Ree Drummond, also known as the Pioneer Woman, is a trusted name when it comes to hearty, flavorful beef recipes. Living and cooking on a ranch, she knows her way around beef, and her creations, like the Pioneer Woman pot roast and bacon-wrapped meatloaf, are beloved by meat enthusiasts. Intrigued by her reputation for delicious beef dishes, we decided to thoroughly test and review her popular Pioneer Woman drip beef recipe.
Unpacking Drip Beef: More Than Just a Sandwich
Drip beef might sound simple, but it’s an experience. It shares similarities with the classic French dip sandwich, but with a delightful twist. Instead of thinly sliced beef, Pioneer Woman’s drip beef features slow-cooked, incredibly tender, pulled beef. This cooking method is reminiscent of the melt-in-your-mouth texture found in Mississippi pot roast. Imagine succulent, shredded beef piled high on a buttered and toasted roll, accompanied by sweet sauteed onions and gooey melted provolone cheese. The final touch? Dunking this masterpiece into the flavorful drippings from the slow-cooked beef.
Each bite of a drip beef sandwich is an explosion of flavor, with juices dripping down your chin – a glorious mess that necessitates a stack of napkins. Trust us, it’s a delicious problem to have.
Recreating Pioneer Woman’s Slow-Cooker Drip Beef Sandwiches
Close-up of Pioneer Woman Beef Drip sandwich with visible beef, cheese, and onions
Image: A mouthwatering Pioneer Woman Beef Drip sandwich, showcasing the tender beef, melted provolone, and sauteed onions.
Ready to try this iconic recipe? Here’s what you’ll need and how to make it:
Ingredients:
- 1 (2-1/2 pound) beef chuck roast: The star of the show, choose a well-marbled chuck roast for maximum flavor and tenderness.
- 1 teaspoon fresh rosemary, minced: Adds a touch of aromatic freshness that complements the rich beef.
- 3/4 teaspoon kosher salt: Enhances the flavors of all ingredients.
- Black pepper, to taste: For seasoning and a hint of spice.
- 12 ounces pepperoncini, whole or sliced: These peppers provide a mild heat and tangy acidity that cuts through the richness of the beef.
- 1 cup beef broth: The base for the flavorful cooking liquid.
- 6 tablespoons salted butter, softened: Used for both sauteing onions and buttering the rolls, adding richness.
- 1 large onion, sliced: Caramelized onions contribute sweetness and depth of flavor.
- 6 soft hoagie rolls, split: The perfect vessel for holding all the delicious fillings.
- 12 slices provolone cheese: Melty and mild, provolone is the classic choice for drip beef sandwiches.
Step-by-Step Directions:
Step 1: Slow-Cook the Beef to Perfection
In a 6- to 8-quart slow cooker, place the beef chuck roast. Sprinkle with minced rosemary, 1/2 teaspoon kosher salt, and freshly cracked black pepper. Pour in the pepperoncini and their juice, followed by the beef broth. Cover the slow cooker and cook on Low heat for 7 to 8 hours. The beef is ready when it’s incredibly tender and easily shreds apart with a fork. This slow cooking process is key to achieving the signature tenderness of drip beef.
Step 2: Sauté Onions for Sweetness
While the beef is nearing completion, melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the sliced onions, the remaining 1/4 teaspoon of kosher salt, and black pepper to taste. Cook, stirring occasionally, for about 10 minutes, until the onions become tender and beautifully golden. For an even deeper flavor, consider slowly caramelizing the onions for an extended period. Caramelized onions will add an extra layer of sweetness and complexity to your drip beef sandwiches.
Step 3: Shred the Beef and Keep it Warm
Once the beef is cooked, carefully transfer it from the slow cooker to a large bowl. Using two forks, shred the beef into satisfying, pull-apart pieces. Return the shredded beef back to the slow cooker and cover to keep it warm and moist in the flavorful cooking juices until you’re ready to assemble the sandwiches.
Step 4: Toast the Hoagie Rolls for Texture
Preheat your oven broiler. Generously butter the insides of the split hoagie rolls with the remaining 4 tablespoons of softened butter. Place the buttered rolls on a baking sheet and broil until they are lightly golden and toasted. Keep a close eye on them as they broil quickly and can burn easily. Toasting the rolls adds a crucial textural contrast to the soft beef and prevents the sandwich from becoming soggy.
Step 5: Assemble Your Drip Beef Sandwiches
Now for the fun part – assembling the sandwiches! Pile a generous amount of the shredded drip beef onto the bottom half of each toasted hoagie roll. Drizzle generously with the flavorful cooking liquid from the slow cooker – this is where the “drip” magic happens! Top with a portion of the sautéed onions and, if desired, add a few pepperoncini from the slow cooker for an extra kick. Finish each sandwich with two slices of provolone cheese. Return the assembled sandwiches to the baking sheet and broil again just until the provolone cheese is perfectly melted and gooey, about 1 minute.
Step 6: Serve, Dip, and Enjoy the Drip!
Serve these Pioneer Woman drip beef sandwiches warm immediately. For a complete Pioneer Woman experience, consider serving them with Ree Drummond’s ranch chips. Don’t forget to provide small bowls of the extra cooking liquid alongside for dipping each delicious bite. Get ready to enjoy the ultimate comfort food experience! And if you’re looking to explore more of Ree Drummond’s comforting recipes, check out her other comfort food creations.
Our Verdict: Pioneer Woman Drip Beef is a Winner
Side view of Pioneer Woman Beef Drip sandwich showing layers of beef, cheese, onions, and roll
Image: A side shot of a Pioneer Woman Beef Drip sandwich, highlighting the layers of ingredients within the toasted hoagie roll.
These Pioneer Woman drip beef sandwiches truly live up to the hype. The beef is exceptionally tender, incredibly juicy, and bursting with savory flavor. The pepperoncini peppers introduce a subtle heat and welcome acidity that perfectly balances the richness of the beef. The sautéed onions contribute a delightful sweetness and textural contrast, while the melted provolone cheese acts as the perfect, cheesy finishing touch. Combine this incredible flavor profile with the recipe’s straightforward preparation in a slow cooker, and you have a meal that is destined to become a regular family favorite.
For the best drip beef sandwich experience, selecting the right rolls is key. Opt for high-quality hoagie rolls with a bit of heft and a slightly crusty exterior. Due to the generous amount of flavorful drippings, a sturdier roll is preferable to a super soft and fluffy one, which might become soggy and fall apart too quickly.
While these drip beef sandwiches are absolutely divine as they are, there are countless ways to customize and elevate their flavor even further. Consider adding sautéed mushrooms for an earthy note, roasted red peppers for sweetness, or spicy giardiniera for extra heat. A smear of homemade horseradish cream sauce or a flavorful aioli would also be fantastic additions to take these already easy and delicious drip beef sandwiches to a whole new level of gourmet.
