Slow Cooker Pepper Steak Sandwiches
Equipment
- Slow cooker
Ingredients
- 2-3 lbs sirloin tip roast
- salt, pepper, garlic powder, barbecue seasoning
- 3 tbsp olive oil
- 3 cloves garlic, minced
- ¼ cup water
- 2 tbsp corn starch
- ½ cup beef broth
- 1 medium onion, sliced
- 2 large red bell peppers, sliced
- 14.5 oz can of petit diced tomatoes
- 3 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1 tsp sugar
- 8 Hoagie rolls
- 8 slices Provolone cheese
Instructions
Cook the beef/onion/pepper filling:
- Heat olive oil in a large skillet over medium heat.
- Season sirloin roast with salt, pepper, garlic powder and barbecue seasoning.
- Brown roast on all sides in skillet. Transfer to slow cooker.
- Add can of diced tomatoes to the slow cooker.
- Add beef broth, soy sauce, Worcestershire sauce, and sugar.
- Mix water and corn starch together and pour over ingredients in the slow cooker.
- Add minced garlic.
- Top with sliced onions.
- Cover and cook on high for 2 hours or on low for 4 hours.
- Add sliced red bell peppers and continue to cook either on high for another 2 hours or on low for another 4 hours.
- Shred or slice beef and return the beef to the slow cooker; stir to combine with pepper/onion mixture.
Assemble sandwiches:
- Slice hoagie rolls in half lengthwise not cutting all the way through.
- Cut each slice of cheese in half and place on the cut sides of each roll.
- Place rolls in the oven open faced, and broil until the cheese is melted and bubbly hot.
- Place a generous heap of pepper beef onto each roll and serve with a side of the juices for dipping.