What better sandwich is there than a Philly cheesesteak? You can have it chopped or sliced, with whiz or with sliced cheese — there are so many different variations of this classic, each as delicious as the last. This slow-cooked version is ooey, gooey, cheesy and messy. There is no other way to eat it! Onions and peppers give this meaty filling a wonderful savory flavor. I also like to use sliced provolone cheese for a rich creaminess, but you can use any type of cheese that you desire.
Make the meat filling for these delectable sandwiches straight in your slow cooker, or simply combine all of the ingredients (minus the cheese and buns) in a large zip-lock bag and store in the freezer for two to three weeks. When you are ready to cook, thaw the contents of the bag overnight, empty into your slow cooker and cook away. Serve on toasted buns and top with cheese! Enjoy these sandos with a side of roasted sweet potato fries.
2 pounds thinly sliced chuck roast
Salt and pepper to taste
1 tablespoon cornstarch
½ cup water
1 onion, thinly sliced
1 tablespoon minced garlic
2 green bell peppers, thinly sliced
8 slices provolone cheese
8-pack sandwich buns (toasted optional)
Season chuck roast with salt and pepper to taste, then place in a gallon zip-lock bag. Add cornstarch to the bag and shake until the meat is covered.
Add the water, onion, garlic and bell peppers. Close the bag, removing as much air from the bag as possible.
Give the bag a gentle shake to mix everything together. Store in the freezer for up to two to three weeks.
Remove from freezer the night before cooking. Place the bag in a large bowl or plate, and set in the refrigerator to thaw overnight.
When all the ingredients have completely thawed, empty the bag into a 6-quart slow cooker. Make sure to get everything out, using a spoon or spatula if needed to scrape the bag.
Cover and cook on high for 4 hours, or on low for 8 hours.
Serve on toasted buns and top with provolone cheese.
Serve with roasted sweet potato fries.
