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Slow Cooker Peperoncini Beef Sandwiches

Gluten-Free Friendly

Going back to school is no joke! We have him juggling two different school schedules and the fun extracurricular activities that come with them. Michael is also back in the office a few days a week after years of working 100% remotely. So we’re certainly having a busy night finding something on the weekday dinner table.

My goal these past few weeks is to focus on easy dinner recipes that won’t take up too much time on a busy weekend. It’s probably easiest to do this in a slow cooker.

These slow cooker peperoncini beef sandwiches have been in our family favorite dinner rotation since 2010(!!!), and we love them! It’s an easy dinner recipe with minimal ingredients that is VERY low maintenance. You can toss it in your slow-cooker, leave for a day of work, errands, etc., then come home, shred the meat, toast some buns, add cheese, and presto! Sandwiches!

Here are the simple ingredients you need to get started on these shredded beef sandwiches…

simple ingredients for peperoncini beef sandwiches:

This crock pot recipe is similar to Mississippi pot roast, but doesn’t use any gravy packets or ranch seasoning mix/Italian dressing mix. Instead, we’re keeping the ingredients super simple (and more fresh!). You’ll need:

  • Chuck Roast. I usually choose beef chuck roast at the grocery stores since it holds up really nicely in a slow cooker. It’s the same cut of meat I love for slow cooker pot roast or shredded beef tacos. 
  • Mild Peperoncini Peppers or Banana Peppers. To keep these peperoncini beef sandwiches mild, make sure to buy MILD peperoncinis or mild banana peppers. Many jars come with a little heat thermometer to show how spicy they are, or the jar will label them hot/spicy or mild. I highly recommend mild here to start with.
  • Garlic. If you like! A little garlic adds fantastic flavor and melts into the beef as it cooks.
  • Kosher Salt & Black Pepper. Always a must when cooking a roast!
  • Beef Broth. You don’t need much, but a little broth helps everything cook down and stay deliciously juicy.
  • Sandwich Buns. Feel free to use a hoagie roll, sub sandwich buns, or ciabatta buns. Ideally, you want something slightly sturdy that you can toast.
  • Provolone Cheese. I love this flavor with the seasoned, tender beef, but you can absolutely swap in your favorite cheese–mozzarella, Swiss, and Monterey jack are all nice! Or you can use pepper Jack for some extra kick.
  • Maybe A Few Extra Finishes. I love to tuck a few extra peppers into my sandwich before diving in! You can also consider a yummy mayo or sauce. Our chipotle ranch or parmesan dressing make a great schmear!

slow cooker peperoncini beef sandwiches

These easy Peperoncini Beef Sandwiches are made in the slow cooker! The perfect easy dinner recipe for a busy night!
Prep Time 15 days
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Dinner
Cuisine American
Servings 8


For The Peperoncini Beef:

  • 2.5 lbs. boneless beef chuck roast
  • 8 oz. whole or sliced mild peperoncini or banana peppers (about 2/3 of a 12 oz. jar)
  • 1 clove garlic
  • kosher salt
  • black pepper
  • 1 cup beef broth

To Serve:

  • 8–10 Sandwich buns (gluten-free, as needed)*
  • Your favorite white cheese. We like provolone, mozzarella, Swiss, Monterey Jack, or Pepper Jack
  • Optional: extra peperoncini slices for serving (or hot giardiniera relish for an Italian beef sandwich spin!)


  • Optional: Brown The Beef. For the best texture, start by browning the pot roast. Add a small drizzle of oil to a Dutch oven or large skillet. Cut the roast in half if it’s large and brown the roast on the top and bottom until deep brown, about 5-6 minutes per side on medium heat or medium-high heat. Repeat with the other half of the roast, if needed.
  • Layer. Place roast in the crock of your slow cooker. Sprinkle the roast generously with salt and pepper. Add the minced garlic, and 8 oz of peperoncini with 1/4 cup of their juice on top of the roast. (This is usually half of a 16 oz. jar for me) Pour a cup of beef broth around the roast and cover with the lid.
  • Slow Cook. Cook the roast on LOW 7-8 hours (or HIGH for 4-5 hours) or until it’s fork-tender and easily pulls apart.
  • Shred. Use two forks to shred the beef, removing any excess fat or cartilage. (It should be very easy to shred! If it’s not, it needs to cook longer.) Slice the peperoncini and mix into the beef. (You can also cut the beef into thin slices if you prefer that to shredding)
  • Assemble. For best results, toast the buns in the oven or in a pan for a few minutes until golden brown. Add a generous portion of meat and top with a slice of provolone cheese (or 2 slices of provolone cheese!). If desired, pop the sandwiches in the oven for a few minutes to melt the cheese.
  • Serve & Store. Enjoy sandwiches warm with your favorite side dishes. Store leftover shredded meat with its juices in an airtight container in the fridge 3-4 days. (Or freeze up to 2 months)

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