This is one of the best recipes I’ve come across in a while. Which was surprising, really since all you do is put a roast in a slow cooker with a jar of sliced pepperoncinis and garlic and cook it for 8 hours or so. But the great thing about this is that the resulting delicious roast/pepper mixture can be used for many different things. The first night I chose to make these sandwiches. Yes, they tasted as fabulous as they look. They were a bit spicy, but not overly so… just enough to make your lips tingle.
The link to the recipe mainly gives instructions for the crockpot portion of this recipe, so I’ll tell you how I made my sandwiches:
Split some deli rolls in half and lay them out on a baking sheet. Spread mayo on one side of roll and some of the shredded beef/pepperoncini mixture on the other side. Place a slice of provolone on top of the meat and broil for about 3-4 minutes until the cheese is melted and just starting to brown. That’s it! And if you have leftovers after making your sandwiches, you’ll want to stick around for a killer taquito recipe!