Spicy Italian Beef Open Face Sandwich

1. 1

   1. Trim fat from beef and discard. Cut beef to fit in 4.5 quart slow cooker, if necessary.

2. 2

   2. Use about 10 pepperoncini, pull off stems, discard. ADD pepperoncini, broth, beer, onion and herb blend to slow cooker, do not stir. Cover cook on LOW 8 to 10 hours.

3. 3

   3. Remove beef from cooker, shed with 2 forks. Return shredded beef to cooking liquid mix well.

4. 4

   4. Slice bread to desired thickness. Butter one side and toast butter side down in heavy pan on medium heat until crisp.

5. 5

   5. Preheat broiler. Place toast soft side up on oven proof plate. Top with beef, sauce, pepperoncini and cheese slices. Broil until cheese melts. Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.