WEEKLY SLOW COOKER RECIPE

FRENCH DIP STEAK SANDWICHES





INGREDIENTS
2 tablespoons olive oil
1 pound thinly sliced sirloin steak strips
8 ounces sliced fresh mushrooms
1 green bell pepper, seeded and cut into strips
1 medium onion, sliced
10 slices provolone cheese
4 French rolls,
1 (14 ounce) can beef broth
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
2 tablespoons Worcestershire sauce
1/8 teaspoon red pepper flakes
1/4 cup Pinot Noir or other dry red wine
1/4 cup prepared horseradish (optional)
1/274 cup brown mustard (optional)
DIRECTIONS
Heat the oil in an electric skillet over medium heat. Add the beef, and cook until browned. Add the mushrooms, bell pepper and onion; cook and stir until starting to become tender, about 5 minutes.
In a slow cooker, combine the beef broth, salt, pepper, Worcestershire sauce, red pepper flakes and red wine. Transfer the beef and vegetables to the slow cooker, and stir to blend. Cover, and cook on High for 3 to 4 hours, until beef is extremely tender.
Preheat the portable oven to 400 degrees F. Drain the liquid from the slow cooker, and save for dipping. Slice the French rolls lengthwise, like a submarine sandwich. Mix together the horseradish and mustard; spread onto the inside of the rolls. Place slices of provolone cheese on both sides of the rolls, then fill with the beef and vegetables. Close the rolls, and wrap them individually with aluminum foil.
Bake for 10 to 15 minutes in the preheated oven. For crunchier rolls, you can bake them without the aluminum foil. Serve with the juices from the slow cooker for dipping.

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