Peperoncini Beef Sandwiches


Do you love sandwiches that require minimal effort, but taste like restaurant quality? These are exactly that! The beef cooks with a jar of peperoncini's and garlic all day, you shred it, and serve it on toasted buns with melted Swiss cheese and mayo..... oh my! It's so delicious and I've never met anyone who didn't love it. It's a great dinner to serve a crowd, and goes with any of your favorite sides!


Peperoncini Beef Sandwiches

Serves 8


1 beef chuck roast

1 jar sliced peperoncini's (I use Mezzetta)

2 teaspoons minced garlic (about 4 cloves)

Coarse salt and freshly ground pepper

Gluten free hamburger buns (we love Udi's)

Sliced Swiss cheese

Mayonnaise


Place roast in slow cooker. Generously salt and pepper. Spread garlic on top. Pour entire jar of peperoncini's over all, including the juices. Cover and cook on low for 8-10 hours. Remove roast and shred, including some of the cooked peppers from the top that have retained their color. Pour some of the juices from the slow cooker over the meat to moisten. Lay hamburger buns on a baking sheet. Put a slice of Swiss cheese on the top buns and butter the bottoms. Put under the broiler for a few minutes until the cheese is melted and the bottom buns are toasted. Put mayonnaise on the bottom bun if desired, then top with a good scoop of shredded beef and peppers. Top with cheesy top buns and serve.


Step-by-step tutorial:


Gather your ingredients. You will need a beef roast (I prefer chuck for flavor), a jar of sliced peperoncini's (basically pickled peppers), minced garlic, gluten free hamburger buns, sliced Swiss cheese, and mayonnaise if desired.


Place the roast in a slow cooker. Generously season with salt and pepper, then cover with the minced garlic.


Pour an entire jar of peperoncini's around and over the roast, including the juice! This will be the liquid for the cooking, and gives it the best flavor.....trust me!


I pour the juice on the sides and leave some of the peppers to be on top of the roast.


Cover and cook on low for 8-10 hours. Once it's cooked, you will see the peppers on top of the roast still retain their bright color and aren't too mushy. These are the ones we want to have in with the beef when we shred it. You will eventually discard the juices and peppers that are down in it.


Remove the roast and good peppers. Shred with two forks into nice bite-size pieces. If your kiddos will complain about the "green things", by all means don't pull them out. You can just shred the beef and it will still have amazing flavor! I do take some of the juices and pour it over the shredded beef to keep it moist.


Place your gluten free hamburger buns on a baking sheet, covering the top bun with a slice of Swiss cheese and buttering the bottom bun.


Place in your oven under the broiler for a few minutes, watching carefully, until the cheese is melted and the buns are toasted. So delicious!!


Top bottom bun with some mayonnaise if desired, then the shredded beef. Add top cheesy bun and take a bite! You are going to fall in love with this sandwich!


Recipe Source: Recipe adapted from a recipe in Our Best Bites Savoring the Seasons cookbook

Did you try this recipe?  I'd love to hear from you!  Please rate and leave a comment!

©2020 by Gluten Free Kiddos. Proudly created with Wix.com