Sweet and Sour Pepper Beef Sandwiches

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Some weeks are busier than others.  My day job is pretty demanding and some weeks, like this one, I’ve clock  40 hours by mid week.  When I’ve had a busy day in the office the last thing I want to do when I get home from work, often after 8 PM, is cook dinner or do dishes.  When I’m able to plan ahead, I rely on dinners that I can make in advance and reheat during the week.   This recipe is one of my favorites because the beef actually tastes better re-heated.  The flavors from the peppers and mustard seeds really shine thought after 24 hour.   The au jus is zesty but not over powering.  Personally, I love adding smoked cheese to the top for an extra punch of flavor.  My recommendation is smoked mozzarella. 

It’s a savory sweet tangy zest smokey hella delicious sandwich if you ask me. 

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Sweet n Sour Pepper Beef Sandwiches

Prep Time 10 minutes

Cook Time 4 hours

Servings 8 sandwiches

Ingredients

• 8 hamburger buns
• 8 slices cheese - preferable smoked mozzarella or provolone
• 1 tablespoon olive oil
• 2 teaspoon salt
• 2 teaspoon pepper
• 2 teaspoon garlic powder
• 1 2-3 pound pot roast for a leaner cut use a London broil
• 1 jar peppers preferably banana or mixed peppers (if you like spice use hot peppers, I use my recipe for hot peppers)
• 1 tablespoon mustard seeds
• 1 onion sliced thin
• 1/3 cup sugar

Instructions

1. Season beef roast with salt, pepper and garlic.
2. In a dutch oven or heavy pan, heat oil. Brown roast on both sides cooking 3-4 minutes or until a brown crust forms.
3. Mix in onions, peppers with juice, mustard seeds and sugar.
4. Cook on low heat for 3-4 hour, or until beef is tender.(you can also use a crock pot. Cook on low 6-8 hours)
5. Remove meat from pot, and shred meat with a fork. Put meat back and sir in with au jus.
6. With a slotted spoon, place beef on the bottom of a bun. Top with cheese. Place sandwich under broiler and melt cheese.
7. Add 1-2 Tablespoon of au jus to the other half of bun, top sandwich and enjoy.

Recipe Notes

Make sure the peppers you choose are made in brine and the ingredients list vinegar. If you use peppers packed in water, drain peppers and add 1/2 cup of vinegar to the recipe.