Servings: 6
Tri-tip beef steak
2 lb
Beef stock
1 cup
Red wine vinegar
1 tbsp
Worcestershire sauce
1 tbsp
Olive oil
2 tsps
1, sliced
Green bell pepper
1, sliced
Fresh mushrooms
8 oz, sliced
White American cheese
12 slices
French sandwich rolls
6, split in half
Slow Cooker Cheese Steaks
30 m
4 h 30 m
Ready in:
4 h 60 m
  1. Add beef, beef stock, red wine vinegar, and Worcestershire to the slow cooker pot; mix to coat. Cook on LOW for 3 to 4 hours to fully cook the beef. Remove beef from the broth; reserve the broth for serving, if desired.
  2. While pre-heating oven to 350°F/180°C/Gas Mark 4, cook sliced mushrooms in olive oil in a skillet over medium-high heat for 4 to 5 minutes. Add bell pepper and onions; cook stirring for 5 minutes or until the vegetables are soft. Remove from heat.
  3. Cut the beef to thin slices. Divide among 6 rolls, add vegetables, cover with 2 slices of cheese.
  4. Wrap each roll in foil; place in the oven and bake until the cheese is melted (about 10 mins). Serve hot
  5. Slice beef thinly. Divide beef and vegetables evenly among the rolls. Top each sandwich with 2 slices cheese; wrap in foil.
  6. Place sandwiches in preheated oven and heat until cheese is melted; about 10 minutes. Serve hot with broth (optional).