Recipe of the Week: Crockpot Philly Cheesesteaks
March 6, 2016
- 1-2 sweet onions, thinly slice (I used 1)
- 2 teaspoons brown sugar
- 1 tablespoon worchestire sauce
- 2 tablespoons butter
- 2 pounds round sirloin steak or skirt steak, thinly sliced
- 1 teaspoon garlic power
- salt + pepper
- 8 ounces button mushrooms, sliced
- 2 poblano peppers or green bell peppers, sliced
- 1 tablespoon low sodium soy sauce
- 2 1/2 – 3 cups beef broth
- 1/3 cup fresh cilantro or parsley
- 4-6 hoagie rolls
- chipotle tahini mayo or regular mayo (optional)
- 6 slices provolone cheese
- In the bowl of a crockpot, toss together the onions, brown sugar and worchestire sauce. Add the butter and steak. Sprinkle the steak with garlic powder and then generously sprinkle with salt and pepper. Nest add the mushrooms and bell peppers and then pour in 2 1/2 cups of beef broth + the soy sauce. Cover and cook on low for 6-8 hour or on high for 5-6 hours, stirring once or twice throughout cooking if possible. If the liquid get too low (if the steak is not mostly submerged in beef broth), add the remaining 1/2 cup of beef broth.
- Once the steak is finished cooking, stir in the cilantro. Taste and adjust salt + pepper to your liking.
- Preheat the oven to 400 degrees F. Spread a littl may on each hoagie (if using) and then stuff equal amounts of the steak mixture into each hoagie roll and then generously top with provolone cheese. Wrap each hoagie in foil and place in the oven for 5-10 minutes or until the cheese has melted. Serve warm with jalapeños + french fries if desired.