Slow Cooker Cheese Steak Sandwiches with Poblanos + Portabellas
Author: Kayla Diercks
Prep time:
Cook time:
Total time:
Serves: 6 servings
Ingredients
2.5 lb chuck roast
4 garlic cloves / crushed
3 TB red wine
2 TB soy sauce
2 TB Worcestershire sauce
2 TB grainy mustard
few dashes of hot sauce
1 tsp cumin
1 tsp garlic powder
½ tsp onion powder
1 tsp paprika
2-3 sprigs of thyme
2 poblano peppers / sliced
2 portabella mushrooms / sliced
1 yellow onion / sliced
salt + pepper
olive oil
6 steak rolls
6 slices provolone cheese
Instructions
In a large cast iron skillet, heat a tablespoon of olive oil over high heat. Season the chuck roast generously with salt and pepper. When the skillet is hot, sear the roast on each side for 2-3 minutes. Remove from heat.
Slice the yellow onion and layer ¼ of the onion in the bottom of a slow cooker. Reserve the remaining onion and refrigerate. Add the chuck roast to the slow cooker.
Combine garlic, red wine, soy sauce, Worcestershire, mustard, hot sauce, and spices. Whisk together and pour over the roast and top with thyme sprigs. Cook on low heat for 7-8 hours. When the roast is cooked through, remove thyme sprigs and shred the roast using two forks.
Once the roast is ready, heat a skillet over medium heat with a tablespoon of olive oil. Add in peppers, reserved onion, and mushrooms and season with salt. Sauté until tender, around 15 minutes.
On a large baking sheet, arrange steak rolls and top with chuck roast, sautéed veggies, and provolone. Broil on high heat until cheese is melted.
Recipe by at https://www.adventuregathereat.com/%ef%bb%bfslow-cooker-cheese-steak-sandwiches-with-poblanos-portabella-mushrooms/