Chicago Style Italian Beef (Sandwich or Quesadilla)

Ingredients:
4lb beef round roast, boneless, cut into 4 (1lb) chunks
10 slices of provolone cheese
1 cup hot Chicago giardiniera
4 cups beef broth
6 pepperoncini peppers, sliced in half
1 hot long pepper, sliced in half
Salt and pepper
Season broth with 1 TBSP garlic powder, 1 TBSP onion powder,  2 TBSP Italian seasoning, 1 TBSP pepper, 1 TBSP salt

Rub meat generously with salt, pepper, Italian Seasoning. Marinate in ziplock bag overnight.
Next, add the broth, peppers and seasonings to the slow cooker. Add the meat and cook on low in slow cooker for 9 hours or high for 6 hours. Once cooked, it should shred with no effort using 2 forks.
Serve on hoagie roll, sliced and cut in half. Start with the shredded meat, giardiniera, extra juice and 1 slice of provolone cheese. Melt on microwave for 30 seconds. Enjoy.
Makes 5 long hoagie sandwiches

Sean's quote, "One of the best sandwiches I have ever had! That was a great surprise!"

Update: August 14, 2019
I tried another angle on this recipe today - and made a quesadilla out of it. I cooked the beef the same way. Once cooked, shred it and leave on warm in the slow cooker. I took about 3 ladles of the juice and reduced it in a pan for dipping juice later.  To assemble the quesadilla, spray the outside of the tortilla with cooking spray, lay on a griddle. Lay out 3 slices of provolone cheese. Then add some giardiniera, drained of it's juice. Then add the beef and top with another slice of provolone to help stick it all together.  Crisp up the tortilla about 3 minutes per side.  I pushed them down a bit while cooking to help them stick together. If you don't when you try to flip a lot of ingredients might fall out.  Let cool for 1 minute and then cut into triangles.  Serve with extra beef juice for dipping! 
LOVE this recipe.  The texture of the crisp tortilla and crunch giardiniera was perfect with soft meat and juicy juice!!

And by the way - we liked the Chicago Johnny's