Slow Cooker Roast Beef Philly Cheesesteak Grilled Cheese Sandwiches
What you need:
For the Slow Cooker Balsamic Glazed Roast Beef:
- 1 Tbsp. olive oil
- 3 lb. beef chuck roast
- 1 large onion, sliced
- 4 cloves minced garlic
- 1/2 tsp. red pepper flakes
- 1 cup beef broth
- 1/2 cup balsamic vinegar
- 2 Tbsp. soy sauce
- 2 Tbsp. brown sugar
- 1 Tbsp. Worcestershire sauce
For the Sandwiches:
- 1 Tbsp. olive oil
- 1 large onion, sliced
- 1 green bell pepper, sliced
- 3 cloves minced garlic
- Softened butter for spreading
- 8 slices bread
- 2 cups shredded beef (from recipe above)
- 16 slices Provolone
- 1 cup juices from beef
Directions:
- For the roast beef: Heat oil in a large skillet over medium-high heat. Sear roast on each side. Place in a slow cooker.
- Add onions to skillet and cook until softened about 3 minutes. Then add garlic and red pepper flakes and cook for another minute.
- Add onions to the slow cooker with broth, balsamic vinegar, soy sauce, brown sugar, Worcestershire.
- Cook on LOW for 8 to 10 hours or on HIGH for 3 to 5 hours - until beef is tender.
- Reserve 1 cup of juices from the slow cooker. Shred beef.
- In a skillet over medium-high heat, add oil and heat up. Add onion and pepper and cook for 3 to 5 minutes.
- Add garlic and cook for 30 seconds or until fragrant.
- Butter one side of each piece of bread. Top half of the slices of bread with a piece of cheese, followed by beef, onions, and peppers, another slice of cheese, and end with the other slices of buttered bread.
- Cook on a nonstick skillet or griddle over medium heat about 2 to 3 minutes per side until golden brown on each side.
- Serve with juices for dipping!
Recipe from Closet Cooking
Posted on Fantastical Sharing of Recipes