Description
Beef that is slow-cooked in a nicely flavored stock, then loaded on rolls for an easy weeknight dinner.
Ingredients
- 1-½ pound Beef Sirloin, Cut Into Thin Strips, Fat Removed
- 1 pound Roast Beef From Your Favorite Deli, Thinly Sliced
- 1 package (about 1 1/2 Oz. Size) Onion Soup Mix
- 1 whole Onion, Thinly Sliced
- ½ Tablespoons Salt To Taste
- 1 teaspoon Cracked Black Pepper
- 1 clove Garlic, Minced
- 1 teaspoon Garlic Powder
- 4 cups Beef Stock
- 8 whole Bolillo Rolls
- 16 slices Provolone Cheese
- FOR THE PEPPERS AND ONIONS (optional):
- 1 Tablespoon Canola Oil
- 1 whole Green Bell Pepper, Thinly Sliced (optional)
- 1 whole Onion, Thinly Sliced (optional)
Preparation
To a bowl, add beef, roast beef, onion soup mix, sliced onion, salt, pepper, and garlic, and garlic powder. Mix well with your hands. Cover and marinate overnight.
The following morning, add meat mixture to slow cooker. Add stock, gently mix, cover, and set on low for 6–8 hours.
If making the bell peppers and onions, heat a skillet on medium-low heat. Add oil and heat oil. Add peppers and onion to the skillet, and cook just until tender. I like a bit of crunch left on my mixture for a bit of texture.
When you are ready to serve, grab a roll and add as much beef mixture as you would like. Top with cooked onions and peppers, and add a couple of slices of provolone. Ladle a bit of the au jus from the slow cooker into a dipping bowl. Plate and dig in.
