Ingredients
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1 lb beef stew meat
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1 onion, sliced
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7 pepperoncini peppers, de-stemmed, reserve 2 cups pepperoncini juice from jar
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2 teaspoons beef stock or 2 beef bouillon cubes
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1/2 teaspoon garlic salt
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1/2 teaspoon pepper
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1 tablespoon garlic powder
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1 tablespoon onion powder
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1 tablespoon oregano
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1 tablespoon dried parsley
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1 tablespoon paprika
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1/3 cup parmesan cheese
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1 tablespoon celery seed
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4 ounces monterey jack cheese, sliced
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8 slices sourdough bread
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2 tablespoons butter
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2 tablespoons mayonnaise
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1 garlic clove
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1 tablespoon dried onion
Instructions
- Put the beef in the crock pot and sprinkle with garlic salt and pepper.
- Add the remaining ingredients (including pepperoncini juice) EXCEPT the last five, stir, and cook on high for three hours.
- Coarsely shred beef with a fork and cook an additional hour.
- While beef is finishing up, toast bread.
- Cut garlic clove in half and rub on 4 slices of bread and then spread butter on them.
- Spread mayonnaise on the remaining 4 slices, top with cheese.
- Broil all the slices of bread until cheese is melted.
- Spoon meat and peppers with juices on to garlic-buttered bread slices. Top with cheese-mayo bread slices.