Italian Beef

Pat beef dry and season with salt and pepper then brown on all sides and remove from pan. Drain any excess fat. Combine the onion soup mix with 1 cup water and add to pan scraping up any brown bits (pour into the crockpot if using separate pan to brown meat). Add 2/3 of the banana peppers to the crockpot along with 1/2 cup of the peppers liquid. Wisk in the tomato paste and add the beef. Cook 6 hours on low. When finished, carefully remove beef to a mixing bowl. Strain the juice into a sauce pan and discard cooked peppers. Heat to a simmer. Mix cornstarch with a tablespoon of water and wisk into the juice (you want it to have some body, but not thick like gravy). Rough chop the remaining 1/3 jarred peppers. Shred the beef in the bowl and mix in the peppers and juice. Serve on rolls as a sandwich or have over egg noodles.