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Italian Cheesesteak Sandwiches

*10 Ing. or Fewer *Quick to Prep *Gluten-Free–Optional
Makes 8–10 servings
Prep. Time: 10 minutes Cooking Time: 10–12 hours Ideal slow-cooker size: 6-qt.
Needed at Time of Preparation:
3-lb. boneless beef chuck roast
1 envelope dry Italian dressing mix *make sure yours is gluten-free to keep this recipe gluten-free
2–3 bay leaves
1 Tbsp. dried basil
1 Tbsp. dried oregano
2–3 tsp. garlic powder, according to taste
1–2 cups beef broth *make sure yours is gluten-free to keep this recipe gluten-free
¼–½ tsp. coarsely ground black pepper, according to taste
Preparation Instructions:

  1. Place all ingredients into a gallon-sized freezer bag and smoosh all of the ingredients together.
  2. Remove as much air as possible and seal bag.
  3. Label the bag with the information below, then freeze.
    TIP: If 8–10 servings are just too much for you, either split the recipe between 2 freezer bags or make it all and freeze the leftovers into portions appropriate for your family.
    Information for Freezer Bag:
    ITALIAN CHEESESTEAK SANDWICHES
    Makes 8–10 servings
    Cooking Time: 10–12 hours Ideal slow-cooker size: 6-qt.
    Needed at Time of Serving:
    8–10 steak rolls *replace with gluten-free rolls to make this recipe gluten-free
    8–10 slices provolone or mozzarella cheese

Instructions:

  1. Thaw bag completely for 24–48 hours or more.
  2. Grease interior of slow-cooker crock.
  3. Empty contents of freezer bag into the crock.
  4. Cover. Cook 6–8 hours on Low, or until instant-read meat thermometer registers 145–150°F when stuck in center of the roast.
  5. Lift roast out of crock with 2 sturdy metal spatulas onto cutting board. Use 2 forks to shred. Fish out bay leaves.
  6. Return shredded meat to crock and stir into sauce.
  7. Place rolls open-faced on the baking sheet. Using a slotted spoon, pile each roll with beef and slice of cheese. Place under broiler for 2–3 minutes, until cheese is bubbly.

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