Philly Cheese Sand­wiches

PREP: 20 min. COOK: 8 hours MAKES: 8 serv­ings

Simple & Delicious - - SIMPLY CLASSIC - —Christina Ad­di­son, Blanch­ester, OH

I’m a big fan of Philly cheeses­teaks, so this throw-to­gether recipe is right up my al­ley. Plus, my slow cooker does all the work. It’s a to­tal win-win.

1 bone­less beef chuck roast (21/2 to 3 lbs.), trimmed and cut into 1-in. cubes

2 medium onions, halved and sliced

1/4 cup Worces­ter­shire sauce

2 gar­lic cloves, minced

1 tsp. dried oregano

1/2 tsp. dried basil

1 medium sweet red pep­per, sliced 1 medium green pep­per, sliced 8 slices process Amer­i­can cheese or pep­per jack cheese

8 hoagie buns, split and toasted

1. In a 3- or 4-qt. slow cooker, com­bine first six in­gre­di­ents. Cook, cov­ered, on low 7 hours. Stir in pep­pers; cook, cov­ered, un­til meat and pep­pers are ten­der, 1-3 hours.

2. Stir to break up meat. Serve beef mix­ture and cheese on buns.

PER SERV­ING 546 cal., 23g fat (9g sat. fat), 97mg chol., 754mg sod., 42g carb. (9g sug­ars, 2g fiber), 40g pro.


Amer­i­can cheese is tra­di­tional on Philly-style sand­wiches, but we won’t tell if you top yours with pep­per jack and pick­led jalapenos.

Toast the split hoagie buns un­der the broiler for 2-3 min­utes, but don’t turn your back—they go from per­fectly toasty to burned in a hurry.

Newspapers in English

Newspapers from USA

© PressReader. All rights reserved.