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
- Slice one onion in 1/2 inch slices and place in the bottom of the slow cooker.
- 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.
- 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
- Preheat oven to 400F.
- 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.
- 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.
- 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.