Philly cheesesteak sandwiches done in the crockpot.
Rub the steak with pepper and garlic powder. Place in the slow cooker.
Add onion, bell pepper and beef broth.
Stir to mix.
Cook on low for 5-7 hours or until meat is tender.
Toast open rolls for several minutes until slightly crusty.
Lay a piece of cheese on both sides of the roll.
Use tongs to remove meat, onions and bell pepper from slow cooker (letting juices drip off) and pile on top of rolls.
Return to the oven to melt cheese.
Serve hot!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (171g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 9 | ||
Calories from Fat: 1 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0.2g | 0 % | |
Saturated Fat 0.1g | 0 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 393.8mg | 14 % | |
Potassium 47.4mg | 1 % | |
Total Carbohydrate 1.5g | 0 % | |
Dietary Fiber 0.4g | 2 % | |
Sugars, other 1.1g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 9
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