Tonight makes the third time in a week I’ve eaten spicy drip beef sandwiches for dinner. I can’t help it. They’re just that good. We’ve made it several different ways, and they are all delicious. Spicy drip beef is a great way to use up all the leftover peppers (and even beef, for that matter) that collect in the fridge.
I’ll give you my recipe, but the truth of the matter is that you can use most any cut of beef and most any assortment of peppers that you like or have on hand.
I started with a chuck roast, but I’ve also used a London broil. Salt, pepper, and garlic powder it up really well. Sear it on both sides on a hot skillet with a little olive oil.
When slightly browned on each side, remove from heat. Pour peppers over the top. I first drain the hotter peppers like jalapeños, but I will add about a half cup of the juice for sweeter peppers like banana peppers. No matter what combination of peppers you use, you’ll want about a cup to a cup and a half of peppers.
Next add a can of diced tomatoes. I used fire roasted tomatoes, but you can also add tomatoes and green chiles of you prefer.
Lastly you will add about 1/4 cup of soy sauce, 3/4 cup water, and a can of beef broth.
Cover and cook at 300 degrees for 4-5 hours. Cooking it low and slow allows the connective tissue to break down and you will end up with a very tender piece of beef.
Using a fork and knife, shred the beef into the cooking juices.
Do yourself a favor and buy good quality bakery buns for this sandwich. The thinner national brand buns are going to get too soggy and fall apart.
Pile a big spoonful of the meat onto the bottom bun and top with a slice of provolone cheese. Place under the oven broiler for about three minutes to melt the cheese. Serve with a bowl of the cooking juice for dipping.
Y’all make spicy drip beef sandwiches for your family. They will love you so good.
And if you’re still hungry, hop over to our Recipe Index to see what else you can make.