Cheese steak sandwiches

Cheese steak sandwiches

1.5 lbs. of chuck roast or round steak (I prefer chuck roast)

1TBL oil

1/2 tsp pepper

1/2 tsp garlic powder

1 onion sliced

1 bell pepper sliced (red,or green or both)

3 cups beef broth

6 French rolls (I use hamburger buns in a pinch)

12 slices Provolone American,(shredded cheddar and monterey jack blend works well too)

Rub the roast with salt, pepper and garlic powder. 

Brown roast on both sides in fry pan.

Place in crockpot.

Add onion, bell pepper and beef broth.

Stir to mix.

Cook on low for 6 hours on low or until meat is tender.

 Slice meat into thin strips or shred, place back in crockpot while preparing the buns.

Toast buttered open rolls for several minutes until slightly crusty.

Lay a piece of cheese on both sides of the roll.

Use tongs to remove meat, onions and bell pepper from slow cooker (letting juices drip off a bit) and pile on top of rolls.

Put some of the juice in a small bowl for dipping pleasure. Mmmm. 

Return to the oven to melt cheese. Serve hot!