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
Watch how to make this recipe

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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4.7 133
I saved it last year and finally tried it today. It's so good I will make this at least once a month. I might even share with my hubby. Lol item not reviewed by moderator and published
I have these sandwiches several times with rave reviews from family and company. I use 1 can beef broth and 1 can beef consume for a little richer flavor. I also cook the meat in the crockpot over night so in the morning a can let the liquid cool down to remove the fat. DELICIOUS!!! item not reviewed by moderator and published
Easy & fun to make sandwiches! After browning both sides of roast I placed it in a crock pot with the additional ingredients. My hubby LOVED it. Will definitely make again. Thanks Ree   item not reviewed by moderator and published
This recipe was delicious!!  This was so easy to make and only requires a few ingredients.  The only thing I did different was I put it in the oven after I seared the meat and added the broth and peppers.  I also added a few splashes of Worcestershire sauce.  Tasted great, made plenty of food, and satisfied everyone at the table.  Definitely a keeper!!!<br /><br /> item not reviewed by moderator and published
I made this for ladies craft night.  They ate every bite and joked about licking the pan clean. item not reviewed by moderator and published
I was excited to make this, and I followed the recipe.  Maybe I used the wrong pepperoncini...I used the sliced variety in the jar.  The peppers overpowered the beef and I think the recipe is void of seasoning, and very acidic.  I did not I ended up draining some beef and using barbeque sauce to try to tame down the acid.  Also used a small bit of sugar. I won't make this one again.  item not reviewed by moderator and published
Made this recipe a couple of times it was great both times.  Took it to work in a crockpot, everyone ask me for the recipe. item not reviewed by moderator and published
Awesome recipe if you follow it down to the wire. I suggest more people try it.   item not reviewed by moderator and published
Yummylicious!! Ate it today on a toasted Ciabatta roll and think I'll try leftovers over a baked potato.   item not reviewed by moderator and published
Delicious! Made this exactly as the recipe states, we all enjoyed it. I usually avoid hot peppers but these were not spicy but added a very good taste. I.ll be making this many time over. Thank you Ree. item not reviewed by moderator and published
I made this for a gathering and my daughter said it was one of her favorite meals ever.  We are watching carbs so I did not return the meat to the liquid and made wraps using low carb flour tortillas.  I warmed a slice of provolone cheese on the tortilla, added the meat, thin slices of fresh Vidalia onion, lettuce and drizzled fresh homemade salsa on top.  Each person had a small bowl of strained broth for dipping and it was a wonderful meal.  Lots of smiles and happy mouths.<br /> item not reviewed by moderator and published
I think it's weird she doesn't remove the stems from the pepperoncinis.... item not reviewed by moderator and published
Amazing dish! I found that my meat fell apart in less than four hours so I took it off the stove earlier. I served it with caramelized onions and sweet peppers topped with provolone cheese and it was a hit in my home! Definitely a great choice for parties where you want to serve lots of people a dish with a whole lotta flavor!<br /> item not reviewed by moderator and published
this is my go-to recipie. I do it in the crock pot for the same cook time. So much flavor! item not reviewed by moderator and published
Wonderful!!! This dish is so flavorful!! item not reviewed by moderator and published
So much flavor, so easy! Followed recipe with 2 roasts, one did in the crockpot (after browning) the other in an enamel dutch oven in the oven at 325 degrees for about 3 1/2 hrs. The crockpot (after browning) and adding all the ingredients, was cooked on high for 3 1/2 hrs and then turned down to low. Both roasts were taken out of their pots and placed on a platter to cool, then shredded and placed back into the crockpot with the juices to warm back up. A lot of lip smacking enjoyment followed by all. This one a keeper! Can see where this would also be good to do just for the family and put up in plastic bags for sandwiches during the summer. Can't go wrong with this recipe. item not reviewed by moderator and published
Delicious! Love the flavor from the pepperoncini's! Followed the recipe exactly and it was wonderful! item not reviewed by moderator and published
absolutely delicious and beyond easy! I've done it on the stove but also in the slow cooker....it just falls apart and has tremendous flavor! I love Ree's recipes! item not reviewed by moderator and published
I'd give it 10 stars!! This is the most yummy, moist, tender beef sandwich I've had! I've shared this recipe with friends because something this good can't be kept a secret. I cut out the large chunks of fat in the chuck roast before I start but other than that follow recipe to the T. Be sure to buy crusty hard rolls like ciabatta or rustic rolls not the soft hoagie sandwich rolls. They'll turn to mush and fall apart if not eaten very quickly. Thanks Rea this is definitely a keeper and in the monthly rotation. item not reviewed by moderator and published
Excellent. Made it in crock pot. Will definitely make it again and again. item not reviewed by moderator and published
This is the best recipe. My only additions is adding a sliced onion during cooking and using all beef stock . item not reviewed by moderator and published
Oh so good! I made the roast last night and kept sneaking little bites before it went in the fridge. The only significant variation I made was using chicken instead of beef broth (I don't like the flavor of beef broth). Today I skimmed off the fat, shredded the roast, chopped up half the peppers, and reheated. Hubby has to watch his carbs so (as another reviewer suggested) I served the shredded roast with sliced avocado, fresh cilantro, grilled onions, and horseradish mayo on low carb tortillas. With a salad.... Fabulous! Thanks so much, Ree! This is now on our favorites list. item not reviewed by moderator and published
Making this for the fifth time!! Going to celebrate Labor Day with Drip Beef!!!!!!!!! item not reviewed by moderator and published
My 16 year old daughter made this. It was very yummy. The next day it made the best grilled cheese sandwiches. item not reviewed by moderator and published
So I'm not a huge Ree Drummond fan, but this happened to be on one day and it caught my eye! So glad it did. I love browned and slow cooked beef in may flavors and this one is unique. I was a little concerned about adding all of the pepperoncini juice but it was not too acidic. Used all the butter but only one Tablespoon of the canola (more than enough to get the good brown butter flavor without burning). Also, like many, I removed the tough stems after cooking. The only thing that can make it better (which she does on her blog site) is to top the sandwich with some cheese and put it under the broiler to melt. Will definitely go in the Tried &amp; Liked file for repeating. item not reviewed by moderator and published
Very Tasty. The only change I made was cooking it in my pressure cooker for two hours (one hour probably would have been enough). The meat was succulent, tender and delicious. There wasn't that much juice left so I added another cup of beef broth after cooling it down in the fridge and skimming the fat off. As mentioned by other comments I removed the stems of the peppers before adding them back when I reheated the meat. I also served the sandwiches with sauteed mushrooms as well as the caramelized onions. This recipe is definitely a keeper I will serve again and again. item not reviewed by moderator and published
This was so good. Added sweet banana peppers from the garden and a very spicy hot pepper. Juice had a little bite to it. Definitely a keeper for us. item not reviewed by moderator and published
So good! item not reviewed by moderator and published
Sooo easy to make and the flavors created by the peppers in the jus are sooo good. I made it in the slow cooker, how much easier can it get? item not reviewed by moderator and published
going to try this week. sounds yummy. also saw the show with the hot chili corn dip cant wait to try it w the family. Have tried many of Ree's recipes. keep comingback for more item not reviewed by moderator and published
DELICIOUS! Very easy to make, my family loved it!!, it wasn't spicy at all, some people said they're hot, that's silly!!, i used the whole jar and even my 6 yr old daughter said: Thx mom, that was the perfect sub!!! item not reviewed by moderator and published
Delicious! I used pepper rings so lots of little bites of peppers. item not reviewed by moderator and published
This was so easy to prepare and incredibly delicious. I nearly doubled the recipe because my neighbors came over and I took leftovers to my coworkers the next day. I just pulled the stems off hte peppers after it was cooked. The caramelized onions added just the perfect sweetness to the sandwich. Everyone loved it and asked for the recipe. Will make this often. item not reviewed by moderator and published
This is an EASY, affordable, awesome, stress free, mess free recipe - followed it exactly (including adding water, having sauted onions on the side and skimming the fat the next day) and it is WONDERFUL! Great for big families or casual get togethers. I did follow one tip to cut the stems off the peppers before starting it as the stems are not edible. I have a Ninja 3 in 1 so I can sear the roast in the same thing I slow cook it in. Huge hit in my house. Can't wait to make it for a neighborhood get together or potluck. item not reviewed by moderator and published
Made this tonight and it was delicious. I love your show! item not reviewed by moderator and published
where is the nutritional info???? item not reviewed by moderator and published
I'm not rating the recipe, although I'm sure its good. Just wanted to say that Ree did not add any water to the pot of beef. Ree's food is really good. It's a shame the foodnetwork keeps messing up her recipes. There were mistakes on all three of the recipes for this show. item not reviewed by moderator and published
take the stems off the pepperocini before putting back with the beef..they are inedible..and makes it a little hard to eat the sandwich..otherwise really yummy item not reviewed by moderator and published
GONE! My family really enjoyed these sandwiches. I have a family of 5 and next time I will have to get a bigger roast! For me, I may reduce the pepperoncini juice by a 1/3, but there were no other complaints. I loved how you can throw these simple ingredients in the slow cooker and walk away for a few hours. I really need to get Ree's cookbook - her recipes are SO simple and delicious! item not reviewed by moderator and published
What I really like about this recipe is that it tastes very similar to a classic Chicago Italian Beef sandwich - but you don't have to slice the beef! The main other difference is that you DO want the au jus to penetrate the bun -- so it has a bit of a soggy effect. In Chicago, you ask for the sandwich to be dipped - otherwise it can seem dry. But you eat it immediately and it makes the bread taste sooooo good! item not reviewed by moderator and published
This recipe was absolutely delicious - and so easy! item not reviewed by moderator and published
I have made this several times in the last 18 months and it never disappoints. My teenage boys can't get enough of it. When I serve this sandwich to a crowd there are always lots comments about how delish it is. It is defintey a keeper. item not reviewed by moderator and published
VERY flavorful! I've made this twice now, while my family was moaning with pleasure when they were eating it. The only variation from the recipe I made was only adding 1/2 a jar of pepperchini's. This toned down the harshness of the broth. So simple to make, delicious with melted cheese on top and caramelized onions. YUM! item not reviewed by moderator and published
Super easy to make and absolutely delicious! My family cannot get enough of this beef. We serve it with extra pepperoncinis on the side. Thanks, Ree! item not reviewed by moderator and published
These were so delicious! I did pull out the pepperoncini just before serving to de-stem and chop into strips then put them back in with the shredded meat. Delicious! item not reviewed by moderator and published
We totally loved it! Though I did not want to deal with picking stems out of my sandwich I chose to cut them off. Will definitely make this one again! item not reviewed by moderator and published
It is really good item not reviewed by moderator and published
This recipe was simple and awesome, my family really loved it : ) item not reviewed by moderator and published
I made sliders from this beef. After piling on the meat I melted some cheese on top and served with a horseradish mayo. I cut up the onions and placed them in a slow cooker then added the browned seasoned beef and liquids. Next time, I'll skip adding the water, as I think diluted a lot of the flavor. This is a great slow cooker meal to come home to and to entertain with. item not reviewed by moderator and published
In terms of comments about quantity, keep in mind, not all cuts of meat are created equal - meaning you may end up with less or more than anticipated. I would cut the liquid in half from peppers and actual peppers themselves.... then if someone wants a little more pep, top with the uncooked peppers sliced - not to take away from the whole idea and over powering with raw pickled pepper. Unless that's what you like. My Father-in-Law loved it. Husband who ironically loves those peppers, didn't dig. I think he's just weird. item not reviewed by moderator and published
This was the best sandwich I've ever ate! My 12 year old son finished his before the rest of the family! I'm looking forward to lunch tomorrow! item not reviewed by moderator and published
Very flavorful with the addition of the pepperoncini. This recipe reminded me of Italian beef sandwiches that are popular in Chicago and served with hot giardiniera relish. I skipped the onions &amp; went for the hot relish which was great. Loved that you can make ahead. item not reviewed by moderator and published
Saw this ooh TV this morning, went to store for stuff, just finished cooking and tasted the beef,, it's great, what flavor, just like Chicago style Italian beef where I live, never made this before but will now, will let it cool overnight to remove excess fat and have for lunch and. dinner tomorrow, item not reviewed by moderator and published
This recipe looks awesome and I saw the show so I was particularly interested in trying. Alas, I cannot print either. No print button. I wonder if it is because I have a MAC? Food Network, please address!! item not reviewed by moderator and published
I cannot wait to try this!!! I know it will be delicious and the fact of how easy dinner will go makes this recipe even better. Thanks Ree :) item not reviewed by moderator and published
Why can't I save receipes anymore? Very frustrating. item not reviewed by moderator and published
My family loved the sandwiches! Just enough spice... Thanks Ree! item not reviewed by moderator and published
AWSOME!!!!! item not reviewed by moderator and published
HOW COME ALL OF THESE GREAT RECIPES ARE NOT PRINTABLE ???? I AM ABLE TO PULL THEM UP ON MY SCREEN, BUT CAN'T PRINT THEM. FOOD NETWORK NEEDS A GOOD WEBSITE WHERE FREE EASY TO PRINT RECIPES ARE AVAILABLE, THAT SHOULD BE EASY TO DO IN THIS HIGH TECH WORLD ! IF FOOD NETWORK WON'T PUT EASY PRINTABLE PIONEER WOMAN RECIPES, LINK US TO HER DEDICATED WEBSITE WHERE I'M SURE SHE'LL MAKE THEM ACCESSIBLE !!!! item not reviewed by moderator and published
I am tired of not being able to put in my receipe box or print. Anyone having the same problem. I emailed "them" with no help and tried to print it out but doesn't look good = this receipe looks great but am seriously thinking of stop watching the channel because I want everything. Guess it was good while it lasted. I have been on since 1998. item not reviewed by moderator and published
Can't wait to try this for my family. Can't eat spicy due to stomach issues but, can eat it with beef broth. Thanks for the easy meals. I love it. item not reviewed by moderator and published
I made this for a family dinner last night and everyone loved it. Not to mention... making it ahead of time was really helpful to avoid the last minute scramble before everyone showed up. item not reviewed by moderator and published
We made this yesterday and it was awesome! I put it in the crock over night and refrigerated the next morning to remove the fat. I had some doubts because I DO NOT like anything spicy....and it was too spicy but all I did was remove some of the liquid from the crockpot and replaced it with extra beef broth and it was perfect! So, if you don't like spicy then just reduce the pepperocini liquid and replace with beef broth before cooking! item not reviewed by moderator and published
Absolutely fantastic, but if you don't like things that spicy use half of the pepperoncini and juice..like I did! The meat was so tender, I broke it up in the pot! I also used pepperoncini rings, it made it easier! Thanks, Ree! item not reviewed by moderator and published
This was the best roast beef sandwich ever! I added a thin slice of horseradish cheddar...was divine! item not reviewed by moderator and published
! So easy and delicious! The onions makes a difference. Better than the restaurant. Thank you great go to dish. item not reviewed by moderator and published
I tried these sandwiches for our weekend "Fast Food at Home" night. Though I forgot to make the caramelized onions to add at the end, my family really enjoyed them. The aroma from the roast cooking filled the house all afternoon, making mouths water. The pepperoncinis add a wonderful, unexpected layer of flavor. On the episode, she suggests toasting the buttered roll under the broiler before adding the drip meat, and using cheese as a topping. I agree. I put a slice of pepperjack on buttered roll before broiling and the kids loved it. Our side was steak fries made in the deep fryer. I'll be adding these sandwiches to my recipe box for weekend FFH and Sunday Game Day. item not reviewed by moderator and published
Super Easy and very Tender. I used 2 (2 lbs each) Chucks. It was done in 3 hours. Cannot wait to make this again at football season. item not reviewed by moderator and published
Amazing flavors!!! Added yellow and red bell peppers and a couple cloves of garlic for my own twist. Friends and family love it!!! item not reviewed by moderator and published
How can I tell since I am unable to print out a copy of the recipe. None of the recipes from "Make Ahead Marvels" has a print button. Does anyone else have a problem with this site??????? item not reviewed by moderator and published
This recipe is very tasty with great beefy umami, a piquant tartness from the pepperoncini and great mouth feel. Of course, I had to color outside the lines and this is what I did. It worked for me: I used 1.5 Lb roast since it was dinner for two. I chopped three cloves of garlic into strips and inserted them into beef deeply. I browned the chuck roast with tomato paste at the same time. about 2 TBSP. This helps the stock achieve better beefiness. I also added some extra vinegar and touch of red wine to the broth. I did not use any water. Only 1 cup of beef broth. This was plenty of liquid. After cooking, I removed beef and peppers and reduced the sauce. In a separate saute pan, I made a roux (2 TBSP butter and 2 oz flour). I whisked the roux into the sauce and it made a terrific, thick gravy. My only regret is that I did not skim the sauce for grease. Letting it sit overnight in the fridge would be helpful in removing. Then make the gravy. Enjoy! item not reviewed by moderator and published
The peppers in this dish add such a unique flavor. I used rosemary as Ree did and followed the recipe exactly. This is so easy to prepare, fail-proof, and "to die for" delicious. Love Ree's episodes--she's amazing! item not reviewed by moderator and published
Great flavor, love it! Guess what's cooking now? Yes, drip beef sandwiches tonight! :) item not reviewed by moderator and published
The 4 lb chuck roast was not enough to make 10-12 sandwiches. Also the full jar of pepperoncinis was way too overpowering for a 4 lb roast. I would not put the entire jar if I make this recipe again. I also had to get another 3 lb chuck roast to make enough for my guests. item not reviewed by moderator and published
Terrific! Came out too spicy for us the first time so when I made it again, I only put the pepperoncini juice in and not the actual peppers (plus we didn't like the cooked soggy peppers on the sandwiches) and saved those for putting on the sandwiches after so they were still crunchy. item not reviewed by moderator and published
Made this for the Super Bowl last weekend. Touchdown and extra point on this recipe! YUMMY! item not reviewed by moderator and published
This is so delicious. Perfect make ahead for a crowd. Crusty rolls and this beef recipe are a winner. item not reviewed by moderator and published
This was a tasty sandwich, I loved it just a little to spicy for the family, next time I make it will have to cut back on the pepperoncinis, it came out great in my good old fashion crock pot. item not reviewed by moderator and published
Very good. I followed the recipe exactly. It does not need any tweaking. The recipe does make a lot, if you are cooking for a smaller family cut the recipe in half. item not reviewed by moderator and published
The recipe is simple. I make in the morning and let it cook during the day. My husband and kids love it and it has become on of my go to favorites. item not reviewed by moderator and published
So flavorful and easy! item not reviewed by moderator and published
This recipe is one of the best my husband and I have ever tried. We ate these sandwiches 3 days in a row. Some advice-cut the recipe in half if there is only 2 of you. I had to freeze 2 helpings because it made so much. This one was totally a winner. item not reviewed by moderator and published
I made it a week ago after seeing the show and my third one is in the crock pot right now! Boyfriend loved it! We ate it two nights in a row. The first night on toasted rolls as suggested and the second night on wheat tortillas with avocado slices and cilantro ..Fantastic!! Made as directed but used a crock pot after browning the meat. ANYONE can make this! ..don't skip removing the grease ;) (and Never skip onions!) item not reviewed by moderator and published
Made this for a New Years Eve gathering. It was a hit even with the kids. I just added provolone cheese and didn't add any extra sauce over the top so the sandwich wouldn't get soggy. The adults on the other had extra sauce on the side. item not reviewed by moderator and published
This was delicious! My family loved it! item not reviewed by moderator and published
Wonderful! I enjoy mayo on my cheese steaks but not on this one. I used an enameled cast iron pot and seared the roast well. Added 16oz jar pepperoncini &amp; Italian seasoning. Baked at 325 degrees for 3 1/2hrs. Gloriously beefy and rich flavor. Served with cheese, peppers, and some sweet pepper strips to round out the flavor profile. A keeper for the year- round. item not reviewed by moderator and published
This was seriously amazing!!! I used a 4lb roast and it took 3 1/2 hours stovetop in a heavy pan. It was falling apart and delicious. Followed the recipe exactly but made sure to heavily salt it before browning. item not reviewed by moderator and published
I used a 1 1/2 lb. chuck steak that I had in freezer and it became fall-apart tender in 3 hours. It yielded four servings. Took advice of reviewers and added garlic and Vlasic banana pepper rings, reducing amounts because of the smaller amount of beef. Did not use rosemary as I did not have any. Not sure I would care for that taste anyway. The caramelized onion topping rounded the flavors. Excellent and easy. item not reviewed by moderator and published
Great recipe I skipped browning this with butter and oil and threw it all in the crock pot. Easy and awesome! item not reviewed by moderator and published
this recipe is sooo good, and makes the whole house smell delish while cooking item not reviewed by moderator and published
Excellent and Easy I followed the directions exactly. Although it takes a while to cook, you can be busy doing lots of other things at home while this is cooking. I did refrigerate it overnight after it was done. This allows the fat to separate. It makes it easy to get rid of the grease that you don't want to eat anyway. I will never buy "Italian Beef" from the deli counter again. It's so much better to make my own and to know exactly what's in it. This is a great timesaver if you plan ahead. Thanks so much for the great recipe. I never would have thought of using the bottled peppers. item not reviewed by moderator and published
Throw this in the crockpot for tailgaiting - awesome and easy. item not reviewed by moderator and published
My husband made this dish and it was the most delicious beef sandwich either of us had ever tasted! and it lasted for several meals… just as good leftover as it was the first night!! item not reviewed by moderator and published
This was so easy and AWESOME! Definitely use the cheese and the carmelized onions. item not reviewed by moderator and published
Loved it. We added Horseradish to the bun before eating. Delish' item not reviewed by moderator and published
I made this yesterday and it was incredible and so easy. We didn't even eat it on bread! item not reviewed by moderator and published
I made this and like all of Ree's recipes was easy. The only thing I would leave out the next time is the fresh rosemary as I don't care for that flavor but the pepperoncinis added great flavor. As others noted DON'T LEAVE OUT THE ONIONS! Other than that it was a huge hit at my house and I will be making it again. item not reviewed by moderator and published
This was really easy, really good! There's another recipe I usually make along the same lines, but my son said this was WAY BETTER! The only things I did different is I added 3 huge cloves of garlic, (should've used more!) and sauted those in the pan drippings before I added the rest of the ingredients. And I used the Marzetti pepper rings, like some of the other people said. DON'T LEAVE OUT THE ONIONS!! item not reviewed by moderator and published
Maybe one of her best! The juices make a WONDERFUl soup with pasta noodles too! item not reviewed by moderator and published
Mushrooms are great on this, too. I've been wanting to make this since it aired. SOOO good! item not reviewed by moderator and published
ME TOO!!! item not reviewed by moderator and published
Did you just set it on low in the slow cooker for 5-6 hours? Thanks in advance! item not reviewed by moderator and published
FN does not normally provide nutritional info. Some celebrities do, like Elie Krieger. item not reviewed by moderator and published
I watched this particular episode she did add 1 cup of water item not reviewed by moderator and published
I agree with dfree01foody. She did add a cup of water. You can watch the video on FN and see that she added water. item not reviewed by moderator and published
She added beef broth. item not reviewed by moderator and published
she added 2 cups of beef broth and a cup of water. Its in the video I have the episode DVRed and I just watched it. item not reviewed by moderator and published
are the peppers very hot? I have never tried them before. item not reviewed by moderator and published
No, these are very mild. I use them all the time. item not reviewed by moderator and published
I have a Mac and I see a print button. It is the top red buttons just to the left of the content. item not reviewed by moderator and published
The save button is just below the print button. It looks like a bookmark icon. Hope this helps. item not reviewed by moderator and published
mklutz1802637454 I'm not really a fan of the new food network web site,but if you go to the upper left side of recipe page you will see 1st icon to print I just printed and it came out fine. Hope it works for you. item not reviewed by moderator and published
they are still not printable in a user friendly format; sometimes you get print over print, but always get the www. site associated with the "red" words; MAKES IT VERY DIFFICULT TO USE AND READ RECIPES. FOODNETWORK NEEDS TO FIX. PRINT IS WASTEFUL AND NOT USER FRIENDLY. TRASHY. item not reviewed by moderator and published
I agree, frustrating to not be able to print a recipe when you want it! Not a fan of the new website. What was wrong with the old one? item not reviewed by moderator and published
At the top of each recipe there is a large red "PRINT RECIPE" button. Just click and print! To save to your recipe box you of course need to sign in first. item not reviewed by moderator and published
AS STATED ABOVE; THE LARGE RED PRINT RECIPE BUTTON DOES NOT PRODUCE A USER FRIENDLY PRINT. One version has print over print on the "preview" and the actual print, when not print over print, prints out every www. website associated with the words in red in the original recipe. FOODNETWORK NEEDS TO FIX THIS. OTHER COMMENTS ARE CORRECT. STOP BEING CONDESCENDING TO THOSE COMMENTS; WE KNOW HOW TO USE THE PRINT BUTTON; IT'S THE PRINT THAT IS MESSED UP. item not reviewed by moderator and published
I can't print it either. I've tried all the different versions and still get a mess.Mos of it is the footnote fromFoodnetwork. The liffle printer, Ctrl P, under File, blocking for selection, nothing works. item not reviewed by moderator and published
I had to select (click and drag) information and then copy to a new word document and it printed just fine. item not reviewed by moderator and published
On my screen there is a strip on the upper left that has buttons on it for print, bookmark, email, and share - though no words. Do you see anything like this? item not reviewed by moderator and published
I scrolled down to bottom of page then back up and print option was available. Try that! item not reviewed by moderator and published
After browning the meat, how long did you cook it in the crock pot? I made it one time per the recipe, but the meat came out tough. I think it would be better in the crock pot, but I am just not sure how long to cook it. We're having a party in a week and I think this would be a great dish to serve. item not reviewed by moderator and published
After browning the meat, how long did you cook it in the crock pot? I made it one time per the recipe, but the meat came out tough. I think it would be better in the crock pot, but I am just not sure how long to cook it. We're having a party in a week and I think this would be a great dish to serve item not reviewed by moderator and published

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