Try this Crockpot Cheese Steak Recipe.
- Carbohydrate 75.2770726734411 g
- Cholesterol 618.3034284 mg
- Fat 166.858586046579 g
- Fiber 19.0348592845619 g
- Protein 212.387612918759 g
- Saturated Fat 68.6159692324282 g
- Serving Size 1 1 recipe (2832g)
- Sodium 2996.80867759764 mg
- Sugar 56.2422133888793 g
- Trans Fat 21.3361890138765 g
- Calories 2631 calories
Step-by-step
- Place beef, broth, soy sauce, garlic, and ½ of the peppers and ½ the onions in the slow cooker.
- Cook on low about 8 hours.
- Add remaining onions and peppers and cook for another hour.
- Preheat oven to 350.
- Open sub rolls and place provolone on each side and heat until cheese is melted and bread is slightly crunchy.
- Top with meat mixture and serve.
Swapping soy sauce for standard table salt fundamentally alters the protein breakdown in a beef roast. Glutamates in the fermented liquid penetrate dense muscle fibers during a long braise, driving a deep savory profile that plain sodium cannot replicate. Tough cuts require extended thermal breakdown to dissolve collagen into gelatin. Cooking the beef roast on low for eight hours at a gentle simmer softens connective tissue without drying out the interior muscle.
Staggering the addition of sliced peppers and onions protects volatile aromatics from sulfur degradation caused by prolonged heat. Adding half the alliums at the start builds a rich, sweet fond in the broth, while folding in the remaining onions and peppers during the final hour preserves their crisp cell walls and sharp bite. Toasting the hoagie rolls at 350 degrees Fahrenheit melts the provolone cheese while creating a moisture barrier that prevents the bread from turning soggy under the juicy meat mixture.
Alternative cuts like chuck roast work well, though leaner silverside will yield a drier texture due to lower intramuscular fat content.
