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:

1. For the roast beef: Heat oil in a large skillet over medium-high heat. Sear roast on each side. Place in a slow cooker.
2. Add onions to skillet and cook until softened about 3 minutes. Then add garlic and red pepper flakes and cook for another minute.
3. Add onions to the slow cooker with broth, balsamic vinegar, soy sauce, brown sugar, Worcestershire.
4. Cook on LOW for 8 to 10 hours or on HIGH for 3 to 5 hours - until beef is tender.
5. Reserve 1 cup of juices from the slow cooker. Shred beef.
6. In a skillet over medium-high heat, add oil and heat up. Add onion and pepper and cook for 3 to 5 minutes.
7. Add garlic and cook for 30 seconds or until fragrant.
8. 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.
9. Cook on a nonstick skillet or griddle over medium heat about 2 to 3 minutes per side until golden brown on each side.
10. Serve with juices for dipping!

Recipe from Closet Cooking

Posted on Fantastical Sharing of Recipes