This is a recipe that one can find in plenty of places around the Internet. It sounds weird, but it turns out very very good. There is some variation in the recipes, so I kind of winged it here and there. But the point is that it’s about pickled peppers. And a good piece of meat, and au jus. And did I say cheese?
Again, we deal with versatility here, so you can substitute a bunch of the ingredients.
- 3 lb roast, chuck, sirloin tip are you best bets.
- Italian seasonings, dried granular garlic, dried onion, oregano, salt and pepper will do nicely.
- 8 oz of either banana pepper rings (chop whole ones yourself), or pepperoncini peppers, sliced roughly.
- 8 oz of some giardiniera (Chicago style or California as you wish), chop up a bit if it’s the California style with chunks of cauliflower
- about 1 c of beef broth
- slices of cheese (again whatever you like, from provolone to cheddar)
- hoagie rolls
- Put the roast in the crock pot. Season with the Italian seasonings (you can use a dried packet of Italian dressing, but I don’t advise it since it’s full of salt) You want a good couple of tablespoons total.
- Pour in the pickled peppers with some of the juice, say 1/3 of a cup.
- Pour in the giardiniera, drained
- Add the beef broth.
- Turn on low and cook for 9 hours.
- If the meat is shredding at this point, remove from the crock pot and shred.
- Return to the pot and cook for another hour.
- Using a slotted spoon, remove the meat and peppers to a serving container. Place the juice in another dish for serving alongside.
- Slice the hoagies in half and place the meat mixture on top of one side, place some cheese over, and add additional giardiniera or peppers if you wish. Dip in the au jus.
NOTES: Use the pickled peppers you like best. And the cheese. Some folks swear by Cheez Wiz. I don’t recommend that, since I find it awful, but to each his own.
SOURCE: this recipe is everywhere but I thought IowaGirl Eats was a pretty basic one.