A hearty and savory dish to serve to a big family or a company of good friends!
INGREDIENTS
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
Onion
1, sliced
Green bell pepper
1, sliced
Fresh mushrooms
8 oz, sliced
White American cheese
12 slices
French sandwich rolls
6, split in half
DIRECTIONS
- 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.
- 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.
- Cut the beef to thin slices. Divide among 6 rolls, add vegetables, cover with 2 slices of cheese.
- Wrap each roll in foil; place in the oven and bake until the cheese is melted (about 10 mins). Serve hot
- Slice beef thinly. Divide beef and vegetables evenly among the rolls. Top each sandwich with 2 slices cheese; wrap in foil.
- Place sandwiches in preheated oven and heat until cheese is melted; about 10 minutes. Serve hot with broth (optional).
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