- 3-5 lbs beef roast (chuck roast works good)
- 1 package Lipton onion soup mix (use both packets)
- 1 (14 oz) jar sliced yellow pepperoncini peppers (in the condiments/pickle aisle)
- 2 c. beef broth
- big hoagie rolls
- 8 oz package of mushrooms, sliced
- garlic salt
- 1 medium onion, thinly sliced in rings
- mozzarella cheese or muenster slices
Directions:
Crockpot the first four ingredients on high for about 8 hours (you want the meat completely falling apart). When ready to make sandwiches, sauté mushrooms in butter with garlic salt til browned. Sauté onions in a bit of olive oil and season with onion salt until golden and totally wilted. Filet the hoagie rolls open, place on a cookie sheet and put in the oven on low broil to toast the bread. Once toasted, remove and lightly spread a little mayo on each side, then stack on shredded beef (including the pepperoncinis) on one side of the bread and place the onions and mushroom on the other side, put two slices of cheese on so that they cover both halves of the roll. Put back under the broiler for a few minutes til cheese is totally melted. Serve each sandwich with a small bowl of the juice from the crockpot to dip you sandwich in.
Submitted by: Debra Awerkamp
I got the recipe from my sister in law, Katie Liljenquist.
This sandwich is SOOO yummy!
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