Friday, February 18, 2011

Roast Beef and Pepperoncini Sandwiches

These beef sandwiches are finger-lickin good and great to feed a crowd. I first had these when my sister-in-law made them for us and I fell in love. This particular recipe comes from the menu mama. She has lots of great stuff. Check her out at . And I think this is a great segue into next week. I will be featuring sandwiches. All kinds of sandwiches: hot and cold, for mealtime, snack time, and party time, and they are all fast and easy!

Roast Beef and Pepperoncini Sandwiches
1 jar pepperoncini peppers (found on the pickle aisle)
1 onion, sliced
1 beef roast
provolone cheese
good hoagie rolls

Put the roast in a greased (or lined) crock pot. Season with salt and pepper. Dump sliced onions and the jar of pepperoncinis (juice and all) on top. Cover and cook on low 6-8 hours. Shred the meat with 2 forks. Toast the buns in a toaster oven or under the broiler with cheese on one half until cheese is bubbly. Use a slotted spoon or tongs to put meat and onions and peppers on one half of the roll. Top with the other half and enjoy!
Shred it good! (I like to leave the juices in to keep it all moist. Just be careful not to get too much juice on your sandwich so it doesn't get soggy.)
Gobble it up!

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