By 300 Sandwiches
My work schedule usually doesn’t allow for me to come home in time to make E a hot dinner. The Crock-Pot has solved that problem. I now can cook substantial meals for my man without rushing home after work and slaving over a hot stove. I can pop in the meat and veggies in the morning, set the timer, and have dinner ready by sunset! OR, as I did today, I can start a meal the night before, have it ready in the morning, and keep it in the warmer in case E wants a tasty lunch! It’s a LIFE SAVER!!! (you know what’s next: “Call the 1-800 number at the bottom of your screen, and the Crock-Pot can be yours for just three payments of $19.99!!!”)
Tomorrow, we’re going to our friend Kammy’s house for a Super Bowl party. We can’t go empty handed, so I experimented with dishes to bring to his spacious downtown loft expected to be packed with hungry football fans. E and I made Philly Cheesesteaks after coming home from dinner at midnight last night. We spent all of ten minutes chopping veggies, cutting the meat and combining everything into the CP. We set the timer for 8 hours, and the next morning, we had perfectly cooked meat for sandwiches. It was so good, we kept the beef for ourselves (sorry Kammy, we’ll have another meal for you ready by kickoff).
Anything made in a CP is a party pleaser. It’s easy to cook a ton of food at once, plus you can carry the CP to your destination, plug it in and warm your food without worrying about borrowing your buddy’s stove to heat up your grub. And since cooking in a CP usually involves some custom combination of spices, sauces or seasonings, a perfectly acceptable rebuttal to anyone who asks you for your recipe can be: “If I tell you, I’ll have to kill you.” They’ll still be snacking away on your food despite the denial. Touchdown.
1 lb boneless bottom round roast
1 green pepper, cut into rings
2 medium sized onions, sliced
1 tablespoon butter, melted
1-2 tablespoons Worcestershire sauce
1 teaspoon beef bouillon
1/4 cup water
1 tablespoon garlic salt
1 tablespoon white pepper
6-8 slices Provolone cheese (use 1-2 per sandwich)
4 Italian rolls
Mix melted butter and chopped onions in a small bowl and set aside. Cut beef into 1×1/4-inch strips. Season with garlic salt and white pepper. Layer the green peppers and half of the onions into the crock pot. Then layer on the beef. Place the rest of the onions on top. Mix the water and beef bouillon in a measuring cup and pour over the beef mixture in the Crock-Pot. Cover and set Crock-Pot timer for 6 to 8 hours.
At end of cooking, remove lid, add the Worchestershire sauce to finish, and stir until blended.
To assemble sandwiches, slice open Italian roll and spread open, leaving it attached on one side. Spoon out meat and onions and peppers into roll (get some of that juice, too! Will moisten the bread.). Layer 1-2 slices of Provolone cheese per sandwich on top of meat. Leaving the sandwich open-faced, place on baking sheet and pop in the oven on 350-400 degrees for about 5 minutes or until cheese melts. Remove, close sandwich, and enjoy. One pound of beef will yield 4-6 large sandwiches.