Thursday, June 13, 2013

Slow-Cooker Cheesesteak Sandwiches

This recipe would make an awesome dish to serve for Father's Day!! 

We don't eat a lot of bread...therefore, we don't eat many sandwiches. 

And most often, we eat a low-carb whole wheat bread, but we thought this special recipe was extra good.. and a little bit of that may be because we got to eat this luscious meat on a hoagie roll. *-*

This was definitely a SPLURGE!!
And a very hearty sandwich. 

Hubby raved about this dish both times he ate it.  I think my only complaint is that it only made about 3 sandwiches...next time I will double the recipe. 

(I did make it again two days after the first time we tried it!  IT'S.THAT.GOOD!!) 

IT IS SOOO DELICIOUS!
The meat is tender and the onions and peppers give it great flavor. 

I adapted it slightly after seeing this recipe from Kristy at Mommy Hates Cooking.
It was pretty much perfect already. 

Choose to use whatever kind of cheese your family prefers.  We like cojack the most and we thought it was the perfect topping to this wonderful combo of flavors.  You could also add sour cream if you'd like. 

SOOO easy!  If you have to leave early in the morning, slice the meat and chop the veggies the night before.  Throw it together quickly before you go out the door and be ready to eat when you walk back in. 


SLOW-COOKER CHEESESTEAK SANDWICHES 

1 lb. round or sirloin steak, thinly sliced
1/2 vidalia onion, diced
1/2 red or yellow pepper, diced
1/2 to 1 tsp. garlic powder
1 (7 ozs) can mushrooms, stems and pieces, drained, optional
2 garlic cloves, minced
1 Tb. worchestershire sauce 
(or soy sauce)
1 beef bouillon cube, crushed
1 Tb. butter
enough water to cover meat
about 1# cojack cheese, grated
hoagie buns

Spray 3 - 4 qt. crockpot with nonstick cooking spray.

In bottom of crockpot, place steak slices, onion, pepper, garlic powder, garlic, worchestershire, boullion cube, and butter, adding enough water to
barely cover meat. 

Cover and cook on low for 6 - 8 hours. When ready to serve, using a slotted spoon, place meat mixture on bun; top with cheese. Serve immediately.


Yield: about 3 sandwiches