Cheesy Beef Sandwiches (Print Version)
Tender beef, melty provolone, tangy pepperoncini, and peppers in a hoagie, served with a flavorful dip.
# Ingredients:
→ Main Ingredients
01 -
8 sandwich rolls (hoagie style)
02 -
2.5 pounds of top round roast
03 -
16 slices of jarred pepperoncini
04 -
8 slices of provolone cheese
05 -
3 large bell peppers, sliced into thin strips
→ Sauce & Seasonings
06 -
1 small Italian dressing seasoning packet (0.7 oz)
07 -
2 cups of beef broth (low salt)
08 -
1 package of au jus gravy mix
# Steps:
01 -
Pour the beef broth and the packet of au jus together into your slow cooker. Place the sliced peppers and the roast into the pot, then sprinkle Italian dressing mix on everything.
02 -
Pop the lid on and cook the roast on low for 8-10 hours. If you're in a hurry, you can turn it up to high and let it go for 4-5 hours.
03 -
Take the roast out of the crock pot and use two forks to shred it into smaller pieces. Toss the shredded meat back into the cooker to soak up all the flavors.
04 -
Layer the sub rolls with a slice of provolone, followed by the beef and peppers. Top it all off with some pepperoncini. To finish it off, use the cooking liquid for dipping or spoon a bit on the inside of the sandwich roll.
# Helpful Notes:
01 -
Top round roast is a leaner and more affordable alternative to chuck roast.
02 -
Cut off extra fat from chuck roast to avoid greasy broth during cooking.