Pepperoncini Beef Sandwiches

Recipe adapted by Heidi  from Our Best Bites .com
Photos taken by Heidi (I put the cheese under the meat so you could see the meat in the picture! )

4 lb. beef roast, trimmed of excess fat
5 cloves garlic, minced or pressed
1 16-oz. jar sliced pepperoncinis, undrained

Crusty sandwich rolls (I used ciabatta and hard sandwich buns)
Sliced provolone cheese 

Transfer the roast to a slow cooker and add the minced garlic and the entire jar of pepperoncinis.  Cook on for about 6-8 hours, or on low for 8-10 hours or until the beef is fork tender.
For sandwiches, slice the rolls and grill the inside of the bun.   Spread lightly with mayonnaise and then add the shredded beef,  a slice of provolone cheese and lettuce. Serve immediately. Makes at least 15 large sandwiches.

This will be a new favorite of ours!  LOVED!!!

Gluten Free Mongolian Beef

Recipe obtain by Heidi from P.F. Chang's .com


12 oz. Sliced Beef Tenderloin
1 tbsp. Soy Bean Oil
½ tsp. Garlic
2 fl oz. GLUTEN FREE soy sauce
2 tbsp. Sugar
1 tsp. Rice Wine
2 oz. Green Onion Sticks- 3" long green only!
½ tsp. Sesame Oil
 
Procedure:

1. Heat oil in a sauté pan. Add the beef and cook for 30-60 seconds or until cooked.
-Beef should be lightly browned around the edges and gray throughout the rest of the surface.
2. Add your garlic and toss.
3. Add the rice wine, soy sauce, and sugar. Bring to a boil.
4. Cook and reduce the sauce around the beef until all sauce has caramelized onto the beef.
-The sauté pan should be "dry" (no flowing sauce) before proceeding onto the next step.
5. Add the green onion sticks and toss to incorporate into the beef.
A few tosses are all that are needed; do not wilt the green onion sticks!
6. Finish with sesame oil.
7. Place on a plate and enjoy!




Serve over rice.  sooo yummy!!