I found this awesome recipe for Slow Cooker Philly Cheesesteak Sandwiches, and I couldn’t wait to give it a try! I don’t know how many times I am going to say this, but slow cooker recipes are my absolute favorite.
The beauty of this recipe is the quantity produced. You cook about 8 sandwiches worth of meat in the slow cooker, then you have the ability to freeze the extra meet for up to three months, or until whenever you are ready to serve. You would just need to thaw the meat in the fridge overnight, beforehand.
What You’ll Need
2-3 lb. piece of Meat
1 chopped Shallot
1/4 cup of Worcestershire Sauce
1 Tbsp. Instant Beef Bouillon
2 cloves of minced Garlic
8 Hoagie Buns, split and toasted
8 Slices of American Cheese, cut diagonally
NOTE: You only need this many hoagies and this much cheese if you are going to make 8 sandwiches today. I only made 4, and froze the rest of the meat for later!
Start off by cutting the meat into 1 in. sections. Then chop the shallot and mince the garlic. Throw the meat, shallot, garlic, Worcestershire, and beef bouillon into the crock pot, and cook low and slow for 10-12 hours.
When almost ready to serve, stir well and flip to high for 30 minutes. Continue to stir the meat around regularly. While you are doing this, split the hoagie rolls in half, and toast them in the oven.
Lastly, preheat the boiler. Then fill the hoagie rolls with the meat mixture, and put cheese on top. Broil for a minute or so, just until cheese is melted and bubbly.
Serve warm, and enjoy!
P.S. I totally cheated and used two slices of cheese (: