Ingredients:

  • 2 lbs shaved beef (ribeye or beef chuck)
  • 0.5 cup low-sodium beef broth
  • 2 tbsp Worcestershire sauce
  • 1 tbsp low-sodium soy sauce
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 2 large green bell peppers, thinly sliced
  • 1 large yellow onion, thinly sliced
  • 8 oz cremini mushrooms, sliced
  • 6 hoagie rolls
  • 12 slices provolone cheese
  • 2 tbsp unsalted butter, softened

Instructions:

  1. Place the shaved beef into the bottom of the slow cooker.
  2. In a small bowl, whisk together the beef broth, Worcestershire sauce, soy sauce, garlic powder, onion powder, salt, and pepper. Pour the mixture over the beef and toss lightly to coat.
  3. Layer the sliced onions, bell peppers, and mushrooms directly on top of the beef. Do not stir yet to keep vegetables from becoming too soft.
  4. Cover and cook on Low for 6 hours or High for 3 hours. Optionally stir halfway through the cooking time.
  5. Preheat the oven broiler. Split the hoagie rolls, spread with softened butter, and toast on a baking sheet until golden brown.
  6. Use a slotted spoon to pile the beef and vegetable mixture onto the toasted rolls. Top each sandwich with two slices of provolone cheese and return to the broiler for 30-60 seconds until the cheese is melted and bubbly.