We Made the Pioneer Woman’s Drip Beef Sandwiches, and We’re Going to Need More Napkins

When it comes to stellar beef recipes, we trust Ree Drummond. She lives on a ranch, after all! And from her Pioneer Woman pot roast to her bacon-wrapped meat loaf, she creates recipes that meat lovers devour. That’s why we knew we had to put her Pioneer Woman drip beef recipe to the test.

What Is ‘Drip Beef’?

Drip beef is similar to a French dip sandwich. But rather than thinly sliced beef, the meat is slow-cooked and pulled. The tender beef (which reminds us of Mississippi pot roast) is piled high on a buttered, toasted roll with sauteed onions and melty provolone cheese and then dunked into the drippings left over from the cooked beef.

With every bite, the juices will drip down your chin and leave you scanning the room for extra napkins (which, in our humble opinion, is a great problem to have).

The Pioneer Woman’s Slow-Cooker Drip Beef Sandwiches

Lauren Habermehl for Taste of Home, Getty images

Ingredients

• 1 2-1/2-pound beef chuck roast
• 1 teaspoon fresh rosemary, minced
• 3/4 teaspoon kosher salt
• Black pepper, to taste
• 12 ounces pepperoncini, whole or sliced
• 1 cup beef broth
• 6 tablespoons salted butter, softened
• 1 large onion, sliced
• 6 soft hoagie rolls, split
• 12 slices provolone cheese

Directions

Step 1: Slow-cook the beef

To a 6- to 8-quart slow cooker, add the beef, rosemary, 1/2 teaspoon of salt and a few good pinches of black pepper. Pour in the pepperoncini with their juices, along with the beef broth. Cover and cook on Low for 7 to 8 hours, or until the meat is very tender and easily shreds with a fork.

Step 2: Saute the onions

Where the beef is nearly done, warm 2 tablespoons of butter in a large skillet over medium-high heat. Add the sliced onions, remaining salt, and black pepper, to taste. Cook, stirring occasionally, until the onions are tender and golden; about 10 minutes. (If you have extra time, you could also slowly caramelize the onions, too.)

Step 3: Shred the beef

Transfer the cooked beef to a large bowl and shred using two forks. Return it to the slow cooker and cover to keep warm.

Step 4: Toast the rolls

Preheat your oven’s broiler. Butter the insides of the rolls generously with the remaining 4 tablespoons butter. Transfer to a baking sheet and broil until golden. Common broiler mistake: Don’t walk away; they will toast quickly!

Step 5: Assemble each sandwich

Pile the meat high on each toasted bun and drizzle with some of the cooking liquid. Top with the sauteed onions (and a few pepperoncini from the slow cooker, if desired). Finish with two slices of provolone cheese, and then return the sandwiches to the broiler and toast until the cheese melts; about 1 minute.

Step 6: Dip and drip

Serve sandwiches warm with a side like Ree Drummond’s ranch chips and a small bowl of extra cooking liquid for dipping. Enjoy! Let’s take a look at Pioneer Woman’s comfort foods.

Here’s What We Thought

Lauren Habermehl for Taste of Home

These Pioneer Woman drip beef sandwiches are a thing of true beauty. The beef is tender, juicy, and flavorful, the pepperoncini add a little heat and acidity, the onions add texture and flavor complexity, and the melted cheese is the (figurative) cherry on top. Combined with the ultra-simple prep, we can see this recipe becoming an instant family favorite.

For the best drip beef sandwiches, select high-quality rolls with a little heft. Due to all the juicy drippings, a slightly crusty roll is best as opposed to something super soft and fluffy, which may get soggy and fall apart after just a few bites.

While the sandwiches are truly divine as-is, we can also think of countless ways to enhance their flavor. Sauteed mushrooms, roasted red peppers, spicy giardiniera or a smear of homemade horseradish cream sauce or aioli would be excellent ways to take these easy drip beef sandwiches to the next level.