Serves 8
490 min
Philly-Style Pulled Beef Sandwiches
Recipe GLPR845700167e5d11
Tender slow-cooked beef chuck roast shredded and combined with sautéed bell peppers and onions, piled onto toasted sandwich rolls with melted cheese and pickled jalapeños for a satisfying homemade Philly-style sandwich.
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Ingredients
1 beef chuck roast (3–4 lb)
1 cup beef broth
3 large bell peppers, sliced
2 medium onions, sliced
Salt to taste
Black pepper to taste
8 long sandwich rolls
16 slices provolone or American cheese
½ cup pickled jalapeño slices
Directions
Place the beef chuck roast in a large slow cooker or Dutch oven. Pour the beef broth over the roast. Cover and cook on low heat for 7–8 hours (or on high for 4–5 hours) until the meat is very tender and shreds easily with a fork.
Remove the cooked beef from the slow cooker and shred it into bite-sized pieces using two forks or your hands. Return the shredded meat to the slow cooker and keep it warm on low setting.
While the beef is cooking, slice the bell peppers and onions into thin strips.
In a large skillet over medium-high heat, sauté the sliced peppers and onions until they are tender and slightly caramelized, about 8–10 minutes. Season with salt and black pepper to taste.
Combine the cooked peppers and onions with the shredded beef in the slow cooker, stirring gently to combine. Keep the mixture warm.
Slice each sandwich roll lengthwise and lightly toast them if desired.
Place two slices of cheese on each toasted roll. Spoon the warm shredded beef and pepper-onion mixture onto the rolls, dividing evenly among all 8 sandwiches.
Top each sandwich with pickled jalapeño slices and serve immediately.
