Philly Cheesesteak Pot Roast Dinner Then Dessert Food

SLOW COOKER PHILLY CHEESE STEAK SANDWICHES

Steps:

• 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.
• 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.
• 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.
• To serve, toast your hoagie rolls with a bit of butter spread onto the cut sides.
• With a very sharp knife cut your beef against the grain.
• Add you cheese of choice, some of the meat and top with the cooked veggies.
• I like to have a bit of the liquid (with the fat skimmed off on the side,) but it is totally optional.

INSTANT POT PHILLY CHEESE STEAK SANDWICHES

Steps:

• Season the chuck roast with Kosher salt and pepper.
• On the sauté setting 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 the beef broth, beer, and Worcestershire sauce.
• Add the onions to the side of the beef.
• Cover and cook on high pressure for 40 minutes, then 15 minutes natural release.
• Remove the beef carefully then add the green bell peppers to the liquid and onions on the sauté setting for 15 minutes.
• Let beef cool for 10 minutes, then slice against the grain (you can also pull apart with 2 forks).
• Layer hoagie rolls with cheese whiz on both sides, then beef and the cooked onions and bell peppers.
• Serve au jus on the side in a small bowl if you want to dip the sandwiches.

PHILLY CHEESESTEAK POT PIE

Steps:

• Preheat oven to 375 degrees and add the first pie crust to your pie pan.
• In a large skillet on medium-high heat, add the beef and cook until just cooked through then remove from the pan, about 3-4 minutes.
• Add the butter, green bell pepper, onions, and mushrooms and cook on medium heat for 4-5 minutes until the onions are translucent.
• Add in the flour and whisk well for1 minute.
• Season with salt and pepper before adding in the milk, broth, and Velveeta cheese slowly while mixing very well keeping the mixture smooth, simmering until thickened (about 6-8 minutes).
• Add the beef back to the saucepan and mix well with the milk mixture before pouring into the pie dish, and topping with the second pie crust, sealing the edges.
• Cut some small slits in the top of the pie crust, brush with egg wash (mix the egg and 2 tablespoons of water together to make this) and bake in the preheated oven for 45 minutes, or until pastry is golden brown and filling is bubbly.

PHILLY CHEESESTEAK

Steps:

• Trim away and discard the long piece of fat running down the side of the steaks. Cut each steak in half and put on a baking tray, then transfer to the freezer and freeze for 40 mins.
• Heat the oil in a heavy-based pan or casserole dish set over a medium heat. Add the onion and peppers along with a good pinch of salt and fry for 20 mins, or until the onions are golden and sticky. Add the vinegar and cook for a further 5 mins. Season to taste.
• Using a sharp knife, slice the steak as thinly as possible and pile the slices into four portions. Heat a skillet over a high heat until almost smoking. Put one portion of the steak slices in the pan in a pile that's roughly the length of your rolls. Fry for 3 mins over a high heat until some of the steak is cooked through, with pink bits remaining. Pile a quarter of the onion mixture on top, as well as a quarter each of the cheese slices and the mozzarella. Continue to cook undisturbed over a medium heat for 5-10 mins until the meat is brown and crisp around the edge and the cheeses have melted. Split one of the rolls open and carefully scoop the meat and cheese mixture into it. Repeat with the remaining meat, onions, cheese and rolls.