Comments on: Pepperoncini Beef Sandwiches

By: prairieprincess

prairieprincess — Mon, 05 Dec 2011 16:36:50 +0000

Made this again and this time topped mine with FETA CHEESE and OMG it was sooo delish. Also, as a sidenote, read your jar label very closely I made it once with banana peppers and couldn’t figure out why it was so bitter. Umm really helps if you get the right kind of peppers.

By: jenng

jenng — Sun, 10 Oct 2010 02:09:01 +0000

Thanks for sharing

By: savedbytheeggtimer

savedbytheeggtimer — Mon, 27 Sep 2010 01:01:44 +0000

I make this too, great yummy sandwich! I have added onions and red bell peppers too for great flavor.

By: mdpriss

mdpriss — Sat, 25 Sep 2010 01:17:02 +0000

This is delicious! And so very easy. Thank you!

By: alynnwick

alynnwick — Thu, 23 Sep 2010 13:00:11 +0000

Loved it! I made it yesterday as an easy meal to pack in my lunches. I didn’t have beef stock on hand, so I used some of the pepperoncini juice and water. Moist and delicious!

By: cucinadicarrie

cucinadicarrie — Sun, 19 Sep 2010 16:37:36 +0000

Delicious! I made this for a friend that loves peperonicini’s and he ate it all up. I used swiss cheese and next time I might keep some more of the juice to make some au-jaus to dip the sandwhich in. I will definitely make this again, thanks!

By: prairieprincess

prairieprincess — Fri, 17 Sep 2010 14:03:10 +0000

Very good. Next time I’ll use more of the peppers to give it even more of a tang. I’d also seen a recipe somewhere that you cut little slits into the roast and put the peppers in the slits, so the pepper flavor really gets into the roast.
Good stuff. Thanks for the recipe.

By: cookingmom

cookingmom — Wed, 15 Sep 2010 11:28:14 +0000

MMMmmm. this was so good. I only added 1/2 of a large onion, sliced and a few large cloves of garlic, smashed but it probably doesn’t need either of those. I served it on french hamburger rolls (from the grocery deli) spread with mayo/mustard mixed and provolone cheese. So Good. So Good in fact that even my nine year old ate it and raved that it is the best thing I’ve ever cooked. He won’t eat anything so I know this was a keeper.

By: maryloves2cook

maryloves2cook — Fri, 10 Sep 2010 20:48:00 +0000

We make this all the time, too, and like Annalise said, I add the whole jar and have never used the stock. I might try that! Super recipe!

By: Annalise

Annalise — Fri, 10 Sep 2010 15:49:32 +0000

love this! I make this regularly… Only difference is I dump the whole jar of peppers in with the juice and don’t worry about the beef stock! I’m sure this way is great too! (My husband would probably prefer it this way, with a little less tang!) Thanks for sharing! :o)