Slow Cooker Philly Cheese Steak Sandwiches

• servings: 10 servings
• active time: 15 minutes
• total time: 8 hours 15 minutes

Ingredients

4-5 pounds chuck roast

2 tablespoons canola oil

1 teaspoon Kosher salt

1 teaspoon coarse ground black pepper

1 cup beef broth

1 can condensed French onion soup (,, 10.5 oz)

1 tablespoon Worcestershire sauce

1/2 cup beer (,I like Strand Brewing Company - any dark beer will work though)

1 yellow onion (, sliced into 1/4-inch slices)

8 ounces crimini mushrooms (, sliced)

1 green bell pepper (, sliced into 1/4-inch slices)

10 hoagie rolls

4 tablespoons butter

Provolone Cheese

Directions

Season the chuck roast with the Kosher salt and pepper (if you are sensitive to sodium, adjust to your taste or you can even leave the salt out altogether since you’re adding broth and soup).

Heat your pan (or if you can brown in your slow cooker, do it in that insert) to medium high.

Sear

Add the canola oil and when it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side.

Add

In your slow cooker add the beef, the beef broth, the french onion soup, Worcestershire sauce, and the beer. Enjoy drinking the second half of that beer!

Cook on low for 8 hours.

Add in the onion, mushrooms, and bell pepper in the last hour of cooking.

Toast

To serve, toast your hoagie rolls with a bit of butter spread onto the cut sides.

Slice

With a very sharp knife cut your beef against the grain.

Assemble

Add your cheese of choice, some of the meat and top with the cooked veggies.

Note

I like to have a bit of the liquid (with the fat skimmed off on the side,) but it is totally optional.

Nutrition

• Calories: 585 kcal
• Total Fat: 30 g
• Saturated Fat: 12 g
• Unsaturated Fat: 17 g
• Trans Fat: 1 g
• Cholesterol: 137 mg
• Sodium: 823 mg
• Total Carbohydrate: 36 g
• Dietary Fiber: 2 g
• Total Sugars: 6 g
• Protein: 41 g