Tender beef slow-cooks with tangy peppers in these Pepperoncini Beef Sandwiches. The result is a melt-in-your-mouth sandwich filling that pairs beautifully with crusty rolls and a slice of provolone cheese. Whether you’re feeding a crowd or meal prepping for the week, this recipe overs major convenience without compromising on flavor. Pop this one on your meal plan this week. I promise you won’t be disappointed!
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
For The Beef
- Beef roast – A good old chuck roast is perfect here. Avoid cuts that are super lean. A little bit of fat goes a long way in keeping the meat tender and flavorful!
- Kosher salt and black pepper
- Olive oil – Or cooking oil, for searing.
- Fresh garlic
- Pepperoncini – These are not hot spicy peppers, they have a very mild bite to them, but mostly they are just small, and pickled, and tangy. You can usually find them in the condiment aisle at the grocery store, near the roasted red bell peppers, pickled vegetables, and pickles.
While generally very mild but if you want ZERO heat, then look for the jar that looks exactly like this, only they’re labeled “Mild Pepper Rings.” - 1 packet dry Italian dressing mix – Optional.
For Assembling Sandwiches
- Crusty sandwich rolls
- Sliced provolone cheese
- Mayonnaise
How to Make Pepperoncini Beef Sandwiches
- Heat a couple of tablespoons of olive oil in a pot or high-sided skillet over high heat. While the oil is heating, rub some kosher salt and freshly ground pepper evenly over the pot roast and then sear it on all sides until you have a nice, brown crust on the meat.
- Toss in some minced garlic and then pour in the whole jar of pepperoncini (I liked the sliced ones), juice, stems, bits and pieces, everything. Optionally, you can also add that packet of Italian Dressing- adds lots of yummy flavor, but it’s also great without it!
- If you can, turn the slow cooker to the high setting and cook it until it boils, then turn it to low and cook it for several more hours or until the beef is fork tender and shreds easily. But if you can’t do that, just cook it on low for 8-10 hours or until you can shred it.
- We love it on toasted, crusty sandwich rolls with melted provolone and a little bit of mayonnaise, but it’s super versatile. You could serve it wrapped in tortillas, with either a Greek or Mexican flair or even on a salad with this Greek Salad Dressing. Oh, and if you have left-overs, they would work great in our Baked Chipotle Beef Taquitos (thanks to a reader comment for that!).
Storing and Other Tips
- Store leftover, cooled Pepperoncini Beef in an airtight container in the fridge and enjoy within 3-4 days for best results.
Freezer Instructions
- Prepare the meat through the searing stage. Allow it to cool. Place the roast in a gallon-sized freezer bag or a large freezer safe container. Add the pepperoncini and the garlic. Seal and freeze. When ready to cook, place in a slow cooker and cook on high for 6-8 hours or on low for 8-10 hours. Serve on toasted crusty rolls with melted Provolone cheese.
Frequently Asked Questions
Can I make this beef ahead of time?
Absolutely. Cook and cool your meat a day ahead of time. When ready to serve, simply reheat and assemble sandwiches.
Can I make this gluten-free?
The beef is naturally gluten-free (double check your Italian dressing mix, if using, just to be safe). You could serve on gluten free rolls or tortillas, or over rice or mashed potatoes.
What type of bread is best?
Look for sturdy rolls like crusty Italian rolls, hoagies, or ciabatta. Softer breads can work, but may get soggy.
Pepperoncini Beef Sandwiches
These yummy and versatile sandwiches are great for a crowd, they have a prep-ahead freezer friendly option, and feature plenty of melted provolone cheese.
Servings servings
Equipment
Ingredients
Searing
- ½ + teaspoon freshly ground black pepper
- ½ + teaspoon kosher salt
- 2 tablespoons of olive or cooking oil
Sandwiches
- 3 lb. beef roast trimmed of excess fat
- 4-5 cloves garlic minced or pressed
- 1 16-oz. jar pepperoncinis, sliced undrained
- Optional: 1 small packet dry Italian dressing
- Crusty sandwich rolls for serving
- Sliced provolone cheese for serving
Instructions
- Heat oil in a pot or high-sided skillet over high heat. While the oil is heating, combine the salt and pepper and rub it into the meat. Add more if necessary. When the oil is hot, sear the roast on all sides so the outsides of it is browned and a little crispy.
- Transfer the roast to a slow cooker and add the minced garlic, the entire jar of pepperoncinis, and dressing mix if using. If possible, cook on high until the liquid comes to a boil and then turn it to low and cook until the roast shreds easily with a fork, for a total cooking time of about 6-8 hours. If not possible, cook on low for 8-10 hours or until the beef is fork tender.
- For sandwiches, slice the rolls and spread lightly with mayonnaise and then top with the shredded beef. Add a slice of provolone cheese and then place under the broiler for 1-3 minutes or until the bread is toasted and the cheese is melted. Serve immediately.
Notes
- Nutritional information includes a crusty sandwich roll and slice of provolone cheese.
- Store leftover, cooled Pepperoncini Beef in an airtight container in the fridge and enjoy within 3-4 days for best results.
Alternate Cooking Methods
Instant Pot Instructions
Slice roast into 1″ slices. Preheat about 2 tablespoons olive oil in the pot on the sauté setting and season roast with salt and pepper. Sear the roast slices on all sides (in batches if necessary). Turn off sauté setting and add garlic, pepperoncini, and Italian dressing (if desired). Use the manual setting to cook on high pressure for 40 minutes. Allow the pressure to release naturally (don’t open the valve) for 10 minutes, then release pressure and shred the roast with 2 forks. Serve as desired.Freezer Instructions
Prepare the meat through the searing stage. Allow it to cool. Place the roast in a gallon-sized freezer bag or a large freezer safe container. Add the pepperoncini and the garlic. Seal and freeze. When ready to cook, place in a slow cooker and cook on high for 6-8 hours or on low for 8-10 hours. Serve on toasted crusty rolls with melted Provolone cheese.Nutrition
Calories: 206kcal, Carbohydrates: 0.3g, Protein: 22g, Fat: 13g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 7g, Trans Fat: 1g, Cholesterol: 78mg, Sodium: 92mg, Potassium: 381mg, Fiber: 0.02g, Sugar: 0.01g, Vitamin A: 15IU, Vitamin C: 0.4mg, Calcium: 21mg, Iron: 2mg
Calories: 206kcal
Cost: $15
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Questions & Reviews
I made this roast cooking in oven all day at 325 shredded it and put it in small corn tortilla shells topped with caso cheese and yum!!
Oh sounds fab!
Just deciding whether to make it today, and use the meat all week, or wait until Sunday for family dinner we hold every week for any of the kids who want to come. I’m not so much a fan of the little peppers with the long name I can’t spell, but cooked all day in a crock pot….I could probably get used to them, LOL! Made a quadruple batch of your Sausage Tortellini Soup for them yesterday. They all wanted some to take home for lunch today.
My family loved this recipe. My husband is going to make this for his crew at the fire station.
Looks absolutely AMAZING!! Great recipe, Once Again!! 🙂
My family hates pepperoncini’s so I’d prefer to make this in my mini crock pot so they can try it (without committing to a huge 3lb roast). Any suggestions for making this in one of those tiny crock pots?
What would you suggest as a side with these sandwiches?
I usually do a salad and steak fries or sweet potato fries!
https://fit-over50.news/2009/03/baked-sweet-potato-fries-with-honey-lime-dip/%3C/a%3E%3C/p%3E
This was a super easy fall recipe for the nights when you are running from one activity to another.
Thanks again Ladies! This was soo good, and super moist! I put my roast in the dutch oven in the oven for about 5 hrs. on 300. I used a chuck roast. It was wonderful!!!
Quick question – we put this on our “menu list” for company this weekend but as I was making my grocery list, I noticed there’s no broth and very little liquid for that size of meat… is that correct? and it doesn’t dry out? Please let me know asap – otherwise we’ll stick with the french dips cause that’s always a fav!! 🙂
Not dry at all! 🙂 The liquid from the pepperoncinis keeps things moist. Good luck! 🙂
I made this last night and subbed in a pork roast since it was all I had on hand. I also used my store brand pepperocinis and I have to admit I was disappointed. The pepper flavor didn’t carry through to the meat at all and the peppers lost all flavor after a few hours in the crockpot. I will try it with beef next time and look for your specific brand of peppers. I am just tossing that out there for anyone else contemplating pork.
And I just looked closer at my can of peppers and discovered that they were actually banana peppers. Oops. No wonder it didn’t turn out well. I will read the ingredient lists more closely next time!