June
15
Philly Style Beef Sliders and Hoagies
How simple and delicious can it get?
This is a great Slow Cooker recipe. I made this the day I had out of town family arriving and worked well. Easy menu to pull together and served with make ahead cold pasta salad and a green salad.
Ingredients
- 1 beef chuck roast
- 1 c. beef broth
- 3 large bell peppers
- 2 medium onions
- 8 long sandwich rolls
- 16 slice provolone or American cheese
- ½ c. pickled jalapeño slices or deli peppers
- salt
- black pepper
Directions
- Rub beef with 1 teaspoon salt and 1/2 teaspoon black pepper; add to bowl of 7- to 8-quart slow cooker along with broth. Scatter bell peppers and onions over beef. Replace lid; cook on low 8 hours or until beef is very tender.
- When ready to serve, arrange oven rack 5 to 6 inches from broiler heat source. Preheat broiler on high.
- Transfer beef to large cutting board. When cool enough to handle, shred meat, removing and discarding fat. Strain vegetables from cooking liquid. Reheating first if necessary, divide meat and vegetables among rolls. Top with cheese and pickled jalapeño slices. Place sandwiches on large foil-lined jelly-roll pan and broil 2 to 3 minutes or until cheese melts.