Slow Cooker Pepperoncini Beef aka Drip Beef

This tender, fall part pepperoncini beef, sometimes called Italian Beef or Drop Beef, made in the crockpot with a few simple ingredients is easy to prepare and couldn't be more delicious. Serve it with some cauliflower mashed potatoes or stuffed into sandwiches for a tasty meal the whole family will love.

This beef is really special. I first saw it over on The Pioneer Woman’s website and have made it multiple times for game-days, get-togethers, and as a base for multiple meals throughout the week. The idea is so simple  - slow cooker beef with pepperoncinis, onions, and a touch of Italian seasoning and the outcome is better than anything you could imagine. 

It’s terrific on sandwiches, over rice, turned into a quick beef stew, stuffed in peppers. You get the idea. I think it would taste good in just about anything. But if I am sharing this, I have share my all time favorite way to serve it. Start with a whole grain rolls and add the shredded beef and some sliced or whole pepperoncinis.  Then if you like spice, add some sliced jalapenos. Cover everything with provolone cheese and pop it under the broiler to melt the cheese. There is nothing better. 

How to Make Italian Pepperoncini Beef

Start with any lean cut of stewing style beef. This could be an eye round, top round roast, lean beef stewing meat, or even a trimmed piece of beef chuck. Basically anything that becomes tender after it cooks for a long time. If desired, you can start by searing the beef to add some extra flavor, although this step isn't necessary. 

Add the beef to the slow cooker and sprinkle the Italian seasoning, salt, and pepper over top. Add the onions, pepperoncinis and liquid, and beef broth. Stir to combine as needed. You could also add garlic, a few tablespoons of soy sauce or Worcestershire sauce, or some sliced bell peppers. 

Cook on low for 8 hours or until the beef is fork tender. Then shred the beef using two forks and let it hang out in the liquid for 20-30 minutes so the shredded beef can soak up the liquid. Taste and season with salt and pepper as needed. 

At that point, the options are pretty endless. Many people like to serve this as a sandwich on a toasted roll with melted cheese. This is popular in Chicago and usually called Italian Beef. 

Ways to Serve Drip Beef

There are so many different options when thinking about how to serve this tender shredded beef. Here are some that should be high on the list. 

• You'll want to make sandwiches with this tender beef. Start by toasting a hearty roll (use low calorie for a lighter option) and then layer in the shredded beef, some sliced pepperoncinis, and a layer of cheese. We like to use provolone. Serve it with some of the cooking liquid, like an au jus, to dip. 
• Since the cooking liquid has so much flavor, consider serving this with something that can soak all that up liked mashed potatoes, mashed cauliflower, creamy polenta, or rice.
• For a lower carb option, serve this with some spaghetti squash or cauliflower rice. 
• If you are lucky enough to have leftovers, consider tossing the leftovers with some cooked rice and canned diced tomatoes to make simple stuffed peppers topped with melted cheese.

Recipe Tips

Although this recipe is pretty straight forward with just a few ingredients, like anything else there are lots of ways you can switch it up to add your own spin. 

• When it comes to protein, this recipe can be made with almost any type of stewing style beef, chicken thighs, pork, and even chicken breasts.
• If you love garlic, consider adding a few whole cloves or minced cloves of garlic to the mix. Garlic powder or dehydrated garlic also works.
• If you like things spicy, you could replace half of the pepperoncini with pickled jalapenos. 
• For extra flavor, consider adding in a couple of sliced bell peppers.
• If you don't have beef broth, you can swap in chicken broth or vegetable broth. Water would even work in a pinch, you would just likely need some extra seasoning. 

Can this be made in the Instant Pot?

This recipe can easily be made in the Instant Pot instead. Start by cutting the beef into smaller chunks and searing it using the Saute function. Then add the remaining ingredients and cook on manual for 45 minutes. Let it naturally release and then shred the beef using two forks. Let it sit in the juices on warm for at least 15 minutes before serving.

More Slow Cooker Beef Recipes

• Slow Cooker Beef Ragu
• Slow Cooker Korean Beef Tacos
• Slow Cooker Beef Machaca
• Slow Cooker Beef Barbacoa

Calories 221, Total Fat 6g, Total Carbohydrate 6g, Protein 36g, Serving Size 2/3 cup

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