Slow Cooked Italian Style Sirloin with Yellow Peppers

Days at the beach. The tic-tic-tic of sprinklers. Summer camp. Swimming lessons. Hot dog roasts. Water skiing. Weekend camping trips. Lightening bugs. Day trips. Thunderstorms. Rainy afternoons. Too-hot-to-go-outside afternoons. 4th of July parades. Fireworks. Bar b ques. Sleepovers. Hectic days. Lazy days. Our-house-is-packed-with-friends days.

It’s all coming.

It’s just around the corner.

(Eeeee! 🙂 )

Summer is almost here.

My little-cooking-self is doing a childish, bouncy, mini-clap (with required squeal) that I now have the recipe for this easier-than-ever slow cooked beef.

My heart-friend M.K. brought this to our family when the Babes was born.

We devoured it like wild animals.

And then we started craving it like wild animals.

I swear my husband had dreams about it.

And oh, Mama! When I figured out how easy it is???

“Holy Hannah!”. . . as my little sis would say.

This is a dream dish.

No pre-cooking required.

Meat, water, seasonings into the slow cooker in the morning.

Off to the beach, the pool, Grandma’s house, the living room for a ridiculously long movie marathon (*sigh*. . . oh how I sometimes dream of you, Elusive Movie Marathon. . . . ).

Return home to fork-tender beef.

Shred it quick, and dump in a jar of zingy banana peppers before you shower the kids and scramble them into jammies.

Let it heat back up while you throw in a load of beach towels.

Cue tonight’s cinema showing, (I will get you somehow, movie marathon!) slice the rolls. Pull out the veggie sticks and lay down the picnic blanket, and. . . dish.

It’s done.

Mouth watering supper in minutes.

It’s not your typical summer-time cooking, but keep it in the back of your mind – it really should be.

Because it’s close to effortless – which, in my book, is perfect summer-time  cooking.


Slow Cooked Italian-Style Sirloin With Yellow Peppers


4 pounds sirloin tip roast, cut in half (I couldn’t find “sirloin tip roast specifically last time, so I used 2 thick cut sirloin steaks that together equaled 4 pounds. It was more expensive – but man, oh MAN!! Dee-lish!)
2 envelopes dry Italian salad dressing mix
2 cups water
1 (16 ounce) Jar of yellow pepper rings, juice included.


Place meat in slow cooker. In a bowl or large measuring cup, combine water and Italian dressing mix. Pour over meat. Cook on low for 8 hours. After 8 hours, remove meat from slow cooker and shred it with a fork. Add shredded meat back to slow cooker, add the jar of yellow peppers – juice and all – to the meat, cover, and reheat for a few minutes. Serve over toasted rolls with a little side of “Au Jus”. 

Source: My sweet friend M.K., who thinks she got it from Taste of Home.

10 thoughts on “Slow Cooked Italian Style Sirloin with Yellow Peppers

  1. This looks ridiculously yummy and impressive. I might have to pull this out at the in-laws next time I go to visit. Holy Hannah! 😉

  2. Holy Hannah, is right! 😉
    It’s sooooooo easy. Plenty of time to bake a fancy dessert while you’re waiting for this!!

  3. I seriously want to get the stuff for this now… but that would mean I would have to cook it tomorrow – on Mother’s Day – and that is not going to happen (my gift every year is NO cooking or laundry on Mother’s Day)… guess I’ll just have to leave it for sometime later this week!

    • I know! I might have to make it today too. I pretty much craved it the whole time I was putting together the post! Thanks for the freakin’ awesome recipe!!

  4. Oooooh…. Is this the Chicago thing? Italian beef, as they call it? My coworker from Chicago brought over a giant crockpot of it to educate us West coast folks (in the most delicious way possible). My office is right across from the breakroom, so I “had” to smell it cooking all day long… It was sort of torturous, but worth the wait!

    • Is it from Chicago? I don’t know. I just know it’s awesome. And yes – it does pretty much torture you with delicious scents all day long!!

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