|Crock Pot Italian Beef Sandwiches|
Who would think that eating and drinking in a parking lot surrounded by rows and rows of cars, buses, and RVs could be so much fun?! Food tastes better and a cold beer is that much more thirst quenching when served out of the back of your car while enjoyed with good friends at a sporting event on the outskirts of a huge sports arena.
Spending an afternoon and evening at a college lacrosse tournament, the highlight for me was the tailgate. My contribution to the parking lot picnic was Crock Pot Italian Beef Sandwiches. Thin sliced deli roast beef is combined with roasted red peppers, peppperoncinis, dried thyme and oregano and beef stock. If you are in a hurry, just a couple hours on High are all that is needed to make these satisfying sandwiches which taste like you spent all day preparing them. To make your sandwich more parking lot-worthy, add a generous squirt of Kraft Sharp Cheddar Easy Cheese
Eating out of the back of your car never tasted so good.
|No cheese, please.|
Crock Pot Italian Beef Sandwiches
3 pounds of thin sliced deli roast beef
4 cups of beef stock
1 teaspoon dried thyme
1 teaspoon dried oregano
1 jar (12 ounce) sliced pepperoncinis
1 jar (12 ounce) sliced roasted red peppers
12 long rolls, split
1 can Kraft Sharp Cheddar Easy Cheese
Place all the ingredients in crock pot and stir to evenly distribute. Set crock pot to High and cook for 2 - 3 hours or set to Low for 5 - 6 hours.
To serve, put a generous amount of the beef and peppers into a roll and drizzle with the broth. Squirt cheese on top if desired.