American·Main Course
Mississippi Pot Roast Cheese Steak
A clever fusion of the internet's favorite slow-cooked beef with the classic Philly sandwich. Chuck roast is braised until it's 'magically' tender and rich, then piled onto toasted rolls with melted provolone and peppers.
Prep
15m
Cook
600m
Total
615m
Serves
10
Method
- 01
Add a splash of vegetable oil to a multi-cooker on the sauté setting (or a large pan over medium-high heat) and brown the beef chuck roast thoroughly on all sides.
Watch · 1:38
- 02
Remove the meat briefly to pour in the pepperoncini brine to deglaze the bottom of the pot, scraping up any browned bits. Return the meat to the pot or transfer everything to a slow cooker.
Watch · 2:08
- 03
Drizzle a small splash of water over the meat, then sprinkle the ranch dressing mix and au jus gravy mix evenly over the top. Arrange the sliced butter and whole pepperoncini peppers over the seasoning.
Watch · 2:38
- 04
Cover and cook on low for 8 to 10 hours. The meat is finished when it is very fork-tender and breaks apart with almost no resistance.
Watch · 3:30
- 05
Ladle out and reserve some of the cooking liquid to prevent the sandwiches from becoming too soggy. Shred the beef into large chunks using two forks directly in the pot.
Watch · 5:10
- 06
Split your sandwich rolls and place two slices of provolone on each. Toast in a 400°F (200°C) oven for 7 to 10 minutes until the cheese is melted and the bread edges are crisp.
Watch · 6:05
- 07
Pile a generous amount of the shredded beef onto the toasted rolls. Garnish with warmed 'cheese' whiz, extra pepperoncinis, and pickled red peppers before serving.
Watch · 6:28
From Chef John
“Magic dust in the form of powdered ranch dressing mix.”
“You are after all the Robin Chapman of how to do this beef man.”
“Don't forget when you call this cheese make sure you use the air quotes.”