Shoulder Roast Philly Cheese Steak Crock Pot Easy Recipe
This Slow Cooker Philly Cheese Steak Sandwich is your favorite flavors straight from Philly in a melt-in-your-mouth, tender Crockpot version! Perfect for a weeknight, your next get together, tailgating, or even Sunday Supper!
Beef chuck roast is slow cooked to tender perfection in an easy, from scratch au jus with peppers, onions, and mushrooms. Serve on toasted buns with melty cheese and it's winner-winner FABULOUS dinner!
I don't know about you, but the first few cool days of fall always makes me want to break out my Crockpot, like with this Slow Cooker French Dip. Not only are Slow Cooker meals so crazy easy, but the smells!!! The whole house is infused with the scent of glorious goodness!
This Slow Cooker Philly Cheese Steak only takes minutes to prep:
- Rub a chuck roast with Dijon mustard.
- Slice onions, peppers, mushrooms, and a few pepperchinis.
- Season with salt, pepper, and garlic.
- Pour in a small amount of beef stock, wine, and worcestershire sauce.
- Cover and cook to tender perfection!
How to make Slow Cooker Philly Cheese Steak Sandwiches
Begin by rubbing dijon mustard onto the top and bottom of a beef chuck roast. Place the roast into a large sized slow cooker that is either lined or sprayed with cooking spray to help with clean up. Season the top of the roast with salt and pepper.
Add sliced onions, bell peppers of any color, sliced mushrooms, pepperchinis, and minced garlic on top of the chuck roast and season the vegetables with additional salt and pepper.
Add beef stock, red wine, and worcestershire sauce along the side of the slow cooker, not washing off the mustard, salt, and pepper.
Cover and cook on high for 5-6 hours or on low for 8-10 hours until the beef is falling apart and fork tender.
Is there a difference between stock and broth?
Stock over broth? Yes! Stock has a deeper depth a flavor due to how long it is cooked for and the fact that it is cooked with the bones and marrow. Also stock is not salted as opposed to a broth or bouillon which usually is. Yes, you can use broth, but my preference is usually stock.
Is there a substitute for the dry red wine?
An equal amount of a hearty beer, like an IPA, or a tablespoon of tomato past will also work well. The addition of the wine, beer, or tomato paste works to add acidity and depth of flavor to the dish.
A few cooking notes:
- Skim any fat that floats to the surface at the end of the cooking time if needed.
- For a more tender-crisp veggies, add them half way through the cooking time, season, and baste with the au jus.
- A larger or smaller beef roast may be used depending on your needs. Adjust the cooking time accordingly until the beef is fork-tender.
The au jus created in the cooking process of this Philly is AMAZING! While not a traditional part of a Philly Cheese Steak Sandwich, dipping your sandwich in a little bowl au jus is semi-magical, and I highly recommend it!
Serve the melt-in-your-mouth meat and fork tender veggies on toasted, lightly buttered buns, baguettes, or French bread topped with provolone, mozzarella, jack or any other melty cheese. Yes, please!
Make sure to check out a few of my other favorite sandwiches:
- The Bomb Italian Sausage Sandwich
- Pizza Sloppy Joes
- Slow Cooker French Dip
Questions, comments, or a fabulous five star review? Leave me one below, I'd love to hear from you!
FOLLOW ME on PINTEREST! And make sure to pin this now!
Slow Cooker Philly Cheese Steak Sandwich
Beef chuck roast is slow cooked to tender perfection in an easy, from scratch au jus with peppers, onions, and mushrooms. Serve on toasted buns with melty cheese and it's winner-winner FABULOUS dinner!
Servings 8
Calories 412 kcal
- 3.5 pounds chuck roast
- 2 tablespoon dijon mustard
- 2 teaspoons salt – divided
- 1 teaspoon pepper, fresh ground – divided
- 2 cups onions, sliced into1/4" strips approx 2
- 2 cups bell peppers, any color, sliced into 1/4" strips approx 2
- 16 ounces mushrooms, sliced
- 1/2 cup pepperchinis, sliced
- 3 cloves garlic, minced
- 1/2 cup beef stock
- 1/4 cup dry red wine
- 1 tablespoon worcestershire sauce
- buns, bauguettes, or French bread of choice
- provelone, mozzeralla, or monterey jack cheese
-
Rub both sides of the chuck roast with dijon mustard and season with half of the salt and pepper.
-
Place in a large slow cooker that has been coated with cooking spray.
-
Top the chuck roast with the sliced onions, peppers, mushrooms, and garlic. Season with the remaining salt and pepper.
-
Pout the beef stock, red wine, and worcestershire sauce along the outside edge of the roast, not washing off the seasoning and cover the slow cooker with the lid.
-
Cook for 5-6 hours on high or 8-10 hours on low.
-
Toast lightly buttered buns, baguettes, or French bread topped with cheese of choice in the oven until the bread is warm and the cheese is melty.
-
Fill with meat and vegetables. Serve with the au jus if desired.
Nutrition is approximate. Buns and cheese not included.
- Skim any fat that floats to the surface at the end of the cooking time if needed.
- For a more tender-crisp veggies, add them half way through the cooking time, season, and baste with the au jus.
- A larger or smaller beef roast may be used depending on your needs. Adjust the cooking time accordingly to cook until the beef is fork-tender.
Calories: 412 kcal | Carbohydrates: 9 g | Protein: 41 g | Fat: 23 g | Saturated Fat: 10 g | Cholesterol: 137 mg | Sodium: 841 mg | Potassium: 1031 mg | Fiber: 2 g | Sugar: 5 g | Vitamin A: 1192 IU | Vitamin C: 52 mg | Calcium: 54 mg | Iron: 5 mg
Mother, Gardener, Book Devourer, and Food Obsessor. I love being inspired with fresh, seasonal ingredients and relish every opportunity to elevate my home cooking. Join me!
Read more…
Source: https://savorwithjennifer.com/slow-cooker-philly-cheese-steak/
0 Response to "Shoulder Roast Philly Cheese Steak Crock Pot Easy Recipe"
Post a Comment