2 1/2poundsflank, ribeye, sirloin or NY strip steak
2green pepperssliced
2large yellow onionssliced
3cupsbeef stock
3teaspoons garlic salt
2 teaspoons black pepper
1envelopedry Italian dressing mix
8sub rolls
10slicesprovolone cheese or melted Cheez Whiz
Instructions
Use a slow cooker liner or spray your crockpot with a non-stick cooking spray
Cut meat into very thin strips. If using flank steak cut on an angle against the grain.
2 1/2 pounds flank, ribeye, sirloin or NY strip steak
Place meat strips in slow cooker.
2 1/2 pounds flank, ribeye, sirloin or NY strip steak
Add garlic salt, pepper and dressing mix. Mix to coat steak. Add beef stock. Mix in onions and peppers now or you can also add them the last hour or 2 cooking if you prefer.
2 green peppers, 2 large yellow onions, 3 cups beef stock, 3 teaspoons garlic salt, 2 teaspoons black pepper, 1 envelope dry Italian dressing mix
Cover and cook on low for 6 hours, or high for 3 1/2 to 4 hours.
Spoon meat mixture onto buns, top with sliced cheese or warm Cheez Whiz.
8 sub rolls, 10 slices provolone cheese or melted Cheez Whiz
You can also put the sandwiches on a baking sheet and bake an additional few minutes to melt the sliced cheese and toast the sandwich. Delicious with served with sliced sautéed mushrooms on top too!
8 sub rolls, 10 slices provolone cheese or melted Cheez Whiz
Notes
It's easier to cut the steak into thin strips if you put it in the freezer for about an hour.
Instead of provolone you can use any type of sliced cheese. In Philadelphia they traditionally serve it with Cheez Whiz on top.