Peperoncini Beef

This is a crock pot recipe that could not be any easier!  It has a very minimal ingredient list, it slow cooks all day, and you have a delicious meal ready when you get home.  Although it does call for an entire jar of peppers, don’t be afraid that it will be too spicy.  Its really not.  Just a little tangy!

Peperoncini Beef

Source – adapted from Crock Pot 365

1 beef roast – any cut that is roughly 2 pounds {I think mine was a rump roast}

1 jar {approximately 16 oz} peperoncini peppers, liquid and peppers {mild to hot is your choice}

1 package of dry ranch dressing mix {can substitute onion soup mix or just seasoned salt and pepper}

Place everything in the crock.  The meat can even be frozen!  Turn it to low and cook for 8 hours.

Shred the meat before serving.  The peppers are edible, just watch out for the stems.

Serve on deli rolls or toasted buns with cheese if you wish.

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Pw’s Marlboro Man Sandwich

This recipe definitely caught my attention while reading The Pioneer Woman’s site!  She has mentioned it numerous times and it is her most requested recipe.

After finding out that we could get cubed steak in our portion of the 1/4 cow that we purchased, I knew immediately that I would make this recipe.  I cut down on the amount of butter used, but that was my only change.  Tim LOVED this sandwich!

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Marlboro Man’s Favorite Sandwich
2 to 3 pounds cube steak
1 large onion
4 French/Deli rolls
1/4 cup Butter plus 2 Tbsp
Lawry’s Seasoned Salt
1/2 cup Worcestershire Sauce
Tabasco – to taste

-Slice onions and cook in cast iron skillet with 1/4 cup butter until soft and caramelized. Remove and set aside.
-Slice cube steak against the grain into 1/2″ wide slices. Season with Lawry’s.
-Add meat in single layer to pan that onions caramelized in (should still have plenty of butter in the pan). Cook one side until brown, then flip and cook until brown, about a minute on both sides.  I did this in 3 batches as to not overcrowd.
-Add all the meat back to the pan, and then add 1/2 cup Worcestershire sauce and 5 to 6 shakes Tabasco. Add cooked onions.  Stir to combine and reheat.
-With remaining 2 Tbsp butter, grease a griddle.   Open French rolls and brown both sides.
-To assemble, lay bottom half of French roll on plate. Place meat mixture, followed by a spoonfull of juice from the pan. Top with other half of roll.