I made the beef in a crock pot on high, adding only a little more broth half way through. We added onions as Alona suggested. I was very glad we didn't put the cooking liquid directly on the sandwiches as it was extremely greasy. I just used some small bowls to dip the sandwiches into (like french dips) if desired. If I made these again, I'd pour the liquid into my fat separator before serving. I was a little hesitant to make this on a work day, but putting the meat in the crock pot at lunch and having my husband home to turn the meat half way through worked well. Otherwise, this would be a weekend dish for sure. The house smelled wonderful. The beef was very tender and flavorful.
The sandwich was good. However, onions should be added to the peppers to make it more complete. This could also easily be a slow cooker recipe. Our full review with pictures can be found here: http://www.nickandalonakitchen.com/2016/04/chicago-style-italian-beef-hoagies.htmlRead More
This sandwich packed a flavorful punch! Delicious. Made it exactly as written. I put the pot into the oven for 21/2 hours at 350 degrees as suggested and felt that the meat was a little overdone. It didn't slice well and began to fall apart too much, more like pot roast, but the peppers added a nice zing, making it a very tasty sandwich. The pepperoncini peppers are a must! Don't be tempted to leave them out. I would definitely make this again but lower the oven temp to 300 and shorten the cooking time. I served it with a green salad and the family loved it!Read More
This sandwich was delicious! The spiciness of the seasonings was on point (I did salt & pepper meat when I browned it). I put mine in the crock pot and did the pepper mixture just before serving; pepper mix was very good with the roast beef. Really not a fan of the french dip sandwich, but love this. I did make green beans and baked sweet potato for anyone that didn't want the sandwich, but I highly recommend the sandwich.