WELCOME

Welcome to this slow cooker/crockpot blog. I believe slow cookers are the best thing to happen to modern day cooks. I used mine often when I worked outside the home and continue to do so even in retirement. It is so nice to put food on and forget about it. Slow cookers also allow us to cook many things we would normally have to use the oven for; what a relief in hot Texas weather! Some of these recipes are mine, many are ones I have collected over the years.

Monday, April 15, 2013

CHEESE STEAK SANDWICHES

2 lbs beef tri-tip steak
1 cup beef broth
1 tbsp red wine vinegar
1 tbsp Worcestershire sauce
2 tsp olive or canola oil
1 large onion, sliced
1 large green bell pepper, sliced
8 oz sliced fresh mushrooms
12 slices white American or Provolone cheese
6 French (or Italian) sandwich rolls, split

Place the steak in the slow cooker or crockpot; pour the broth, vinegar, and Worcestershire sauce over the steak.  Cook on low 3 to 4 hours for medium (adjust time for rare or well done).

Remove steak from the broth; set aside.  Reserve the broth.

Preheat oven to 350 degrees.

Heat the oil in a large skillet over medium-high heat.  Add mushrooms and cook until they begin to soften; add the onion and bell pepper.  Cook vegetables, stirring, until veggies are soft, approximately 5 minutes.

Slice the steak very thin.  Divide the beef between the 6 rolls.  Divide the vegetable mixture over the steak.  Add 2 slices of cheese to each sandwich.  Wrap sandwiches in foil.

Place foil wrapped sandwiches in the preheated oven until the cheese is melted.  This should take about 10 minutes.  Serve the sandwiches hot and with the reserved beef broth, if desired.

Yield: 6 sandwiches










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