Slow Cooker Philly Cheesesteak Sandwiches
Created by Donna The Cook on September 28, 2020
- Servings: 8
- Prep Time: 20m
- Cook Time: 4-8h
- Recipe #35784
Ingredients
- 3 pounds beef round (steak)
- 2 green peppers, sliced thin
- 2 medium onions, sliced thin
- 1 cup mushrooms (button mushrooms, sliced thin)
- 3 cups low-sodium beef stock
- 2 teaspoons garlic salt
- 2 teaspoons black pepper
- 1 envelope (42 grams) dry Italian Dressing Mix
- 8 (680 grams) bread rolls (Sub rolls)
- 8 (8 ounces) Provolone cheese slices
How to Make
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Step 1: Spray Crock Pot with a non-stick cooking spray, or use a slow cooker liner.
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Step 2: Cut meat into thin strips, and place in the Crock Pot.
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Step 3: Add green pepper, onion, mushrooms, stock, garlic salt, pepper and dressing mix.
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Step 4: Cover, and cook on low 7-8 hours, or on High for 3-4 hours.
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Step 5: Spoon meat mixture onto lightly toasted rolls.
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Step 6: Top with cheese, then put the rolls on a baking sheet, and bake at 350 degrees, an additional 2-3 minutes, to melt the cheese.
Nutritional Facts
- Serving Size: 1 (458.5 g)
- Calories 733.7
- Total Fat - 21.2 g
- Saturated Fat - 8.5 g
- Cholesterol - 168.9 mg
- Sodium - 1451.3 mg
- Total Carbohydrate - 52.3 g
- Dietary Fiber - 4.3 g
- Sugars - 2.8 g
- Protein - 79.4 g
- Calcium - 364.9 mg
- Iron - 8.8 mg
- Vitamin C - 32.6 mg
- Thiamin - 0.7 mg