Italian Pepperoncini Shredded Beef on Onion Rolls

I made a trip out to the store earlier & found an awesome deal on Sirloin Tip Roast.  I have been craving some Italian Pepperoncini Beef Sandwiches for a while now, so I immediately picked out a nice roast, & went to check out – hurrying home so I would have time for it to slow cook.  I adore these sandwiches, and so does everyone else that has tried them.  Every time I prepare these, my oldest daughter exclaims ‘Now, that’s a sandwich!’.  Gotta love her!  And, you just gotta love these!!


For the Italian Pepperoncini Shredded Beef, you will need 1 (2lb) Sirloin Tip Roast, 1 cup of beef broth, 1 (16oz) jar of pepperoncini, 1/4 cup of Italian dressing, & my recipe for Italian Spice blend.  The Italian Spice blend consists of 2 tbsp garlic powder, 2 tbsp onion powder, 1 tbsp sugar, 4 tbsp Italian Herbs, 1 tsp celery salt, 1 tsp black pepper, & 2 tbsp salt.

Pour in the juice from the jar of pepperoncinis & 1/4 cup of Italian Salad Dressing.  Pull off – or cut off -the stems of the peppers & add those in the mix as well.

Cook on low heat for 8 hours, or until meat starts to fall apart when poked with a fork.

Now, while the meat is slowcookin’ – let’s make those Onion Sandwich Rolls!  My husband swears they are what make the sandwich, & I have to agree.  It just wouldn’t be as good without these!

First, dice up one large onion & saute it in a few tablespoons of butter on the stove top.

Put the sauteed onions to the side while we work on the dough.  I use my bread maker for this because it makes the job much easier.  Place 3/4 cup warm milk, 1/4 cup warm water, 4 tablespoons melted butter, 2 tsp salt, 3 tbsp sugar, 1 tbsp onion powder, 1/4 cup ground oats, reserved sauteed onions, 3 cups of all purpose flour, & 1 (.25oz) packet of yeast into the pan of your bread maker in the order suggested by the manufacturer.  I have the ingredients listed in the order that I put them in mine (a Sunbeam bread machine). 

Set your machine to the dough setting.

When it is done, remove the dough & place on a lightly floured surface.  Divide the dough into 8 equal pieces & shape into oblong hoagies or big round rolls.  I use a pizza cutter to easily slice through the dough when dividing it (a trick that my lovely mother uses for her mind-blowing biscuits!).  Place the dough on a baking sheet sprayed with Pam (I use 2 baking sheets so I don’t overcrowd the buns), & place in a warm place for an hour to rise.

After the dough has risen – slice up a medium onion & saute until nice & browned.

Combine 1 egg white with 1 tbsp of water – brush on top of the risen rolls.  Then top with the sauteed onions.

Bake for 15-20 minutes at in a 325 degree oven.  Remove & let cool before slicing in half.

When you are ready to serve these awesome sandwiches, slice open the rolls & top with the shredded meat & a couple slices of white cheese.  I have used Monterrey Jack, Provolone, & Swiss – and they are all delightful.  I also saute up another large onion to go on top of the meat.

Serve it by itself, or along side a bowl of the Au Jus.  Either way, this is delish!

 

 

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Italian Pepperoncini Shredded Beef on Onion Rolls

Ingredients

• For the shredded beef:
• 1 2 pound boneless sirloin tip roast, seared on each side
• Italian Spice Blend recipe below
• 1 cup beef broth
• 1 16 ounce jar pepperoncini, undrained
• For the Italian Spice Blend:
• 2 tablespoons garlic powder
• 2 tablespoons onion powder
• 1 tablespoon white sugar
• 4 tablespoons Italian Herbs Italian Seasoning
• 1 teaspoon ground black pepper
• ¼ teaspoon celery salt
• 2 tablespoons salt
• For the Onion Sandwich Rolls:
• ¾ cup lukewarm milk
• 5 tablespoons lukewarm water
• 4 tablespoons butter melted
• 1½ teaspoons salt
• 3 tablespoons white sugar
• 1 tablespoon onion powder
• 2 large onions (1 diced & 1 sliced) sauteed - and divided
• ¼ cup oats
• 3 cups all-purpose flour
• 1 .25 ounce envelope active dry yeast
• 1 egg white
• 1 tablespoon water

Instructions

• Place the milk, water, butter, salt, sugar, onion powder, diced sauteed onion, oats, flour and yeast into the pan of a bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press Start.
• When the cycle has completed, remove the dough from the machine & cut into 8 equal pieces, and form into balls or oblong hoagies. Place on a baking sheet, and cover loosely with a towel. Set in a draft-free place to rise until doubled in size, about 60 minutes.
• Preheat the oven to 325 degrees F (175 degrees C). Whisk together the egg white and water in a cup. Brush over the tops of the risen rolls, and sprinkle with remaining sliced sauteed onion.
• Bake for 15 to 20 minutes in the preheated oven, until golden brown. Cool completely, then slice in half horizontally before using.
• For the beef:
• Place roast in slow cooker. Combine the Italian Spice Blend & beef broth; pour over roast & add in the pepperonicis.. Cover and cook on low for 8 hours or until meat is tender. Remove meat; shred with a fork and return to slow cooker.
• Pile on sliced Onion Rolls & top with sliced white cheese, sauteed onions, and pepperoncini from the slowcooker if you wish.