Pepperoncini Beef Sandwich

History

The pepperoncini beef sandwich rose to fame in American home cooking in the late 20th century, popularized by slow-cooker recipes that called for a beef chuck roast cooked low and slow with a stick of butter and a jar of pepperoncini peppers. The result — sometimes called 'Mississippi Roast' — produces extraordinarily tender, tangy, buttery beef that became a viral sensation in the 2010s when the recipe spread widely on social media. Piled onto a hoagie roll, it is one of the great accidental American sandwiches.

Ingredients

• Crusty hoagie roll
• Beef chuck roast (slow-cooked and shredded)
• Pepperoncini peppers (jarred)
• Unsalted butter
• Ranch seasoning
• Au jus or beef broth
• Provolone cheese

How to Make

1. 1Place beef chuck roast in a slow cooker. Top with a stick of butter, a packet of ranch seasoning and a jar of pepperoncini peppers with their juice.
2. 2Cook on low for 8 hours until fork-tender and shredable.
3. 3Shred the beef and toss with the cooking juices.
4. 4Split and lightly toast a hoagie roll.
5. 5Pile shredded pepperoncini beef onto the roll and top with provolone.
6. 6Broil briefly to melt the cheese. Serve with extra jus for dipping.

Known for it

• 
  Al's #1 Italian BeefChicago, IL