Slow Cooker Cheese Steaks

If you don’t like spending too much time in the kitchen in the summer, I hear you. Baking and sautéing and such activities can be overwhelming unless you have excellent air conditioning, which is not always the case here in NYC. Whatever excuse you need to use your slow cooker is a good one in my book, I use it a couple of times a month at least, and you will love this Cheese Steak recipe, I promise!

What you’ll need:

1 (4 pound) chuck roast
salt and pepper
3 tbsp butter
2 tbsp canola oil
1 cup beef broth
2 twigs fresh rosemary
1 (16 oz) jar peppercorncini
3 shallots, sliced
1 cup canola oil
1 tsp salt
deli rolls

Season the beef with salt with and pepper. Heat the oil and butter in a frying pan. Brown the meat on all sides, about 5 minutes. Place the meat in the slow cooker. Add 1 cup of beef broth and peppercorncinis and all the juice from the jar. Add the rosemary. Cook on high for 4 hours, or 7 – 8 hours on low.

In the meantime, fill a small sauce pan with one cup canola oil. Bring to a boil, then add sliced shallots. Cook and stir until they are golden brown, then drain and place on a paper towel to dry. Season with salt.

Pull the meat apart with 2 forks, and remove from liquid and peppercorncinis. Remove rosemary twigs. Serve with heated Cheese Whiz. Sprinkle fried shallots on top. Serve on deli rolls, soft rolls, club rolls, whichever your heart desires. Just make sure you toast them (and maybe even butter them, so decadent)!