Slow Cooker Skinny Cheesesteaks.

Healthy cheesesteak sandwiches, cooked in the slow cooker with peppers, onions and mushrooms.

Ingredients

• 2 teaspoons canola oil
• 1 ½ pound grass-fed beef chuck roast
• 1 teaspoon kosher salt, divided
• ½ teaspoon freshly ground black pepper
• ½ teaspoon dry marjoram or Italian seasoning blend
• 1 large onion, sliced
• 2 portabello mushrooms, stems removed, gills scraped out and sliced
• ½ cup dry red wine, such as Malbec
• 1 tablespoon Worcestershire sauce
• 1 each red and yellow bell peppers, cored and sliced
• ½ cup jarred marinara sauce
• 6 slices or ¾ cup shredded Provolone cheese (3 oz)
• 6 whole grain buns such as Ezekiels, toasted if desired

Directions

-Plug in slow cooker and turn on to medium for 6 hours.

-Heat oil in a large heavy skillet over medium-high heat. Pat beef dry and sprinkle with ½ teaspoon salt, pepper and herbs on both sides. Add to the skillet, and cook until browned on both sides, about 4 minutes per side. 

-Transfer to the slow cooker.

-Add onion and mushrooms to the skillet, and cook, stirring occasionally until the onions are starting to brown, and the mushrooms are softening slightly, 3 to 5 minutes. Add wine and Worcestershire and bring to a boil over high heat. 

-Pour wine and broth mixture over the chuck roast. Layer the peppers on top, cover the slow cooker, and let cook until the timer goes off, about 5 hours 45 minutes. Remove chuck roast to a cutting board and cut cross-wise into thin slices, removing any fat as you go.

-Add marinara and the remaining 1/2 teaspoon salt to the vegetables and stir to combine.

-Divide the beef among the buns. Using a slotted spoon top sandwiches with vegetable mixture. Top with provolone.

*This Recipe was adapted from healthy seasonal recipes