Pepperocini Beef and Provolone Sandwiches

Have a busy day? Get out your slow cooker! These delicious and amazing pepperocini beef and provolone sandwiches are sure to please!


Pepperocini Beef and Provolone Sandwiches

Adapted from Our Best Bites :)

If you haven't heard of Our Best Bites yet, you need to check out their website now at ourbestbites.com. It is so amazing! They have hundreds of recipes and they are all so delicious. I love the girls that write it, Kate and Sarah, they are really funny and witty.

Anyways, I made their Pepperocini Beef Sandwiches today. I love them!

Here is what you need + some oil (I forgot to put that in the picture)

Step 1: You are going to put 2 Tablespoons of oil in a large pot or saucepan. Olive oil is preferred but I forgot to restock that so I just used regular vegetable oil and that worked great too. Turn up the heat to medium high.


Step 2: Put a 1/2 + teaspoon of Kosher Salt and a 1/2 +teaspoon of freshly ground black pepper on a plate.

Then you are going to get your 3 lbs. piece of roast and trim the fat off and then rub it on the plate on all sides getting salt and pepper all over it.

Step 3: Once the oil is hot put your meat in the pot and let it sear and brown. Let it sit a bit on each side so it creates a nice brown crust. Sear all sides and edges so the entire outside of your roast is browned. I love my Calphalon pot for making roasts. I make my mom's roast in this too. I could just put all the ingredients in here instead of my crock pot if I wanted and let it simmer all day.

 Step 4: Put your roast in your crock pot.

Step 5: Pour on 2 1/2 teaspoons of minced garlic

At least 2 of these babies. I did another 1/2 a teaspoon more since we LOVE garlic

 Step 6: Pour on your entire 16 oz. jar of sliced pepperocinis.

Step 7: Pour on your packet of Italian Seasoning (optional, but makes it even more yummy!)

Step 8: Put lid on crock pot and set to high. Cook on high until it is bubbly, Then turn to low and cook on low for several more hours until the meat shreds easily. This method makes your meat really tender. If you will be out all day and just want to set it and forget it cook it on low for 8-10 hours.

Step 9: When your meat is cooked get your crusty sandwich rolls ready. I used ciabatta. Open them up and spread some mayo on one side and put a slice of provolone on the other. put on the top rack in your oven and broil for a couple minutes until cheese is melted and the crust is starting to brown.

Use 2 pieces of provolone cut in halves and placed on your bread like so

Step 10: While your buns are cooking get your meat out of the crock pot and shred it.

Step 11: Put meat on sandwich rolls and stick back under the broiler for another minute or so until crust is toasted.

Eat up and enjoy! Makes up to 12 sandwiches.

1. *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 pepperoncinis and the garlic. Seal and freeze.
2. 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.
3. (Since it makes so much a possiblity would be to cut the meat in half after the searing stage and only put half of the pepporicinis, garlic and seasoning in the crockpot and put the other half of the ingredients in with the meat to be frozen).

While prepping everything I listened to Wildest Dreams by Taylor Swift about a million times! I have a major crush on the guy in that video. He's Clint Eastwood's son. He's also in the movie The Longest Ride! Totally worth watching just because he's in it. From now on these sandwiches will always remind me of Taylor Swift and Scott Eastwood making out.

I have actually made this quite a few times and never used the Italian Seasoning until today. It is really yummy and flavorful without it but was also delicious with it! I don't think you can wrong.

If you have tons of leftovers like we did, we had it again a second night and then on the 3rd night I made beef tacos with the meat. It was amazing! There is also an amazing salsa recipe on there for you to enjoy.

Pepperocini Beef and Provolone Sandwiches

Ingredients:

3 lbs. roast
2 Tb. Oil (olive oil is preferred)
1/2 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
16 oz. jar sliced pepperocinis
2 1/2 teaspoons minced garlic
Packet of dry Italian Seasong (optional)
Crusty sandwich rolls
Mayo
Provolone Cheese

Directions:

Heat 2 Tb of oil in a large pot on medium high. Rub salt and pepper on meat. When oil is hot sear meat on all sides browning all the edges creating a nice crust. Put browned and seared meat into your slow cooker and pour on pepperocinis, garlic, and Italian seasoning. Cover and cook on high until it bubbles and then on low for several more hours. Alternatively you can cook on low for 8-10 hours. Shred the meat with 2 forks on a plate. Serve on Crusty Sandwich rolls that have 2 slices of provolone cheese on them and some mayo spread on one side. Broil under the oven until cheese is melted and bread is toasted. Enjoy!