- 6
- 20 mins
- 24 mins
Ingredients
- 2 lbs beef tri tip steak
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tbsp red wine vinegar
- 2 tsp vegetable oil
- 1 large onion, sliced
- 1 large green pepper, sliced
- 8 oz sliced fresh mushrooms
- 12 slices white American cheese
- 6 French or Italian sandwich rolls, split
Preparation
Step 1
1. Place beef in the slow cooker crock. Pour beef broth, red wine vinegar and Worcestershire over beef. Cook on Low until beef is very tender, about 4 hours. Remove cooked beef from broth and set aside. Reserve broth.
2. Preheat an oven to 350F. Heat oil in a large skillet over medium-high heat. Cook onion and green pepper in the oil until they begin to soften, about 5 mins. Stir in mushrooms; reduce heat to low and cook until all vegetables are soft; about 3 additional mins.
3. Slice beef thinly. Divide beef and vegetables evenly among the rolls. Top each sandwich with 2 slices cheese; wrap in foil.
4. Place sandwiches in preheated oven and heat until cheese is melted; about 10 mins. Serve hot sandwiches with reserved beef broth.