Drip Beef Sandwiches

Total Time:
5 hr 50 min
Prep:
30 min
Cook:
5 hr 20 min

Yield:
10 to 12 servings
Level:
Easy

Ingredients
  • One 4-pound chuck roast
  • Salt and black pepper
  • 3 tablespoons butter
  • 2 tablespoons canola oil
  • 2 cups beef broth
  • 2 tablespoons minced fresh rosemary
  • One 16-ounce jar pepperoncini, juice and all
  • 2 yellow onions, sliced
  • 10 to 12 toasted, buttered deli rolls
Directions

Sprinkle the chuck roast with salt and pepper.

Melt 2 tablespoons of the butter and the canola oil in a heavy pot over high heat. Sear both sides of the chuck roast until very browned, about 5 minutes in all. Pour in the beef broth and 1 cup water. Add the rosemary, and then pour in the pepperoncini with their juices. Now cover the pot and simmer until the meat is tender and falling apart, 4 to 5 hours.

Meanwhile, heat a skillet over medium heat and add the remaining 1 tablespoon butter. Add the onions and saute until light golden brown. Set aside.

Remove the roast from the pot and shred the meat completely using two forks. Return the meat to the cooking liquid and keep warm.

To serve, slice wedges out of the tops of the deli rolls. Heap a generous portion of meat on each roll, and then spoon some of the cooking liquid over the meat. Top with a few peppers from the pot and plenty of caramelized onions. Top the sandwiches with the wedges of roll and serve to a roomful of ravenous guests. Youll win friends and influence people.

For a variation, lay thinly sliced cheese on top of the meat before adding the peppers and onions. Serve with dishes of the cooking liquid on the side for dipping if desired.


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    I love this quesadilla all veggies, and no meat. The dip is also delicious. Versatile recipe too. You can add chicken next time or ground beef. Thanks sunny for a simple Mexican tasting quesadilla.
    The spice amounts are off in this meal. It's just not quite right.
    This was a hit when I had family over. I tweaked the recipe just a little by using red, yellow and orange peppers, shallots and roasted corn instead of plain (plus the red onion & other ingredients..YUM
    i have been making this recipe since it aired years ago. My husband and I love it. I actually ate it at least once a week through my pregnancy with my son (maybe that's why i had killer acid reflux lol but it was worth it!!!!!!!!! I have added grilled chicken at times and also make a kid friendly version everyone loves it! Thanks Sunny! :
    Mmmmmm. Very yummy. I just put a can of black beans (after smashing them in with the corn mixture and a jalapeno (I didn't have a red pepper. It was so delicious and light. Thanks Sunny! I truly enjoy all the recipe's of yours that I've tried.
    Omg. I promise you will love this recipe! Everyone should try it
    Really good! Added some diced chicken and they were a big hit at super bowl party
    Super easy and delicious
    Scrumptious! If you're on the fence about making this, don't be. This is my second time making it and it's the best quesadilla i've ever had, including from restaurants.
    This recipe is fabulous!! After reading the other reviews, I cut down the pepper for my family's taste and I threw in some cooked chicken. It has so much flavor and the ingredients all mix together so nicely. The sour cream/cilantro sauce enhanced what is already a VERY tasty quesadilla on its own. My 15 year old loved it and can't wait until I fix them again. Me too.
    Really delicous but just a bit too spicy. I'll definitely make it again but will probably reduce the red pepper flake to 1 tsp instead of 2. I also used regular canned black beans instead of refried beans and added them to the vegetable mixture. The melted cheese helped binder the tortillas together nicely!
    Love this recipe. I've made variations for years of my own creations, however love that she pairs a nice sour cream with it that she makes! YUMMY!
    Easy and very delicious. I used a can of black beans and mashed them up instead of the refried beans, worked great.
    This is the best quesadilla recipe I have ever tried. I've had it several times and it is definitely a keeper. I've made it without the cilantro/sour cream dip and I think it's just as good paired with salsa. I don't think it needs meat at all- the flavors are perfectly balanced the way it is and the beans and cheese give it plenty of protein. It is delicious, and the fact that it has a mix of nutrient-rich veggies and beans is a bonus! I would definitely only put 1 teaspoon or less of red pepper flakes though, depending on your taste.
    This turned out exactly how I imagined. My husband always has to have meat in his quesadilla's. So I chopped up and seared some ribeye with some cumin, salt and pepper and added it on top of the corn topping, and it tasted fabulous! I adore cilantro and lime, so I was very excited to make the sour cream dip. There is nothing boring about this recipe, your taste buds will be partying with all the flavors goin on! This is definitely a new family favorite I'll be making forever! And using a quesadilla maker always makes it perfect and crispy just how I like it.
    This was great, but was very spicy! Next time I'll only use about 1/2 the amount of red pepper. We added shredded pork, which I think helped take away some of the heat.
    THIS WAS GOOD! I added chicken, and minced garlic. In a separate pan, I did sautee the chicken with butter first after the chicken was already cooked. I also added a pack of taco seasoning to the chicken. I never added red pepper flakes to anything, and added just one teaspoon. Didnt know how it would taste. It wasnt hot at all. Next time I will add 2 teaspoons like the recipe calls for. Added cheddar cheese plus the pepper jack. We love cheese. My husband and I dont like black beans so I added the brown refried beans. The sour cream with the lime and, cilantro was yummy. Turned out well. Will make again. Thank you Sunny. Love watching your show.
    Great dish! We added about a pound and a half of chicken breast that was cooked using almost a whole packet of Old El Paso low sodium taco seasoning. We used about a teaspoon and a half of red pepper instead of the whole 2 tablespoons and found that it provided the right amount of heat.
    These quesadillas were delicious! I added shredded chicken to mine and used half of the amount of red pepper flakes and everyone raved over them (including the kids)! The cilantro-lime sour cream was the perfect compliment to the quesadillas. I will definitely add this to our regular menu!
    Awesome! Quesadilla's turned out perfect and the cilantro-lime sour cream sauce was out of this world. I loved it; Corn and peppers gave sweet flavors and spices the hot flavors and sauce just perfect - cool, lemony fresh flavor along with cilantro. I am going to make it second time, today! Thank you so much for the new recipe.
    I saw the comments on this recipe and I thought this recipe was going to be so good but it turned out totally opposite. First of all- this recipe really needed some meat, second of all when I was cooking this all of the vegetables kept falling out, all my guests hated it and last of all it was wayyyy too spicy. I would not do this recipe next time. I'm sorry Sunny.
    AMAZING!! ALL OF THE FLAVORS WERE ON POINT! WE LOVED IT!!!!
    I love to cook and i cant wait to make this meal my mouth water! 
    I made these and they turn out good. You have to make the sauce with it that kicks it up to 5 stars.
    My son and I made this dish it was a hit with the family
    I didn't have any refried beans, so I sauteed some minced onion and garlic, along with some Southwest seasonings, added a can of black beans, mashed them and continued cooking for about 20 minutes. Can't believe how good they turned out. I seasoned the red bell pepper mixture to taste and used frozen corn kernals instead of fresh corn. I heated one tortilla in a pan, put the beans and red pepper mixture on one side and the cheese on the other, put a lid on, and when the cheese was melted, I folded it over. The tortilla was ever so slightly crispy and it tasted GREAT!
    When I made this I thought the 2 tsp red pepper flakes was a misprint, so I just added one. Still WAY too spicy for the kids & I had to substitute with leftovers for them. My husband and I liked them, but we were definitely not wowed. That being said, I didn't make the sour cream which I'm sure cools and complements these well.
    I made this recipe after watching the TV episode. The overall flavor was very good. My husband loves spicy food, so he absolutely adored the quesadillas. I could hardly eat them. The flavor would have been really good with less red pepper. I will most likely make them again, but just cut down on the spice. I made these with the ceviche from the episode and the ceviche was wonderful!
    I would say only add beans to one side of the quesadilla. Both sides was too much, especially if you smear it on like did Otherwise, very tasty and would make again.
    I and my family love this recipe. I myself have to have it at least once a week. I can't say enough about this wonderful recipe. LOVE IT!!! LOVE IT!!! LOVE IT!!!
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