This recipe is quick and delicious! I use the broth as an au jus with the sandwiches. Yummy Yummy!

Casey
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine roast beef, dry dressing mix, pepperoncini, and beef broth in a slow cooker. Cook over medium-high heat until hot, about 1 hour.

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Nutrition Facts

113.3 calories; 16.5 g protein; 5.2 g carbohydrates; 36.4 mg cholesterol; 3033 mg sodium. Full Nutrition

Reviews (139)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/14/2008
Trust this recipe! I looked at my 16 oz jar of pepperochini and thought "that just looks ridiculous." Don't think about it, don't drain it, just add it all in. In fact, when you buy the italian dressing packet, go for the zesty one. As recommended, I lightly brushed olive oil on a hard roll and sprinkled with garlic powder before toasting (425 for 8 minutes). Throw some creamy horseradish on the bun, chop up those pepperochini and toss them on the meat and top with provolone, and you've got a winner! Read More
(80)

Most helpful critical review

Rating: 3 stars
08/27/2005
Very good and much like "Chicago Italian Beef " but like other reviewers thought it was way too salty. Will definitely make it again but will use low sodium beef broth and much less salad dressing mix. I'm assuming the salt content of the salad dressing mix and/or the olives in the pepperoncini might be the culprit. Will check labels before I make again though. Read More
(66)
186 Ratings
  • 5 star values: 126
  • 4 star values: 37
  • 3 star values: 18
  • 2 star values: 2
  • 1 star values: 3
Rating: 5 stars
05/14/2008
Trust this recipe! I looked at my 16 oz jar of pepperochini and thought "that just looks ridiculous." Don't think about it, don't drain it, just add it all in. In fact, when you buy the italian dressing packet, go for the zesty one. As recommended, I lightly brushed olive oil on a hard roll and sprinkled with garlic powder before toasting (425 for 8 minutes). Throw some creamy horseradish on the bun, chop up those pepperochini and toss them on the meat and top with provolone, and you've got a winner! Read More
(80)
Rating: 5 stars
01/29/2007
I cook meat for my family just about every day, but I honestly dont' eat it.(I do taste tho) Nothing political or health related; just don't care for it. However, this dish is one big WOW FACTOR! I kept taking fork fulls all night! I decided to use pork tenderloin with this and it was amazing. It literally melted in your mouth. I like a lot of liquid, so I used the juice from the peppers and used three cans of low sodium beef broth and only a half a packet of the seasoning. (didn't want it to be too salty) Also threw in a sliced onion plus my own seasonings. This is a winner Casey and I thank you for submitting it, but I'm begging you to give it a try with the pork. Thanks again! Read More
(69)
Rating: 3 stars
08/26/2005
Very good and much like "Chicago Italian Beef " but like other reviewers thought it was way too salty. Will definitely make it again but will use low sodium beef broth and much less salad dressing mix. I'm assuming the salt content of the salad dressing mix and/or the olives in the pepperoncini might be the culprit. Will check labels before I make again though. Read More
(66)
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Rating: 4 stars
10/21/2008
Everyone liked it and a couple people requested the recipe but I agree that it's a little too salty. After making it several more times I've found that using reduced sodium beef broth makes it much better. Read More
(23)
Rating: 5 stars
10/16/2006
This was really good. Even better with crusty rolls that have been toasted and brushed with olive oil. Then load on the meat and cover with mozzarella cheese and broil for a couple of minutes. My husband raved! We also topped ours with roasted red peppers and mild banana peppers. Yum! Warning: this makes a LOT of meat. I used only 3.5 pounds fed 5 people the first time made leftovers for 3 tonight and have at least 6 more servings in the freezer. Read More
(20)
Rating: 5 stars
01/18/2003
EXCELLENT! My husbands favorite sandwich is a french dip and he couldn't stop raving when I made these. I didn't add the pepperocini's because I feared the kids reactions and they were still great. I made a butter and garlic spread and toasted it on my roll before adding the beef and it was delicious. Not exactly low sodium but a great treat. I have a feeling my husband will request this one a lot! Read More
(16)
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Rating: 2 stars
12/02/2003
These were easy to make as I just did mine on top of the stove however the salt content has to be reduced. My hands and legs were so swollen after eating. Way too salty. Because of this I won't be making again. Read More
(16)
Rating: 5 stars
03/25/2005
I was skeptical at first when I read people comparing this recipe to Chicago style Italian Beef Sandwiches. This recipe is awesome! it has a great tangy flavor and sooo easy!! Tips: use low salt broth and I only put half the jar of pepperocini in and that seemed like more than enough. My husband is picky and he liked it! oh and I'm feeding it to my family from Chicago this weekend! Read More
(13)
Rating: 5 stars
11/16/2005
This beef recipe rocks!!! I followed others advice and added 2 packs of dressing mix and beef broth. I buttered onion rolls put a slice of mozz and provalone on top of the beef threw them in the broiler and perfection. what a tasty easy meal. Thanks casey our family loved them!!!!!!!yum yum Read More
(10)