Saturday, August 12, 2017

Killer Melted Provolone Sandwiches with Crockpot Garlic Italian Beef

After 10 years as a stay at home mom I went back to the classroom to teach 6th grade math. Along the way I learned how awkward middle school can be and how fast teachers can actually eat lunch.  Every day the middle school staff eats in a quick 20 minutes with laughter about our day, the funny things kids say and mostly hopes for a good week (which means, is it Friday yet?)  We usually eat leftovers....that is where my favorite recipes come from....the other teachers!  My science teacher friend brought the most delicious sandwich to work the other day and I knew it would be perfect for tailgating and a quick dinner!  Here goes....slice, cube, chunk, open a beer and see you in 10 hours.  

This recipe will literally make your mouth water.  The vinegar from the pepperoncinis will make you wonder why you don't eat them more often and the combination of tender meat and melted cheese is perfect to kick off football season.   This is a crazy easy, quick to assemble, most stuff on hand already, you can't just eat one sandwich, kind of recipe.   Game on! 




Ingredients:
1 onion, sliced
1 beef roast , cubed into chunks
10-15 cloves garlic, leave whole
1 jar Pepperoncini
1 can/bottle dark beer
3 beef bouillon cubes
1 T dried oregano
1 T fennel seeds
1 T herbs de Provence

Rolls or rye bread 
Deli sliced thin Provolone 
(1-2 slices per sandwich)







Place onion and garlic in bottom in crock pot


Add beef to onion

Pour in jar of pepperoncini with half the juice, 
beer, bouillon cubes and spices  

Cook on low 8-10 hour  

To serve:  Slice open your roll, top with a generous portion of beef, onions and a few pepperoncinis.  

Top with 2 slices of provolone and broil open faced until cheese melts.  Top with remaining bun and enjoy.



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