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Ingredients

2 pounds beef tri tip steak 1 cup beef stock 1 tablespoon red wine vinegar 1 tablespoon Worcestershire sauce 2 teaspoons olive oil 1 large onion, sliced 1 large green pepper, sliced 8 ounces sliced fresh mushrooms 12 slices white American cheese 6 French or Italian sandwich rolls, split

Nutrition Info

652.4 calories carbohydrate: 32.1 g cholesterol: 190.7 mg fat: 33.9 g fiber: 2.3 g protein: 58.9 g saturatedFat: 17.4 g servingSize: - sodium: 1220.5 mg sugar: 4.1 g transFat: : - unsaturatedFat: : -

Place beef in the slow cooker crock. Pour beef stock, vinegar, and Worcestershire over beef. Cook on Low until beef is cooked to medium, 3-4 hours. Remove cooked beef from broth and set aside. Reserve broth.
Preheat an oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over medium-high heat. Cook mushrooms in oil until they begin to soften, add onion and green pepper. Cook and stir until vegetables are soft, about 5 minutes.
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 sandwiches with reserved beef broth, if desired.

6 servings

This cheese steak recipe is not only very tasty, but it is very easy to make using a slow cooker. Enjoy!