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Peperoncini Beef Sandwich

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Ingredients for 6 servings

  • 1 Large Chuck Roast
  • 2 Jars Mezzetta Sliced Mild Peperoncini
  • 1 Package Hoagie Buns
  • Mayonnaise for Serving


Place roast in crock pot. Pour entire contents of one peperoncini jar over beef. Cook on low for 8 hours, or until it’s tender enough to shred.

Drain most of the liquid off, but not all. Shred the beef using two forks. Cut hoagies, coat with mayonnaise and add the shredded beef and peppers. Top with additional peperoncini peppers.

*Substitute any other pickled Mezzetta mix to change the flavor.


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