*This Southwestern Slow Cooker Barbecued Beef Hoagie is one of the tastiest sandwiches that I’ve ever had the pleasure of inhaling! Loaded with goodies, this sandwich includes thinly sliced tomatoes and red onion, 3 kinds of peppers, bacon, a garlic dill pickle spear, and is smothered with creamy, pepper-jack cheese! It’s an incredible sandwich that you won’t be able to put down until the very last bite!
Awhile back, I made some wonderful, slow cooker, pulled beef for a Beef Rouladen Hoagie sandwich, and since the roast was a 5-pound monster, I had plenty of beef to play with! So this is the second dish that I made from it, another sandwich, and MAN was it ever good!!!!
It’s super simple and quick to make, too, so even if you have just a few minutes for lunch, you can easily whip this right up! It makes the perfect summertime weeknight meal for the whole family, and any event you might have coming up, too!
Just fill a bowl with as much of the pulled beef that you would like per sandwich….
…..and stir in your favorite barbecue sauce. As much or little as you’d like! I chose Sweet Baby Ray’s Original because not only does it have a nice balance of sweet to spicy, but it’s a thick barbecue sauce and won’t make your sandwich soggy. So do keep consistency in mind, unless you like soggy, wet bottoms…then I can’t help you with that. Ha!
Pop it into the microwave (if it’s leftover and chilled, and not freshly made), and heat it through using medium power, and stirring gently now and then to heat evenly.
While you’re rewarming the beef, spread the insides of your hoagie rolls with some Minerva Dairy Smoked Butter and broil until toasted. Then place very thinly sliced tomato halves onto the inside top side.
Then pile on that to die for beef!
Add some already made sautéed peppers, (I used smoked butter, homegrown, sweet red cubanelle peppers, and jalapeños), then pile on some cheese!
I shredded some nice pepper jack and it went beautifully on this!
(*I used Cabot, because it has quite a nice kick of heat and it melts beautifully.)
But if it’s too hot for sensitive pallets, or it just isn’t your thing, try some of Cabot’s new Snack Cheeses! The cheese is already cut, so you can just lay however many pieces you’d like right on top!
And, of course, nibble on a piece or two for yourself! Those who do the work get the perks, right?
Run your sandwich back under the broiler to melt the cheese…..
….then pile on the rest of the goodies!!
You can add whatever floats your boat, but I added peperoncini peppers, red onion, a garlic dill pickle spear, and crisp-cooked and peppered bacon pieces.
And it was truly to die for!!!
Like…killer good street food, best of the best food truck food, good!!!
A sandwich that I’d wait in LINE for!
(And thankfully, I don’t own a food truck myself, or I’d end up weighing 200 pounds! Ha!!)
And if you’d like to quicken this up even more and add a little extra heat, you don’t have to sauté any peppers if you don’t want to. Pickled jalapeños would go wonderfully on this, too.
So, if making these for a crowd, I’d just set out a bunch of condiments, for people to choose from.
And an easy way to get them started, is to fill a whole tray of toasted rolls piled with warmed beef, topped with shredded cheese (or snack slices), and run the whole lot under the broiler.
Then people can grab one and add whatever toppings they’d like.
No matter how you go about it, these Southwestern Slow Cooker Barbecued Beef Hoagies will definitely be a smash hit! So pick yourself up a nice chuck roast, and be prepared for lots of yummy sounds! Because you’re really going to LOVE these! Hope you all enjoy!
*I used some of the beef from my Slow Cooker Beef Rouladen Hoagies for this recipe.
- My Slow Cooked Beef (*see note), 1 - 2 cups depending on size of roll and how much you want
- your favorite barbecue sauce to taste
- 2 Tbl. Minerva Dairy Maple Wood Smoked Butter
- julienned and/or chopped peppers (I used 1 small red cubanelle and 1 jalapeño)
- thin slices of tomato
- pepper jack cheese, shredded or pieces, as much as you like
- thinly sliced red onion, to taste
- 1 thick-cut lean strip bacon, snipped, peppered, and cooked crisp
- peperoncini peppers and/or a garlic dill pickle spear
- 1 - 2 more Tbl. Smoked Butter
- 1 large hoagie roll
- In small frying pan, melt 2 Tbl. smoked butter over medium heat, add peppers, and sauté until crisp-tender. Set aside.
- In small or medium bowl, add slow cooked beef and coat with your favorite barbecue sauce to taste. Heat through in microwave, stirring as needed.
- Butter insides of hoagie rolls, and broil until toasted.
- Pile toasted bottom roll with beef, tuck half slices of thin tomatoes along one side, top with pile of peppers, then shredded cheese. Broil until cheese has melted. Place a pickle spear (and/or a few peperoncini peppers along other side). Sprinkle with red onion and crispy bacon pieces. Enjoy!