Simplified Drip Beef Sandwiches
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sCraving a hearty, flavor-packed meal that’s as easy to make as it is to enjoy? These Simplified Drip Beef Sandwiches deliver all the bold, savory goodness of a classic recipe with none of the hassle!
The magic happens in the slow cooker, where tender beef chuck roast simmers in a flavorful broth infused with onion soup mix, tangy pepperoncini peppers, and savory seasonings. As the beef cooks, it becomes melt-in-your-mouth tender, soaking up the rich, zesty juices that make these sandwiches truly irresistible. Pair the juicy shredded beef with toasted hoagie rolls and melty cheese for a meal that’s as easy to assemble as it is to devour.
Whether you’re feeding a crowd or simply craving comfort food, this recipe has you covered. It’s versatile, simple to prepare, and packed with bold flavors that everyone will love. Plus, the leftovers—if there are any—reheat beautifully, making it a great option for meal prep. Get ready to enjoy a sandwich experience that’s guaranteed to impress!
What You’ll Need to Make Simplified Drip Beef Sandwiches
Ingredients
-
onion soup mix (or homemade mix)
-
beef broth
-
Worcestershire sauce
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soy sauce (optional)
-
garlic powder
-
black pepper
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salt
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pepperoncini peppers (with juice)
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beef chuck roast
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hoagie rolls or sandwich buns
How to Make Simplified Drip Beef Sandwiches
In a medium bowl, whisk together the onion soup mix, beef broth, Worcestershire sauce, soy sauce, garlic powder, black pepper, and salt.
Stir in the pepperoncini peppers and juice before moving on to the next step.
Place a slice of cheese on the rolls and toast them under the broiler until golden. Alternatively, you can toast the rolls plain and then add the cheese on top of the meat.
Pile the shredded beef onto the rolls, and then generously spoon the juice over the meat for extra flavor.
Serve right away, and for added flavor, include extra juice on the side for dipping (au jus).
Substitutions and Add Ins for Simplified Drip Beef Sandwiches
- Use fewer peppers (start with 2-3 peppers instead of the full jar, and adjust based on taste).
- The juice from the pepperoncini peppers also adds to the spiciness. However, if you prefer a milder taste, you can reduce the amount of juice used or replace part of it with extra beef broth or water. This will help reduce the heat without sacrificing too much flavor.
- Alternatively, you can add extra beef broth, water, or even a bit of unsalted tomato sauce to further dilute the spice level. Doing so will help mellow the heat without altering the consistency too much.
- To counterbalance and not reduce the heat, add a small amount of brown sugar or honey (start with 1 teaspoon) to the recipe. This can help mellow the spiciness by balancing the acidity and heat with sweetness.
More Beef Sandwich Recipes You’ll Love
Ingredients
- 1 packet dry onion soup mix or make homemade
- 1 12-oz can beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp soy sauce optional
- 1 tsp garlic powder
- 1 tsp black pepper
- 1/2 tsp salt
- 1 7-oz jar pepperoncini peppers with liquid
- 2-3 lbs beef chuck roast
- Hoagie rolls or sandwich buns
Instructions
- In a medium bowl, whisk the onion soup mix, beef broth, Worcestershire sauce, soy sauce, garlic powder, black pepper, and salt.
- Stir in the pepperoncini peppers and juice.
- Place the chuck roast in a slow cooker and pour the liquid mixture over the top. Cook on low for 8 hours, or 5 hours on high, until tender.
- Shred the beef with two forks, then return to the slow cooker to soak in the juices for 10-15 minutes. Adjust seasoning as needed.
- Place a slice of cheese on rolls and toast under a broiler until golden. (Or toast the rolls plain and place the cheese on top of the meat.) Pile shredded beef onto rolls, spooning plenty of juice over the meat.
- Serve immediately with extra juice for dipping (au jus).
Tips
- Homemade Onion Soup Mix: Mix 1 tbsp onion powder, 1 tbsp dried onion flakes, 1 tsp garlic powder, 1 tsp dried thyme.
- Customize the Heat: Add more pepperoncini or jalapeños for extra spice.
- Oven Option: Brown the beef in a Dutch oven, add broth and seasonings, cover, and roast at 300°F for 4-5 hours.
- There is a kick of spice to this recipe. To reduce the spiciness of this dish, without losing flavor: Use fewer peppers (start with 2-3 peppers instead of the full jar, and adjust based on taste). The juice from the pepperoncini peppers also contributes to the spiciness. You can reduce the amount of juice used, or replace part of it with extra beef broth or water. This will reduce the overall heat without sacrificing too much flavor.You can add additional beef broth, water, or even a bit of unsalted tomato sauce to further dilute the spice level. This will help mellow out the heat without changing the consistency too much.To counterbalance the heat, you can add a small amount of brown sugar or honey (start with 1 teaspoon) to the recipe. This can help mellow the spiciness by balancing the acidity and heat with sweetness.
