Hot & Spicy Italian Drip Beef

I have made a couple of PW's drip beefs but I think this is my favorite. We loved the hint of spicy from the peppers. Since she said you could use what ever peppers you want I decided to use some of my sisters canned jalapernos in place of the suggested cherry peppers I also used the suggested Pepproncini peppers but I also omitted the pimentos since son doesn't care for sweet peppers in anything. I did only do a half recipe which she said it easily halved and I agree. She suggests provolone or mozzarella for the subs so I got mozzarella. I did toast by subs as she suggested. I cooked the meat in the oven for 4 hours on Sunday while I was making supper and doing other things. Then when I got home from work I warmed it up and toasted our subs.