1. Place beef and onion in a 3 1/2 quart or larger crock pot. 2. Mix reserved pepperoncini juice, garlic, dressing mix, oil and water in a small bowl until well blended. 3. Pour over beef. (If you have time, cover the crock and place in the fridge to let beef marinate the night before, turning occasionally.). 4. Cover and cook on low for 8 to 10 hours or on hi for 5 to 6 hours until beef is tender. 5. Transfer beef to a cutting board; let rest 15 minutes, then slice thinly. 6. Cut rolls lengthwise in half and brush cut sides with some cooking liquid. 7. Pour remaining liquid into a serving bowl. 8. Layer beef, onions, sliced pepperoncini, tomatoes, arugula and cheese on bottom half of rolls. 9. Cover with top. 10. Serve with reserved cooking liquid for dipping. ---------------------------------------------------------------------------
Nutrition
Ingredients
