Italian Beef Grilled Cheese
Ingredients:
3 lb chuck roast, trimmed of visible fat and cut into large chunks
.7oz Italian Salad Dressing mix
1 1/2 tsp Italian seasoning
1/2 medium onion, chopped
2 Beef bouillon cubes
2 tbsp unsalted butter, plus more for grilled cheese
2 cups water
Your bread of choice (I like whole sprouted, 22 grain, thin sliced)
Provolone cheese slices
Giardiniera (Chicago Style Italian Sandwich mix), for serving (optional)
8 oz pepperoncini pepper slices, plus a splash of juice (and extra for serving)
Instructions:
Place chuck roast into the bottom of a crock pot, then sprinkle with salad dressing mix and Italian seasoning.
Add onions, bouillon cubes, butter, and pepperoncini pepper slices to the bottom of the pot, then add water.
Place a lid on top, then cook on low for 8 hours or until meat shreds easily with a fork. Shred, then place the meat back into the crock pot and cook on low for one more hour.
Drain the meat, but save the liquid!
Once the meat is ready, heat a pan or griddle over medium heat.
Butter one side of each slice of bread. Place one slice on the pan with the buttered side down, top with provolone cheese, followed by Italian beef, additional pepperoncini peppers, and Giardiniera. Add the remaining provolone and the other slice of bread buttered side up.
Grill until golden brown on both sides and the cheese is melted, about 2-4 minutes per side.
Serve with remaining beef broth on the side to dip into.
