Peppered Beef Sandwiches

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This is a great crockpot meal for a weeknight. Beef that is infused with peppers and vinegar to create tangy, tender, and slightly spicy sandwiches.

Peppered Beef Sandwiches from The Foodie Army Wife

To begin, grab a 3 pound chuck roast and sprinkle on both sides with kosher salt and pepper.

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Heat a tablespoon of cooking oil in a large skillet over medium high heat. Place your roast in the skillet and brown on both sides.

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Place the roast in your crockpot. Now grab three banana peppers and set them directly on your stove eye. Keep your tongs handy and turn them to blacken a bit on each side.

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Mmm…flavor!

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Don’t pay too much attention to the fact that I didn’t do this properly – but split the peppers down the middle and remove the woody center and seeds then slice it up. Unlike me, who sliced, then had to separate them all. I’ll claim I didn’t have enough coffee that morning. Yeah, that’s it!

Toss those in the crockpot.

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Next toss in 4 or 5 whole jarred pepperoncini peppers.

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Sprinkle in a teaspoon of red pepper flakes and two teaspoons each of garlic and onion powders.

Pour in a half cup of white vinegar.

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Cover and cook this on low for 8 hours. After it has cooked, simply shred the beef with two forks.

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When you are ready to eat, grab a roll and add some shredded cheese. I used mozzarella.

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Top with some of the shredded beef.

Peppered Beef 3

Peppered Beef

Enjoy!

Peppered Beef 2

Peppered Beef Sandwiches from The Foodie Army Wife

Peppered Beef Sandwiches

Constance Smith - Cosmopolitan Cornbread
This is a great crockpot meal for a weeknight. Beef that is infused with peppers and vinegar to create tangy, tender, and slightly spicy sandwiches.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Entrées - Main Dishes
Cuisine American
Servings 5
Calories 431 kcal

Ingredients
  

  • 3 lb chuck beef roast
  • 1 teaspoon kosher salt
  • 1 teaspoon fresh ground black pepper
  • 1 Tb cooking oil, evoo
  • 3 banana peppers
  • 4 - 5 jarred pepperoncini peppers
  • 1 teaspoon red pepper flakes
  • 2 teaspoon garlic powder
  • 2 teaspoon onion powder
  • 1/2 c white vinegar

To Serve

  • Rolls and shredded cheese

Instructions
 

  • To begin, rub the salt and pepper on both sides of the chuck roast. Heat a tablespoon of cooking oil in a large skillet over medium high heat.
  • Place your roast in the skillet and brown on both sides. Place the roast in your crockpot.
  • Now grab three banana peppers and set them directly on your stove eye. Keep your tongs handy and turn them to blacken a bit on each side.
  • Split the peppers down the middle and remove the woody center and seeds, then slice them up.
  • Toss those in the crockpot. Next toss in 4 or 5 whole jarred pepperoncini peppers. Sprinkle in the red pepper flakes, onion and, garlic powders. Pour in the vinegar.
  • Cover and cook this on low for 8 hours.
  • After it has cooked, simply shred the beef with two forks.
  • When you are ready to eat, grab a roll and add some shredded cheese. I used mozzarella.
  • Top with some of the shredded beef.
  • Enjoy!

Nutrition

Serving: 1cCalories: 431kcalCarbohydrates: 9gProtein: 61gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 10gTrans Fat: 1gCholesterol: 185mgSodium: 994mgFiber: 3gSugar: 3g

Nutritional information is auto-generated and the accuracy is not guaranteed.

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2 thoughts on “Peppered Beef Sandwiches”

  1. I made this recipe once with almost the same ingredients and put a whole jar of peppers into it and wow! Burned our mouths! This makes me want to give it ago again and take it a little easier on the peppers. Thanks! Though we DO love heat!

    Reply

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