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Place your meat in the bottom of the slow cooker.
Pour over the Italian dressing.
On top of the meat, place half the jar of peppers and half the juice from the jar. Reserve the rest of the peppers for serving.
Cover with a lid and cook on low for 6 hours or high for 4 hours.
When the meat is tender, remove most of the juice from the slow cooker and shred your meat right in the slow cooker.
Add the parmesan cheese and stir.
Assemble the sandwiches. Place provolone cheese on the buns, then the meat and the reserved peppers.