it and the peppers in a separate bowl for those who wanted it. We used french rolls, covered the meat with grilled mushrooms and onions, topped it off with Jack Cheese and grilled it under the broiler. YUMMMMY! Don't pass this recipe up. Its a winner. Teresa

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