Pepperoncini Beef

Pepperoncini Beef (or slow cooker cheese steak if you ask my opinion) has been bouncing around cyberspace a lot

I have seen recipes using chuck and recipes using flank

I decided I would address this dish with a little Simply Sundays’ flair

I’m going to go the chuck steak route, but I’m going to marinate the beef overnight, so I’ve planned ahead

I am a true believer that tougher cuts of meat are just begging for some marinade

Typically I would be using around a 4-5 pound chuck roast for something like this but alas, the store had only smaller ones so I’m using two 2.5 pound roasts

For the marinade we will need two 12 ounce beers, 1 cup of Worcestershire sauce, 2 tablespoons of Gravy Master, 2 teaspoons of kosher salt and 2 teaspoons of ground black pepper

I’m going to marinate these separately for more flavor

Place all of your ingredients into a bowl and whisk

Place the roasts in sealable baggies and divide the marinade between them

Refrigerate overnight or at least for 2 hours

So another thing I noticed about the recipes out there is that most of them added onion in with the meat and put that on the sandwich when done

No issues there, I love adding onion to most of the things I cook

However, I thought about the end sandwich and that made me want caramelized onions

So that’s the route I took

I’m using 2 large red onions, 2 tablespoons of extra virgin olive oil, 2 tablespoons of butter, 1/2 teaspoon of kosher salt and ground black pepper and 2 teaspoons of brown sugar

Peel and chop the onions

Add the olive oil and butter to a large pan over medium heat

Add the onions and salt and pepper and sauté for 5-6 minutes

Add the brown sugar and cook another 10-12 minutes until nice and caramelized

Remove from the pan and set aside

Yum!

Now let’s get back to the meat

Remove the meat from the baggies and allow to come to room temperature

Reserve 1 cup of marinade and discard the rest

Searing the meat before cooking it through locks in flavor.  I decided why waste the oils and flavors from the onions, so I’m going to sear both roasts in the onion pan

Sprinkle both sides of the chuck with kosher salt and ground black pepper

Get the pan very hot and add them in

Sear for 2-3 minutes per side, then remove and set aside

Since I’m treating these 2 roasts like 1 big roast, I’m going to stack them and tie them together with some butcher string

Next we will need 1 cup of the reserved marinade, 16 ounces of pepperoncini peppers in their juice and 1 tablespoon of minced garlic

I’m using our Instant Pot as a slow cooker

Add the cup of marinade to the pot, then add in the roast

Top with the peppers and garlic

Close the pot up and slow cook on high for 4 hours or on low for 8 hours

When you open the pot the meat should be very, very tender, otherwise cook a bit more

Remove the meat and peppers to a sheet pan

Since the peppers are cooked it makes it very easy to pluck the stems off and discard

Add the peppers back into the pot

Remove the string from the meat and discard

Using two forks shred the meat and discard any fat

Add the meat back to the pot and stir in with the peppers

Now it is time to work on some sandwiches

I’m using club rolls and provolone cheese but you can use what you like

For examples sake, I’m doing one sandwich so just repeat for the rest

I like to hollow the bread out a bit so you taste more meat (you can eat the dough, or give it to the dog, or roll it into a ball and wing it at your children, the choice is yours)

I also like to drizzle the roll with extra virgin olive oil and sprinkle it with a little kosher salt and ground black pepper (optional)

Using a slotted spoon or tongs top your roll with some delicious beef

Then some provolone cheese

Throw this under the broiler until just melted

Top it with your caramelized onions and pepperoncinis

I like a little touch of ketchup on mine!

Enjoy!!!

Simply Bamboo Cutting Board

Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece

Instant Pot 7-in-1 Pressure Cooker

Lodge Cast Iron Pan

© Simply Sundays 2016
All rights reserved