Place the beef in the bottom of a 6 quart slow cooker. Pour the Italian dressing over the top.
On top of the meat, pour half the jar of peppers and half the juice from the jar, reserving the rest of the peppers.
Cover and cook on LOW for 6 hours or HIGH for 4 hours.
An hour before the set cook time is up, when the meat is tender, use a ladle to remove most of the juice from the slow cooker and shred the meat right in the slow cooker.
Pour in the parmesan cheese and stir. Replace the lid and let the flavors come together for an additional 30-60 minutes.
When ready to serve, pile shredded beef on a bun and top with provolone cheese and reserved peppers.