Philly Cheese Sandwiches
PREP: 20 min. COOK: 8 hours MAKES: 8 servings
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.
TEST KITCHEN TIPS
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.