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:
covered percent of daily need
