Tender meat and onions, and with melted provolone cheese (peppers are optional) all come together in the slow cooker.
2 pounds of roast beef or grilled meat…
1 tablespoon of olive oil
10.5 ounces of low-sodium beef broth
2 sliced onions
10.5 oz canned French onion soup
1 tablespoon of soy sauce
1 tablespoon of chopped garlic
2 sliced peppers (yellow, red or green), optional
8 ounces of sliced provolone or American cheese
8 hoagie or sub rolls
Season the meat with salt and pepper. Heat the olive oil over medium-high heat and brown the meat on all sides. Place it in the slow cooker.
Add the broth to the pan scraping the browned pieces. Add to the slow cooker with onions, onion soup, soy sauce and garlic.
Simmer for 8 hours adding peppers during the last 45 minutes.
Preheat oven to 350°F.
Open the sub rolls with cheese on each side. Bake about 5 minutes or just until the cheese melts. Cover with meat and peppers.
Note: If you prefer softer onions, add them along with the meat. If you prefer your onions to be slightly firmer, add them during the last 45 minutes of cooking.
Browning the meat before placing it in the slow cooker is optional but adds extra flavor.
Beef can be sliced or pulled.