Not much beats this beefy, melty cheesy sandwich because 1) it takes about a minute to prepare and 2) it's really that delicious.
In a pressure cooker or slow cooker add a 3-4 lb chunk of pot roast beef, one 14.5 oz can of beef broth and about 12 oz of pepperoncini peppers and their juice. (Measurements are not so important in this simple recipe)
Shred beef and return to pot. Put some shredded beef on the bottom of a toasted garlic roll, top with 2 slices of provolone cheese, and broil till cheese melts. Serve with a ramekin filled with some of the broth/peppers for dipping.
It's as easy as that. Enjoy!
P.S. We included links above to our favorite cookers on Amazon.