I am a huge (HUGE) fan of classic Philly cheese steaks. I’m an even bigger fan of crockpot recipes (as you may well have figured out by now), so to toss these ingredients in and walk away is a big plus. It was a nice change from the typical crockpot recipes or sandwiches I make at home, plus I had enough servings left over for Sunday lunch.
For me, the difference was in the beef broth, which not only added flavor, but kept the beef from drying out. I’ll probably add more Worcestershire sauce next time, but overall, great homemade sandwich!
Ingredients:
- 1 1/2 lbs flank steak
- 1 large onion, sliced
- 2 large bell peppers, seeded, sliced into strips
- 1 tbsp. black pepper
- 1/2 tsp. garlic powder
- 1 tbsp. Worcestershire sauce
- 4 cups beef broth
- 8 hoagie rolls
- 4 oz slices provolone cheese (I found a Sargento provolone/mozzarella blend that did a nice slow melt over the bread)
(Note: My flank steak came in 1.83 lbs, so I made up for it with extras. I love onions more than most, so I ended up using 2 onions and 3 medium sized peppers.)
Directions:
- Season flank steak with black pepper and garlic.
- Spray crockpot with cooking spray; add flank steak, onion and bell pepper strips.
- Add Worcestershire sauce and beef broth.
- Set Crockpot on low for 8 hours or 4 hours on high.
- This is optional, but I cored out the center of my hoagie rolls to make room for more filling (less calories, too).
- Take steak out and thinly slice (or chop, depending on your preference). You can either toast provolone cheese on bread and then fill OR make your sandwich and broil for a few minutes in your oven until nice and melted (just be careful not to burn them!)
