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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

PEPPERONCINI BEEF Recipe

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This recipe for PEPPERONCINI BEEF is from KOOKING IN KAREN'S KITCHEN, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 LEAN ROAST
1 JAR PEPPERONCINI PEPPERS
Directions:
Directions:
LAY THE ROAST IN THE CROCKPOT AND POUR IN THE PEPPERS. COOK ON LOW FOR ABOUT 6 HOURS OR UNTIL ROAST IS SO TENDER THAT IT FALLS APART. SPLIT HOAGIE BUNS, LAY A GOOD CHEESE LIKE, PROVOLONE, SWISS OR SMOKED GOUDA ON BOTH SIDES THEN MELT IN THE OVEN. PUT BEEF AND PEPPERS ON THE BUN AND THEN IF YOU WANT, SOME LETTUCE AND YOUR CHOICE OF DRESSING LIKE ITALIAN, CREAMY ITALIAN OR RANCH.
Personal Notes:
Personal Notes:
PEPPERONCINI PEPPERS AREN'T HOT BUT THEY ARE JUST A LITTLE SPICY.

 

 

 

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