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Slow Cooker Philly Cheesesteak

Some kind of magic occurs when you bring all of these wonderful flavors together! When combined, and with a little time, they make the most tender and juicy Slow Cooker Philly Cheesesteak Sandwiches you will ever have!
Ingredients
  • 2-3 lb roast (I used a bottom round)
  • 2 cups beef broth (I used low sodium)
  • 2 onions
  • 2 bell peppers (I used 1 red 1 green)
  • 1 Tablespoon Italian seasoning
  • 1 Teaspoon granulated garlic
  • Salt and fresh cracked pepper
  • Package of French rolls or hoagie rolls
  • Package of Provolone Cheese
  • 4 tablespoons butter for toasting buns
Instructions
  1. Slice one onion in 1/2 inch slices and place in the bottom of the slow cooker.
  2. Pour broth over the onions, sprinkle half seasonings in the broth and stir. Season roast with the rest of Italian seasoning, garlic, salt and pepper.
  3. Cook on low for 5-6 hours or until meat is tender. Remove and let cool a bit and slice thin and cut into bite size pieces
  4. Preheat oven to 400F.
  5. Using a large skillet, slice bell peppers and remaining onion and cook on medium with a little butter or olive oil until just tender and onion is translucent, set aside.
  6. In the same skillet add a tablespoon of butter at a time to toast open rolls for a couple minutes until slightly crusty, set aside.
  7. Using a sheet pan covered with foil or parchment paper (and sprayed with non-stick spray) stack meat, and cheese in bun size stacks just till cheese is melted about 5 minutes. Arrange meat and cheese  on toasted buns, and top with peppers and onions using tongs.

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