Slow cooker cooking is not just for the wintertime. And with our limited cooking abilities during the kitchen renovation I am fully embracing the slow cooker in the summer.
We made these Philly Cheese steak sandwiches last week. The prep, cooking and clean up was a breeze. It was one of those throw it all in and leave it recipes. It was stress free and if I had more of these meals I wouldn't mind not having functioning kitchen for a couple more weeks. Just joking. No one would ever say that or if they did they would be considered crazy in my book. Regardless, I can see this recipe in our life even after we have a full kitchen access.
We each had one heaping sandwich and had enough for another as leftovers. We liked to add the extra juice and let it soak into the rolls. Yum, yum. Probably not the most nutritious meal but it sure was good.
Slow Cooker Philly Cheesesteaks
Prep Time: 10 minutes
Cook Time: 4-7 hours
Keywords: slow-cooker sandwich steak
Ingredients (serves 4)
- 1.5 lbs round steak, thinly sliced
- ½ tsp pepper
- ½ tsp garlic powder
- 1 onion, sliced
- 1 bell pepper, sliced
- 32 oz low-sodium beef broth
- 4 French rolls
- 12 slices of Provolone
Rub the steak slices with pepper and garlic powder. Place in the slow cooker.
Add onion, bell pepper and beef broth. Stir to mix.
Cook on low for 5-7 hours or until meat is tender.
When the meat is done, toast open rolls for several minutes until slightly crusty.
Lay a piece of cheese on both sides of the roll.
Use tongs to remove meat, onions and bell pepper from slow cooker and pile on top of rolls.
Return to the oven to melt cheese. This will only take a few moments. Serve immediately.
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