Italian Drip Beef Sandwich

Ingredients:

1 beef check roast

1 can beef consomme

1 packet Italian Good Seasonings

Half jar of pepperoncini, some of the juice

1/4 cup water

Hoagie Rolls

Provolone Cheese

Butter (optional)

Place the first 5 ingredients in a crockpot on low for about 6 hours, stir ocassionaly to keep top of beef moist.

Split and butter hoagie rolls and bake in oven, 375 degrees, until a bit toasted.

When beef has fully cooked, shred in the pot.

Top buttered rolls with beef and peppers and provolone cheese.

Pop back into the oven for the cheese to melt.

Pour the juices from the crockpot into ramekins for dipping.

I served the sandwiches with red skin mashed potatoes. You can pour some of the beef juice on them if you want.

Wash and cut red skin potatoes into about 1 inch pieces. Place in cold salted water. Boil until fork easily pierces the potatoes. Strain and place in stand mixer. Add butter, sour cream, splash of milk, garlic powder, salt, and pepper and mix until creamy.

Enjoy!

Comments

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