Not your traditional cheesesteak sandwich! :P Without all of the preservatives, this cheesesteak sandwich tastes as good as it looks and feels! Ingredients: - 2 pounds beef tri-tip steak or beef chuck roast - salt and pepper to taste - 1 cup water, heated - 1 tablespoon beef base such as Better Than Bouillion - 1 tablespoon red wine vinegar - 1 tablespoon Worcestershire sauce - 2-3 cloves garlic, peeled - 4 tablespoons unsalted butter, divided - 1 large onion, sliced - 1 large green pepper, sliced - 8 ounces sliced fresh mushrooms - 8 slices white American cheese - 1 teaspoon freshly minced garlic - 3 tablespoons unsalted butter - 4 French sub rolls, split Directions: 1) Generously salt and pepper the beef. Heat a grill pan to 375 degrees F. (mid-high heat) and sear the beef on all sides. About 3-4 minutes on each side to get a good sear. 2) Mix 1 cup hot water with 1 tablespoon beef base and add to slow cooker with 1 tablespoon red wine vinegar, 1 tablespoon Worcestershire, 2-3 cloves garlic, and seared beef. Turn slow cooker on low and cook 3-4 hours or until beef is tender. Keep in mind this cook time will vary depending on the thickness of the meat you are using. If you are cooking a tri-tip it might only be 2-3 hours, but if you are cooking a beef chuck roast it will be a good 4 hours or more if very thick. 3) About an hour before the meat is done, heat 2 tablespoons butter in a large skillet over medium heat. Add onions and a pinch of salt. Reduce the heat to mid-low and cook for 30 minutes, stirring occasionally, to caramelize the onions. Add another 2 tablespoons butter to the skillet and melt. It's okay if the onions aren't quite done yet as we are going to cook the rest of the vegetables and the onions will finish up. Add the mushrooms and saute until they begin to sweat and soften - about 5-7 minutes. Add peppers and cook until tender - about 5 -7 minutes more depending on how you like your peppers. 4) When meat is done, turn off slow cooker and preheat the oven to 350 degrees F. 5) Soften 3 tablespoons butter and mix with 1 teaspoon freshly minced garlic and a pinch of salt. Spread this mixture evenly onto sub rolls. 6) Slice beef thinly and divide beef and vegetables evenly among the rolls. Top each sandwich with 2 slices of cheese and wrap loosely in foil. Bake sandwiches in preheated oven for about 10 minutes until cheese is nice and melted. Serve hot sandwiches with reserved broth, if desired. 7) Enjoy!

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