I had a nice chuck roast to do something with the other day. I also
had a can of beef broth, an onion, a red bell pepper and half of a green
pepper. After some digging in the freezer, I found some sandwich rolls
and then scored when I discovered some provolone cheese in the fridge.
What do all these things have in common? The makings of a yummy
sandwich, that's what! Not being one to let a good idea go to waste, I
set about making these...and I can tell you, it won't be the last time,
either!
Philly Beef Dip Sandwiches
2 pound chuck roast
1 14-ounce can beef broth
Lawry’s Seasoning Salt
Red bell pepper
Green bell pepper
Onion
Provolone cheese slices
Rolls
Butter
Place roast in crock pot or Dutch oven. Pour beef broth over roast.
Sprinkle
both sides with seasoning salt. Cook for 6 – 8 hours in the crock pot
on low or for 3 – 4 hours in the oven at 300 degrees.
Remove
roast from pan. Slice peppers and onion and brown in a large skillet
with olive oil. Cook until veggies are tender. Shred meat into large
chunks and add to veggies.
Brown rolls with butter in a
skillet. Assemble sandwiches with meat, veggies and cheese. Ladle out
some juice to serve with the sandwiches.
The start of deliciousness.
Put the seasoned meat in a pan or
crockpot then pour the beef stock over.
After the meat is cooked, strain the juices.
Shred the meat into large-ish chunks.
Saute the veggies until tender-crisp.
Mix the meat and veggies together then....
..serve on buttered and grilled rolls with the cheese.
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