Slow Cooker Steak Sandwiches Food

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 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.

ITALIAN SLOW COOKER BEEF SANDWICHES WITH GIARDINIERA AIOLI

Steps:

• For the beef: Combine the chuck, bell peppers, onions, garlic, tomatoes, Italian seasoning, fennel seeds, 2 1/2 teaspoons salt, and some pepper in a slow cooker. Cook on the low setting for 8 hours. Use a ladle to remove some of the excess fat from the surface, then coarsely shred the beef with two forks. Season with salt and pepper.
• For the aioli: Place the egg, garlic and Dijon in a food processor and pulse to combine. With the motor running, add the olive oil and vegetable oil in a very slow steady stream until it is all incorporated. Add the in the giardiniera to the food processor and pulse until chopped. Season with salt and pepper.
• Spread about 2 tablespoons of the aioli on both sides of the bread and then make sandwiches with the shredded beef. Serve immediately.
• In a small bowl, mix together the basil, marjoram, oregano, parsley, granulated garlic, rosemary, thyme and red pepper flakes. Store in a jar with a tight-fitting lid.

SLOW-COOKER DRIP BEEF SANDWICHES

Steps:

• For the beef: Toss the roast in a 6- to 8-quart slow cooker with the rosemary, salt and a generous grinding of pepper. Add the pepperoncini with their liquid and the beef broth. Cover and cook on low until the meat is very tender and easy to pull apart, 7 to 8 hours.
• For the caramelized onions: When the slow cooker has about 15 minutes left, heat the butter and olive oil in a large skillet over medium-high heat. Add the onions, salt and a few grinds of pepper. Cook, stirring occasionally, until tender and lightly browned, about 10 minutes.
• Remove the roast to a bowl and shred using 2 forks, then return it to the slow cooker to keep warm.
• For the sandwich assembly: Preheat the broiler. Put the rolls on a baking sheet and spread each with a tablespoon of butter. Broil until toasted, about 2 minutes.
• Heap a generous portion of meat on each roll, then spoon some of the cooking liquid over the meat. Top with a few pepperoncini from the slow cooker and plenty of caramelized onions. Put 2 slices of cheese on each sandwich and return to the broiler just to melt the cheese, about 1 more minute. Serve with potato chips and extra cooking liquid on the side for dipping.
• Allow the leftover beef to cool completely, then transfer to a resealable freezer bag with a nice portion of cooking liquid and freeze for later use. When ready to serve, thaw completely in the refrigerator, then heat through and serve with additional sandwich fixings.

CROCK POT STEAK SANDWICHES

Steps:

• Spray crock pot with cooking spray. Season steaks with garlic powder, pepper and Essence. Lay steaks (I put mine in frozen)in crock pot and pour beef broth around steaks. Cover and cook for 8+ hours.
• Serve on toasted bread with garlic butter (1/3 cup butter mixed with 1 tsp or garlic powder to your taste). Cut sandwich in half and serve.
• Note: My round steaks were purchased pre-tenderized.

SLOW COOKER STEAK SANDWICHES

Steps:

• Season meat with salt and pepper. Place sliced pepper and onion in the bottom of a slow cooker. Layer meat on top. Whisk beef broth through pepper flakes in a bowl. Pour over the meat and vegetables.
• Cook on low for 4 hours. Serve on toasted rolls with provolone or cheese of your choice.