slow cooker skinny cheesesteaks

The recipe slow cooker skinny cheesesteaks can be made in approximately 6 hours. This recipe serves 6 and costs $2.53 per serving. One portion of this dish contains around 32g of protein, 21g of fat, and a total of 483 calories. 1080 people found this recipe to be delicious and satisfying. A mixture of beef chuck roast, sub buns, canolan oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It works well as an affordable main course. It is brought to you by Healthy Seasonal Recipes. Overall, this recipe earns a pretty good spoonacular score of 79%. If you like this recipe, take a look at these similar recipes: Slow Cooker Chicken Cheesesteaks, Skinny Slow Cooker Taco Soup, and Skinny Southwestern Slow Cooker Chicken.

Servings: 6

Preparation duration: 20 minutes

Cooking duration: 340 minutes

 

Ingredients:

1 ½ pound grass-fed beef chuck roast

½ teaspoon freshly ground black pepper

2 teaspoons canola oil

½ cup dry red wine, such as Malbec

1 teaspoon kosher salt, divided

½ cup jarred marinara sauce

1 large onion, sliced

2 portabello mushrooms, stems removed, gills scraped out and sliced

6 slices or ¾ cup shredded Provolone cheese (3 oz)

½ teaspoon dry marjoram or Italian seasoning blend

6 whole grain buns such as Ezekiels, toasted if desired

1 tablespoon Worcestershire sauce

1 each red and yellow bell peppers, cored and sliced

Equipment:

slow cooker

frying pan

kitchen timer

cutting board

slotted spoon

Cooking instruction summary:

Plug in slow cooker and turn on to medium for 6 hours. Heat oil in a large heavy skillet over medium-high heat. Pat beef dry and sprinkle with ½ teaspoon salt, pepper and herbs on both sides. Add to the skillet, and cook until browned on both sides, about 4 minutes per side. Transfer to the slow cooker. Add onion and mushrooms to the skillet, and cook, stirring occasionally until the onions are starting to brown, and the mushrooms are softening slightly, 3 to 5 minutes. Add wine and Worcestershire and bring to a boil over high heat. Pour wine and broth mixture over the chuck roast. Layer the peppers on top, cover the slow cooker, and let cook until the timer goes off, about 5 hours 45 minutes. Remove chuck roast to a cutting board and cut cross-wise into thin slices, removing any fat as you go. Add marinara and the remaining 1/2 teaspoon salt to the vegetables and stir to combine. Divide the beef among the buns. Using a slotted spoon top sandwiches with vegetable mixture. Top with provolone.

 

Step by step:


1. Plug in slow cooker and turn on to medium for 6 hours.

2. Heat oil in a large heavy skillet over medium-high heat. Pat beef dry and sprinkle with ½ teaspoon salt, pepper and herbs on both sides.

3. Add to the skillet, and cook until browned on both sides, about 4 minutes per side.

4. Transfer to the slow cooker.

5. Add onion and mushrooms to the skillet, and cook, stirring occasionally until the onions are starting to brown, and the mushrooms are softening slightly, 3 to 5 minutes.

6. Add wine and Worcestershire and bring to a boil over high heat.

7. Pour wine and broth mixture over the chuck roast. Layer the peppers on top, cover the slow cooker, and let cook until the timer goes off, about 5 hours 45 minutes.

8. Remove chuck roast to a cutting board and cut cross-wise into thin slices, removing any fat as you go.

9. Add marinara and the remaining 1/2 teaspoon salt to the vegetables and stir to combine. Divide the beef among the buns. Using a slotted spoon top sandwiches with vegetable mixture. Top with provolone.


Nutrition Information:

Quickview
435k Calories
28g Protein
16g Total Fat
39g Carbs
16% Health Score
Limit These
Calories
435k
22%

Fat
16g
26%

  Saturated Fat
5g
37%

Carbohydrates
39g
13%

  Sugar
7g
8%

Cholesterol
78mg
26%

Sodium
910mg
40%

Alcohol
2g
12%

Get Enough Of These
Protein
28g
57%

Iron
13mg
76%

Zinc
8mg
59%

Vitamin B12
3µg
52%

Vitamin C
40mg
49%

Selenium
28µg
41%

Vitamin B3
6mg
33%

Vitamin B6
0.56mg
28%

Phosphorus
264mg
26%

Potassium
654mg
19%

Vitamin B2
0.23mg
14%

Vitamin B5
1mg
11%

Copper
0.21mg
11%

Fiber
2g
10%

Magnesium
31mg
8%

Vitamin B1
0.12mg
8%

Manganese
0.15mg
8%

Folate
24µg
6%

Vitamin K
6µg
6%

Vitamin E
0.83mg
6%

Calcium
47mg
5%

Vitamin A
153IU
3%

Vitamin D
0.2µg
1%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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