Pepperoncini Beef Sanwiches With Tzatziki Sauce

Yesterday I decided to search for some new recipes to try. This one looked simple and had lots of good reviews, so I decided to give it a try. It was so good. It is more of a Greek type sandwich so I made some homemade tzatziki sauce to go with it. It went together really well. I loaded the meat on some hoagie rolls with some provolone cheese, wrapped them in foil, stuck them in the oven for about 10 minutes (at 180 degrees), then served them with the sauce. You can add the peppers to the sandwich if you want even more of a kick, but the meat already has a ton of flavor. The longer you can cook the meat, the better. 8 hours is ideal. We fed 6 adults with this recipe and everyone loved them. The hubby gave this a solid "10" rating.

Ingredients

1 (3 pound) beef chuck roast
4 cloves garlic, sliced
1 (16 ounce) jar pepperoncini
Directions

Make small cuts in roast, and insert garlic slices in cuts. Place roast in the slow cooker, and pour the entire contents of the jar of pepperoncini, including liquid, over meat.
Cover, and cook on Low for 6 to 8 hours.



I love tzatziki sauce. I think I have not explored enough Greek food in my time and would love to make more bc what I have had, I have loved. I am particularly fond of a good gyro, and there is something about this sauce that makes it perfect. I paired it with the pepperoncini beef sandwich. The freshness of this sauce really helped to cut through the spiciness and acidity of the beef. (Although, it really wasn't that spicy.)

Ingredients

1 (16 ounce) container plain low-fat yogurt
1 cucumber peeled and chopped
3 clove garlic, pressed
2 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
2 teaspoons grated lemon zest
3 tablespoons chopped fresh dill
1 tablespoon salt
1 tablespoon fresh ground black pepper
Directions

Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add lemon zest, dill, salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly, and refrigerate 8 hours before serving.