Wednesday, October 8, 2008

Steak Sandwich

  • 3 tablespoons olive oil
  • 1 lb. thinly sliced sirloin steak
  • 2 tablespoons Worcestershire sauce
  • ¾ lb. sliced mushrooms
  • Pinch of red pepper flakes
  • 1 red pepper
  • ¼ cup apple juice
  • 1 medium onion. sliced
  • ¾ cup brown mustard
  • 1 ½ cups beef broth
  • 10-15 slices Provolone cheese
  • ½ teaspoon each salt, garlic powder and ground black pepper
  • 1 bag Cheetos chips
  • 2 apples
  • 1 loaf French bread

In a 3 ½ quart slow cooker, combine all ingredients except cheese, bread and brown mustard. Cover and cook on low heat 8-10 hours. Preheat oven to 425 degrees. Slice the French bread lengthwise like a sub sandwich. Spread brown mustard on inside of bread. Place cheese on both sides of bread. Strain meat and veggies from slow cooker well (saving sauce for dipping) and place meat and veggies on bread. Sandwich the sides together and wrap in foil. Bake for 10-15 minutes. If crunchier bread is desired, bake without foil. Slice sandwich while hot and serve with sauce for dipping. Serve with Cheetos chips and apple slices.

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