Monday, September 14, 2009
Steak and Cheese Subs!
I saw this posting for Cheesesteaks on Kaitlin's blog and had to try it. I always buy the pot roast beef on sale and since my husband doesn't like pot roast meat I always have to make him a different meal completely. Now I can buy the meat I love and use it to benefit both of us. He said this was good..I didn't even tell him it was pot roast meat and perhaps he will never know. :-) Even the kids loved it. I added A1 sauce on mine and it was delicious!
Beef Chuck Pot Roast
1 Medium Onion, cut into small slices
1 Green Bell Pepper, cut into small slices
1 Tablespoon Butter
Shredded Monterrey Jack Cheese (however much you think you'll need, depending on the amount of sandwiches you make)
1 Teaspoon Salt
1 Teaspoon Black Pepper
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
1 Cup Water
Lay your meat in your slow cooker and set to low. Pour water over meat then sprinkle with salt, pepper, garlic powder, and onion powder. Cover and cook for 8 hours. Remove meat from slow cooker and shred on cutting board, removing all pieces of fat. Once finished, add the butter, onion, and bell pepper into a skillet and cook until the vegetables start to become soft, then add the meat. (I didn't add all of the meat, I saved some and put it in a container for other uses, use however much you think you'll need). Stir everything together then check for seasonings, add some salt & black pepper if necessary. Cover and turn the heat to low and let the flavors blend together for about 10 minutes while you prepare your rolls. Split the rolls down one side, don't cut them fully in half. Place on a baking sheet and put under the broiler for about 3-4 minutes, until they start to turn golden brown. Remove the rolls from the oven and spoon your meat mixture onto your rolls, then top with shredded cheese.