Slow Cooker Steak Sandwiches Recipes

SLOW COOKER PHILLY CHEESE STEAK SANDWICHES

Slow Cooker Philly Cheese Steak Sandwiches image

Slow Cooker Philly Cheese Steak Sandwiches that are so tender and flavorful you'll feel like you're in Philly. Perfect for a crowd!

Provided by Sabrina Snyder

Time 8h15m

Number Of Ingredients 14

Ingredients

4-5 pounds chuck roast
2 tablespoons canola oil
1 teaspoon Kosher salt
1 teaspoon coarse ground black pepper
1 cup beef broth
1 can (10.5 oz) condensed French onion soup
1 tablespoon Worcestershire sauce
1/2 cup beer ( we like Strand Brewing Company - any dark beer will work though)
1 yellow onion sliced into 1/4" slices
8 ounces crimini mushrooms sliced
1 green bell pepper sliced into 1/4" slices
10 hoagie rolls
4 tablespoons butter
Cheez Whiz or Provolone Cheese

Steps:

Season the chuck roast with the Kosher salt and pepper (if you are sensitive to sodium, adjust to your taste or you can even leave the salt out altogether since you're adding broth and soup).
Heat your pan (or if you can brown in your slow cooker, do it in that insert) to medium high.
Add the canola oil and when it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side.
In your slow cooker add the beef, the beef broth, the french onion soup, Worcestershire sauce, and the beer. Enjoy drinking the second half of that beer!
Cook on low for 8 hours.
Add in the onion, mushrooms, and bell pepper in the last hour of cooking.
To serve, toast your hoagie rolls with a bit of butter spread onto the cut sides.
With a very sharp knife cut your beef against the grain.
Add you cheese of choice, some of the meat and top with the cooked veggies.
I like to have a bit of the liquid (with the fat skimmed off on the side,) but it is totally optional.

Nutrition Facts : Calories 400 kcal, Protein 35 g, Fat 28 g, SaturatedFat 12 g, Cholesterol 137 mg, Sodium 526 mg, ServingSize 1 serving

SLOW COOKER PHILLY STEAK SANDWICH MEAT

Slow Cooker Philly Steak Sandwich Meat image

This makes a fantastic meat for Philly steak sandwiches. You can even use lower grade roasts and have this turn out. It also makes its own au jus if you like to dip as I do. To serve, sautee a sliced onion and sliced green pepper in a skillet. Put meat on a sub bun and top with onion and green pepper and Swiss or provolone cheese on top of that. Leave open-faced and broil until the cheese just starts to brown. The top of the bun will brown fast so don't broil that until the cheese has completely melted and just starts to show color.

Provided by duboo

Categories Main Dish Recipes Sandwich Recipes Beef

Time 8h23m

Yield 4

Number Of Ingredients 19

Ingredients

½ large onion, sliced
3 cloves garlic, chopped
1 pound beef sirloin, cut into 2-inch strips, or more to taste
½ teaspoon ground cumin
½ teaspoon ground black pepper
½ teaspoon chili powder
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon paprika
¼ teaspoon dried thyme
¼ teaspoon dried marjoram
¼ teaspoon dried basil
2 tablespoons bourbon whiskey (such as Jim Beam®)
1 teaspoon soy sauce
1 teaspoon prepared mustard
1 teaspoon Worcestershire sauce
½ teaspoon hot sauce (such as Frank's Red Hot ®)
1 (12 fluid ounce) can or bottle beer (such as Budweiser®)
2 cubes beef bouillon

Steps:

Spread onion and garlic into the bottom of a slow cooker; layer beef over onion and garlic. Sprinkle cumin, black pepper, chili powder, onion powder, garlic powder, paprika, thyme, marjoram, and basil over beef; top with bourbon, soy sauce, mustard, Worcestershire sauce, and hot sauce. Pour beer over beef mixture and add beef bouillon cubes.
Cook on Low, stirring every hour or so, for 8 hours (or High for 4 hours).

Nutrition Facts : Calories 250.9 calories, Carbohydrate 7.6 g, Cholesterol 60.4 mg, Fat 10.6 g, Fiber 0.8 g, Protein 20.1 g, SaturatedFat 4.2 g, Sodium 601.8 mg, Sugar 1.5 g

SLOW-COOKER DRIP BEEF SANDWICHES

Slow-Cooker Drip Beef Sandwiches image

Provided by Ree Drummond : Food Network

Time 8h10m

Yield 12 servings

Number Of Ingredients 15

Ingredients

4 pounds beef chuck roast
2 teaspoons minced fresh rosemary
1/2 teaspoon kosher salt
Freshly ground black pepper
One 16-ounce jar pepperoncini
2 cups beef broth
2 tablespoons salted butter
2 tablespoons olive oil
2 large onions, sliced
1/4 teaspoon kosher salt
Freshly ground black pepper
6 soft hoagie rolls, split
6 tablespoons salted butter, softened
12 slices provolone cheese
Potato chips, for serving

Steps:

For the beef: Toss the roast in a 6- to 8-quart slow cooker with the rosemary, salt and a generous grinding of pepper. Add the pepperoncini with their liquid and the beef broth. Cover and cook on low until the meat is very tender and easy to pull apart, 7 to 8 hours.
For the caramelized onions: When the slow cooker has about 15 minutes left, heat the butter and olive oil in a large skillet over medium-high heat. Add the onions, salt and a few grinds of pepper. Cook, stirring occasionally, until tender and lightly browned, about 10 minutes.
Remove the roast to a bowl and shred using 2 forks, then return it to the slow cooker to keep warm.
For the sandwich assembly: Preheat the broiler. Put the rolls on a baking sheet and spread each with a tablespoon of butter. Broil until toasted, about 2 minutes.
Heap a generous portion of meat on each roll, then spoon some of the cooking liquid over the meat. Top with a few pepperoncini from the slow cooker and plenty of caramelized onions. Put 2 slices of cheese on each sandwich and return to the broiler just to melt the cheese, about 1 more minute. Serve with potato chips and extra cooking liquid on the side for dipping.
Allow the leftover beef to cool completely, then transfer to a resealable freezer bag with a nice portion of cooking liquid and freeze for later use. When ready to serve, thaw completely in the refrigerator, then heat through and serve with additional sandwich fixings.

SLOW-COOKER HOT BEEF SANDWICHES AU JUS

Slow-Cooker Hot Beef Sandwiches Au Jus image

Enjoy these beef roast sandwiches - a flavorful slow cooked dinner.

Provided by By Betty Crocker Kitchens

Categories Lunch

Time 10h15m

Yield 16

Number Of Ingredients 8

Ingredients

1 (4 to 5-lb.) beef rump roast
1 (1-oz.) pkg. dry onion soup mix
2 teaspoons sugar
1 teaspoon dried oregano leaves
2 (10 1/2-oz.) cans condensed beef broth
1 (12-oz.) can beer or nonalcoholic beer
2 garlic cloves, minced
16 onion buns, split

Steps:

Place beef roast in 3 1/2 to 4-quart slow cooker. In medium bowl, combine all remaining ingredients except buns; mix well. Pour over roast.
Cover; cook on low setting for 8 to 10 hours.
Remove beef from slow cooker; place on cutting board or large plate. Slice beef with knife or shred with 2 forks; place in buns. If desired, skim fat from juices in slow cooker. Serve sandwiches with individual portions of juices for dipping.

Nutrition Facts : Calories 310, Carbohydrate 21 g, Cholesterol 75 mg, Fiber 1 g, Protein 28 g, SaturatedFat 4 g, ServingSize 1 Sandwich, Sodium 640 mg, Sugar 2 g

SLOW COOKER SHREDDED BEEF SANDWICHES

Slow Cooker Shredded Beef Sandwiches image

I like to serve these mouth-watering sandwiches with a side of coleslaw. The homemade barbecue sauce is exceptional and is wonderful for dipping.

Provided by LEAHB21

Categories Main Dish Recipes Sandwich Recipes Beef

Time 10h15m

Yield 16

Number Of Ingredients 11

Ingredients

1 (10.5 ounce) can condensed beef broth
1 cup ketchup
½ cup packed brown sugar
½ cup lemon juice
3 tablespoons steak sauce
2 cloves garlic, minced
1 tablespoon ground black pepper
1 teaspoon Worcestershire sauce
1 teaspoon salt
1 (3.5 pound) beef eye of round roast, cut in half
16 sandwich buns, split

Steps:

Whisk beef broth, ketchup, brown sugar, lemon juice, steak sauce, garlic, pepper, and Worcestershire sauce together in a small bowl.
Pour 1/2 of the mixture into a 5-quart slow cooker. Sprinkle salt over beef. Add beef to the slow cooker and cover with the remaining broth mixture.
Cook on Low until tender, 10 to 12 hours. Shred beef on a cutting board using 2 forks; return to the slow cooker.
Use a slotted spoon to place about 1/2 cup of the beef mixture on each sandwich bun.

Nutrition Facts : Calories 601.1 calories, Carbohydrate 80.1 g, Cholesterol 54.3 mg, Fat 11.7 g, Fiber 3.9 g, Protein 41.2 g, SaturatedFat 3.3 g, Sodium 1287.2 mg, Sugar 15.2 g

SHREDDED STEAK SANDWICHES

Shredded Steak Sandwiches image

I received this recipe when I was a newlywed, and it's been a favorite since then. The saucy steak barbecue makes a quick meal served on sliced buns or even over rice, potatoes or buttered noodles. -Lee Deneau, Lansing, Michigan

Provided by Taste of Home

Categories Lunch

Time 6h15m

Yield 14 servings.

Number Of Ingredients 16

Ingredients

3 pounds beef top round steak, cut into large pieces
2 large onions, chopped
3/4 cup thinly sliced celery
1-1/2 cups ketchup
1/2 to 3/4 cup water
1/3 cup lemon juice
1/3 cup Worcestershire sauce
3 tablespoons brown sugar
3 tablespoons cider vinegar
2 to 3 teaspoons salt
2 teaspoons prepared mustard
1-1/2 teaspoons paprika
1 teaspoon chili powder
1/2 teaspoon pepper
1/8 to 1/4 teaspoon hot pepper sauce
14 sandwich rolls, split

Steps:

Place meat in a 5-qt. slow cooker. Add onions and celery. In a bowl, combine the ketchup, water, lemon juice, Worcestershire sauce, brown sugar, vinegar, salt, mustard, paprika, chili powder, pepper and hot pepper sauce. Pour over meat. , Cover and cook on high for 6-8 hours. Remove meat; cool slightly. Shred meat with 2 forks. Return to the slow cooker and heat through. Serve on rolls.

Nutrition Facts : Calories 347 calories, Fat 7g fat (2g saturated fat), Cholesterol 39mg cholesterol, Sodium 1100mg sodium, Carbohydrate 44g carbohydrate (13g sugars, Fiber 2g fiber), Protein 27g protein.