Ingredients

1 lb beef stew meat
1 onion, sliced
7 pepperoncini peppers, de-stemmed, reserve 2 cups pepperoncini juice from jar
2 teaspoons beef stock or 2 beef bouillon cube
1/2 teaspoon garlic salt
1/2 teaspoon pepper
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon oregano
1 tablespoon dried parsley
1 tablespoon dried onions
1 tablespoon paprika
1/3 cup parmesan cheese
1 tablespoon celery seed
4 ounces Monterey jack cheese, sliced
8 slices sourdough bread
1 garlic clove
2 tablespoons butter
2 tablespoons mayonnaise

Directions

Put the beef in the crock pot and sprinkle with garlic salt and pepper.Add the remaining ingredients (including pepperoncini juice) EXCEPT the last five, stir, and cook on high for three hours.Coarsely shred beef with a fork and cook an additional hour.While beef is finishing up, toast bread.Cut garlic clove in half and rub on 4 slices of bread and then spread butter on them.Spread mayonnaise on the remaining 4 slices, top with cheese.Broil all the slices of bread until cheese is melted.Spoon meat and peppers with juices on to garlic-buttered bread slices. Top with cheese-mayo bread slices.

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