Sunday, January 18, 2015

Freezer to Crockpot Philly Cheesesteak Sandwiches

I am continually looking for recipes that I can make ahead and allow to cook while I am shuttling kids to and from activities. This one is a keeper!
I actually started with a beef round roast since it was a lot cheaper per pound to purchase than the round steaks. I sliced it thin and mixed up 2 of these meals with it. I will be watching for another beef sale becasue everyone enjoyed these sandwiches. Slice up some fresh fruit or vegetables to round out this quick meal. The leftovers (we ended up with enough for one sandwich) reheated very well. Simple... tasty...delicious!

Freezer to Crockpot Philly Cheesesteak Sandwiches

2.5 to 3 lbs round steak, thinly sliced
2 tsp pepper
2 tsp garlic powder
1 onion, sliced
1 bell pepper, sliced
2 cups water
2 tsp beef bouillon

6-8 hoagie or hard rolls
slices of Provolone, American, or other cheese

Rub steak with pepper and garlic powder. Place in gallon freezer bag. Add onion, bell pepper and beef bouillon to the bag. Make a note on the bag to add 2 cups water when ready to cook.
To cook: Thaw in fridge overnight. Pour contents of bag into slow cooker and add water. Cook on low for 5­-7 hours or on high for 3-4 hours until meat is tender.
To serve: Toast open rolls under the broiler for a few minutes until slightly crusty. Spread rolls with mayonnaise, if desired. Use tongs to remove meat mixture from the slow cooker, allowing juices to remain in the crock. Pile on rolls. Top with cheese slices. Return to the oven just long enough to melt the cheese. Serve hot.  Dip in juices, if desired.

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