Zutaten für Crock Pot Italian Beef Philly Cheese Steak Garlic Bread Sandwich
- Beef Stew Meat
- Onion
- Pepperoncini Peppers
- Beef Stock
- 1 tsp garlic salt
- 1/2 tsp black pepper
- Garlic Powder
- Onion Powder
- Oregano
- Dried Parsley
- Dried Onion
- Paprika
- Parmesan Cheese
- Celery Seed
- Monterey Jack Cheese
- Sourdough Bread
- 1 garlic clove
- 4 tbsp butter
- 4 tbsp mayonnaise
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Zubereitung von Crock Pot Italian Beef Philly Cheese Steak Garlic Bread Sandwich
- Place 2 lbs beef chuck roast in a slow cooker. Sprinkle generously with 1 tsp garlic salt and 1/2 tsp black pepper.
- Add 1 cup beef broth, 1/2 cup chopped onion, 1 green bell pepper (seeded and chopped), 1 (14 ounce) can of diced tomatoes (undrained), 1/2 cup sliced pepperoncini peppers (seeded, with 1/4 cup of their juice + 1/4 cup water added), 2 tbsp Italian seasoning, 1 tbsp Worcestershire sauce, and 1 tsp dried oregano. Stir well. Cook on high for 3 hours.
- Using two forks, shred the beef coarsely. Continue cooking on high for an additional hour.
- While the beef cooks, toast 8 slices of your favorite Italian bread to a golden brown.
- Cut a garlic clove in half and rub cut sides onto 4 slices of toasted bread. Spread 4 tbsp of butter evenly on the garlic-rubbed bread.
- Spread 4 tbsp mayonnaise on the remaining 4 slices of toasted bread. Top each slice with 1/2 cup shredded provolone cheese.
- Broil all bread slices for 2-3 minutes, or until the cheese is melted and bubbly.
- Spoon the shredded Italian beef and pepper mixture onto the garlic-buttered bread slices.
- Top with the cheese-mayo bread slices. Serve immediately and enjoy!
Nutrition Information (Approximate per serving)
Sodium
114 g
Sugar
32g
Fat
118g
Carbs
28g