For our game night on Saturday, I made beef dip sandwiches. They are casual but still really good. And the night was a little cool so the warm sandwich was perfect. The ones I made have a bit of a kick. And they are so delicious that way! When you make these, you can kick the heat up as much as you want, or bring it back down if you don’t like spicy. Since we were having guests and I wasn’t sure what they liked so I kept it a little mild.
Oh, and this is a crock pot meal, super easy. So go ahead and put the meat in the crock pot. I used chuck roast. Chuck roast will fall apart when cooked and that is what you want. I had just over 5 lbs.
Pour about 16 ounces of this stuff on top.
Now for the seasoning and flavor. You can add dry herbs and spices, I prefer fresh when I can get it. I had rosemary, thyme, and cilantro on hand so I used them. I just eyeballed it, several sprigs/leaves of each.
I also added ground pepper and salt to taste.
Next I chopped a quarter of a large onion and added it. I also added sliced jalapeno peppers and spicy banana peppers from the jar. Here is where you will want to add as many or as little as you want. If you want even more heat, add some fresh hot peppers.
Now the last thing I did to add flavor was pour a little bit of the juice from the jalepeno jar into the crock pot – about ¼ cup.
Turn on low and cook for 6 hours or so.
Serve on toasted bread. We had toasted cheese bread from the bakery. I put horseradish mustard on my bread and added some provolone cheese. You can even melt the cheese under the broiler for a nice melted gooey sandwich. YUM. And for the dip part, take the juices right out of the crock pot and put in a little bowl to dip your sandwich in.
I apologize for the picture, I was more excited about eating than taking a picture – this is my sandwich half way eaten!