Slow Cooker Philly Cheesesteaks

By McCarleyRHLAC

Ingredients

• 1 tablespoon margarine or butter, softened
• 2 medium onions, sliced
• 1 lb boneless beef round steak, 1 inch thick, trimmed offat and cut into 1 x 1/4 inch strips
• 2 teaspoons garlic-pepper blend
• 1/2 teaspoon salt
• 1 large green bell pepper, cut into rings
• 1/4 cup water
• 1 teaspoon beef-flavor instant bouillon
• 4 hoagie buns (or sub rolls, whatever you call them!)
• 4 1 oz slices of provolone cheese (or whichever you prefer)

Preparation

Step 1

1. In a medium bowl, combine margarine and onions; mix to coat. Spirnkle beef with garlic-pepper blend and salt.

2. In a 3 to 4 quart slow cooker, layer half of the onions, all of the beef, and the bell pepper. Top with remaining onions. In measuring cup, combine water and bouillon; stir until dissolved. Pour over mixture in slow cooker.

3. Cover; cook on low for 6 to 8 hours.

4. About 10 minutes before serving, place bun halves, cut side up, on ungreased cookie sheet. With slotted spoon, place beef mixture on bottom halves of buns. Top each with 2 pieces of cheese. Broil 2 to 3 inches from heat until cheese is melted and top halves of buns are toasted. Place top halves over cheese and serve.