I have made this multiple times! When my husband was growing up, his family always had Italian beefs for Christmas eve dinner. He wanted to continue the tradition with our family. I use cubanelles instead of banana peppers (a challenge to find in New England in winter) and about 1/2 the crushed red pepper (the kids have a sensitive palate...much like their mom). Don't tell my mother-in-law, but he says these sammies are better than hers (which is grandma's recipe). No additional liquid needed; the slow cooking of the meat and inherent fluid in the peppers provides plenty!
Do the pepperoncini's cook with everything else or are they used as garnish?
Really great. Our market did not have banana peppers so DH got serranos and man - it was hot! Too hot for my teenager. But really delicious. I also forgot to sear the meat but it didn't seem to make any difference. It was still great and I had one less pan to wash. So easy to throw this together in the morning before work and come home to a meal with meat so tender. I'd love to use the meat for soft tacos or as the filling for enchilladas. Will definitely make again.
Delicious!! Served this for lunch with guests and everyone liked it a lot! Definitely not too spicy. I substituted 3 poblano peppers for the banana peppers, since my store did not have any banana peppers in stock. Followed recipe otherwise, and served with cole slaw. Will make again!!!!
Too hot for me although beef was very tender and plenty of liquid. Next time I will eliminate crushed red pepper and seeds from banana peppers (and I only used 2). Also will try adding ketchup or a sweet BBQ sauce and/or beef stock to offset the spicy broth.
Superb. My family LOVED this recipe and asked that it be in our "rotation" regularly!
Absolutely wonderful! I only used 1/2 of the crush red pepper and it was still a bit too spicy for the kids. Next time I may take the seeds out of the banana peppers and see if that cuts down on the spice or leave out the crushed red pepper all together. It was just the right amount of spice for the adults though. This will be my go-to sandwich beef when we have company over for sure.
A family favorite.
This is one of the best Cooking Light recipes I have made. I used yellow bell peppers instead of banana pepper as I couldn't find them, it didn't seem to make a difference. I also added an extra pecorino pepper and an extra 1/2 teaspoon of crushed red pepper as I often find Cooking Light recipes to be light on the heat. The heat was perfect for me--if you don't like spice/heat I would reduce the number of pecorinos.
I am making this again for NYE. This time, I am going to try chilling the liquid before I add the meat. I do not like how much fat is in the liquid. I did trim the roast, it just happens to be a fattier cut than I like. The flavor is outstanding and very spicy. It was so tender.
This was so easy to make and the result was delicious. I didn't roast peppers but added more pecorino peppers to the pot. The meat shredded so easily. Had some for leftovers and it was just as good.
These were excellent but a bit spicy. I think the cup of beef stock would help, but they really weren't too dry. Everyone loved them!
Made this last night. Followed the directions, after shredding the beef and adding it back to the pot, we decided to add a little Worcester sauce and ketchup. Not often I can make 6 people happy with the same meal! I bought the rolls ( potatoe) and baked everyone a potatoe,half my family had the beef on roll with the baked potatoe on the side, half put the meat and sauce over the potatoe and topped with sour cream, as suggested. Seved with Garlicky green beans. Yum.
This was really good!! ! I added about a cup of beef stock. It looks a little dry to start out with vinegar as the only liquid.