Growing up in the east, Frog Prince enjoys a good Philly Cheese Steak sandwich every once and a while. I can't say that I've ever had one...but, I like peppers, and cheese, and I guess red meat is okay (in small doses), so I decided to try it. And, I love my crockpot. That was the last domino that tempted me to try it.
Crockpot Lady has a recipe that I modified to make ours, and used Italian Herb Rolls for the bread, which adds some awesome flavor.
Crockpot Philly Cheese Steak - Modified from Crockpot Lady
1 lb. beef... ours was cubed and we shredded it (because it got so tender)
1/2 sliced onion
1 green pepper, sliced
1/2 red pepper, sliced
1 C beef broth
1/8 C soy sauce
garlic, salt and pepper if desired
Place beef in the bottom of the crockpot. Pour broth and soy sauce over the beef.
Layer the onion and peppers over the beef and sprinkle with seasonings, if desired.
Cook on low for 8-9 hours, or on high for 4-6 hours.
When done, you'll need a roll of some sort, and cheese of your choosing... either mozzarella or provolone, or really any kind of cheese.
It's a bit juicy, so be sure to use a slotted spoon when you make your sandwiches, or you'll have soggy bread.
Cut rolls in half, and spoon the steak and peppers over the bread.
Place on a cookie sheet and top with cheese.
Bake them at 400 for 12-15 minutes, until cheese is melty. Alternatively, if your bread is still warm, just stick the sandwiches in to broil to lightly melt and brown the cheese.
This recipe is linked at Slow-Cooking Thursday, Crockpot Wednesdays, URS: Beef Edition, Ingredient Spotlight: Soy Sauce.