Healthy cheesesteak sandwiches, cooked in the slow cooker with peppers, onions and mushrooms.
- 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
- 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.
- Serving Size: 1 bun, 2 ounces meat, 1/3 cup vegetables plus chee
- Calories: 277
- Sugar: 4 g
- Sodium: 443 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Carbohydrates: 25 g
- Fiber: 7 g
- Protein: 22g