Drip Beef Recipe: We Made The Pioneer Woman's Best Sandwich (2024)

Ree Drummond, also known as The Pioneer Woman, creates easy recipes that are hearty and comforting, and her drip beef recipe is definitely both of these things. In her book, Frontier Follies, she says “it’s the best sandwich she made during quarantine” to feed a house full of her hungry husband and kids. So, of course, we had to make it!

The beef slowly cooks on the stove with pepperoncini peppers until it falls apart with a fork. She uses the meat to make melt-in-your-mouth sandwiches topped with caramelized onions and dipped in the cooking juices. This easy recipe is sure to be one of your family’s favorite meals!

Ree Drummond recently shared all of the steps for her Italian drip beef recipe on her Instagram stories and a post. She shared that with the kids at home, this is an easy recipe using pantry ingredients to keep hungry teens satisfied. While making the drip beef, she wrote that her “children are brawling over poker. Such a special time of togetherness!”

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The Pioneer Woman also has this version you can do in a slow cooker, but the drip beef recipe below is quicker and has more flavor because you sear the meat first. The best pot to use for this recipe is a dutch oven like this one, but any large pot with a lid will work. Keep scrolling to see the drip beef recipe details!

If you love The Pioneer Woman’s cooking show and recipes, you are in for a treat! She wrote another cookbook during quarantine of super easy recipes, in stores and Amazon on October 19th, 2021. You can pre-order a copy of The Pioneer Woman Cooks: Super Easy! 120 Shortcut Recipes for Dinners, Desserts and More on Amazon here. The upcoming cookbook promises easy and satisfying recipes, just like the drip beef recipe below.

Drip Beef Recipe Ingredients

• 1 whole beef chuck roast (3-4 lbs.)
• 2 tablespoons vegetable oil
• ¼ cup (½ stick) butter, divided (plus more for toasting rolls)
• 12 oz jar Pepperoncini with the juices
• 2 beef bouillon cubes and 3 cups hot water (or beef broth instead of bouillon and water)
• 1 large onion, sliced
• Rosemary and thyme sprigs
• Kosher salt
• Black pepper
• Deli rolls – we used pretzel rolls because they are delicious!
• Provolone cheese (optional)

Drip Beef Recipe Steps

In a large pot or dutch oven, add the oil and 2 tablespoons butter over medium-high heat. Generously cover the chuck roast with salt and pepper on all sides. Add the roast to the pot and sear it for 4 minutes on each side to lock in the juices. This is an important step – don’t skip it!

Turn the heat down to medium and pour in the 3 cups of hot water. Add the 2 beef bouillon cubes. If using broth, add 3 cups of beef broth instead of the water and bouillon cubes. Add a whole 12 oz jar (or half of 24 oz jar) of pepperoncini with the juice. Place in the rosemary and thyme sprigs around the roast. On her website, she says to mince the rosemary, but on Instagram, she states you can add the herbs in any form. We’re all for easier prep, so just throw them in on the stem since they will cook down, and keeping them whole won’t affect the flavor. You can easily remove the stems after cooking.

Place the lid to cover the pot and turn the heat to low. Simmer for 4-5 hours. Check to see if it’s done around 4 hours with a fork. If it easily pulls apart with the fork and shreds, it’s done. If not, cook it longer.

To make the onions, add 2 tbsp butter to a pan over medium-low heat and let melt. Slice the onion and add it to the pan. Let cook on medium-low for at least 20 minutes, but longer if possible (40-50 minutes). You can leave them alone or stir as often as you’d like, until cooked and caramelized. Then turn off the heat and let them sit until the beef is ready.

Once the beef is cooked, remove it from the pot and place it on a cutting board or large bowl. Shred the beef using two forks. It should easily fall apart. In the pot, remove any stems from the herbs. Place the shredded beef back in the pot with the peppers and juices to stay warm.

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Butter and toast your rolls (we used pretzel rolls) in the broiler or toaster oven. Place some beef and peppers on the bottom of the roll, and top with cheese if using. Melt cheese in the broiler for 3-4 minutes, then remove. Top the sandwich with the caramelized onions and the other half of the roll. In a small bowl, spoon in some of the juices from the pot and dip your sandwich in them. Yum!

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