I think the picture speaks for itself. So here’s the recipe for these insanely easy and unbelievably delicious sandwiches. P.S. You need a crockpot for this one.
1-3 lb beef pot roast
1 tbs beef bullion
12 oz jar mild banana peppers and liquid
1.4 oz Italian dressing seasoning (packet not liquid)
1 med sweet yellow onion, peeled and sliced
4 hoagie rolls, (I used artisan)
12 slices provolone
Add the roast and remaining ingredients to your crockpot. Set for 8 hours. I like to flip the roast half way through the cooking process, but it’s not necessary. Once the roast is done, use a fork to shred. Open your rolls and place 3 slices of provolone in each. Fill each with ¾-1 c of beef and peppers. Spoon some liquid over the beef and serve hot.
I am a former professional chef, restaurateur, wine specialist and cooking class instructor. I have had the pleasure of working for many upscale restaurants under very prominent chefs as I worked my way to the top and began running my own kitchens and restaurants as executive sous chef, chef, and restaurant GM. I have helped build many restaurants and taverns as well as written award winning menus. My work has been featured in places like: Scene magazine, Houston Post and several Austin papers. I have cooked for politicians and celebrities alike as well as been a guest speaker at various culinary arts classes and taught hundreds of novice cooks and children how to create beautiful dishes and the right tools to use.
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