Crock Pot Italian Beef Philly Cheese Steak Garlic Bread Sandwich Food

SLOW COOKER PHILLY CHEESESTEAKS

Steps:

• Thinly slice beef into long, thin strips and place in the slow cooker.
• Add garlic powder, onion powder, black pepper, and salt. Toss to coat the beef with the seasonings.
• Add bell pepper, onion, and beef broth, and stir to combine.
• Cover and cook on low for 6-8 hours, until beef and vegetables are tender. For a party, switch to the warm setting after filling is cooked.
• For toasted buns and melted cheese, preheat the broiler in your oven on low. A toaster oven could also be used for this step.
• Slice the rolls with a serrated knife and place them open-faced on a baking sheet under the broiler until lightly toasted, approximately 2-3 minutes. You can toast with the cheese on the buns if you like, or wait until after you fill with the beef mixture and place back under the broiler until cheese is melted, about 3-4 minutes. Serve warm.

CROCK POT ITALIAN BEEF PHILLY CHEESE STEAK GARLIC BREAD SANDWICH

Steps:

• Put the beef in the crock pot and sprinkle with garlic salt and pepper.
• Add the remaining ingredients (including pepperoncini juice) EXCEPT the last five, stir, and cook on high for three hours.
• Coarsely shred beef with a fork and cook an additional hour.
• While beef is finishing up, toast bread.
• Cut garlic clove in half and rub on 4 slices of bread and then spread butter on them.
• Spread mayonnaise on the remaining 4 slices, top with cheese.
• Broil all the slices of bread until cheese is melted.
• Spoon meat and peppers with juices on to garlic-buttered bread slices. Top with cheese-mayo bread slices.

SLOW COOKER PHILLY STEAK SANDWICH MEAT

Steps:

• Spread onion and garlic into the bottom of a slow cooker; layer beef over onion and garlic. Sprinkle cumin, black pepper, chili powder, onion powder, garlic powder, paprika, thyme, marjoram, and basil over beef; top with bourbon, soy sauce, mustard, Worcestershire sauce, and hot sauce. Pour beer over beef mixture and add beef bouillon cubes.
• Cook on Low, stirring every hour or so, for 8 hours (or High for 4 hours).

SLOW-COOKER ITALIAN BEEF SANDWICHES

Steps:

• In a 6-qt. stockpot, heat 3 tablespoons oil over medium-high heat; brown roast on all sides. Sprinkle with 2 teaspoons each salt and pepper. Transfer to a 6-qt. slow cooker., Add onions to stockpot; cook and stir until lightly browned, 2-3 minutes Add garlic; cook 30 seconds longer. Add wine; cook 3-5 minutes, stirring to loosen browned bits from pan. Stir in stock, thyme, Italian seasoning and pepper flakes; transfer to slow cooker. Cook, covered, on low until beef is tender, 7-9 hours., About 1/2 hour before serving, preheat oven to 350°. Place peppers in a 15x10x1-in. baking pan. Drizzle with remaining oil. Sprinkle with garlic powder and the remaining salt and pepper; toss to coat. Roast until softened, 15-20 minutes, stirring halfway., Remove roast; cool slightly. Strain cooking juices into a small saucepan, reserving strained mixture and removing thyme stems. Skim fat from juices; heat through and keep warm. Coarsely shred beef with 2 forks; stir in reserved strained mixture. If desired, moisten beef with some of the cooking juices., To serve, preheat broiler. Arrange buns on baking sheets, cut side up. Broil 3-4 inches from heat until lightly toasted. Remove from oven; top each bun with 2/3 cup beef mixture and 1 slice cheese. Broil until cheese is melted, about 30 seconds., Top with peppers and, if desired, giardiniera. Serve with cooking juices for dipping.

SLOW COOKER ITALIAN BEEF FOR SANDWICHES

Steps:

• Combine water with salt, ground black pepper, oregano, basil, onion salt, parsley, garlic powder, bay leaf, and salad dressing mix in a saucepan. Stir well, and bring to a boil.
• Place roast in slow cooker, and pour salad dressing mixture over the meat.
• Cover, and cook on Low for 10 to 12 hours, or on High for 4 to 5 hours. When done, remove bay leaf, and shred meat with a fork.