Freezer to Slow Cooker Philly Cheese Steak

Freezer to Slow Cooker Philly Cheese Steak

These Philly Cheesesteaks are packed with plenty of veggies to make a balanced meal without all the guilt that comes from a traditional Philly sandwich.

Yields: 6 sandwiches

Ingredients

    • 2 sweet onions, sliced
    • 1 tsp minced garlic
    • 1 tablespoon olive oil
    • 1.5 pounds lean round sirloin steak, thinly sliced (you can ask your butcher to do this)
    • 1 tablespoon butter
    • 1/2 teaspoon pepper
    • 1 teaspoon kosher salt
    • 8 ounces sliced mushrooms
    • 2 green bell peppers, sliced
    • 1 tablespoon low sodium soy sauce
    • 2 1/2 cups low sodium beef broth
    • 6 whole wheat sub rolls
  • 6 slices low-fat provolone cheese (optional: use whatever cheese you like best, as long as it melts well)

Directions

Prep:

  1. Label your freezer bag with the name of the meal and cooking instructions.
  2. Place all the ingredients (except the sub rolls and cheese) in a Gallon Freezer Ziploc bag.
  3. Remove as much air as possible, seal and lay flat in the Freezer.

Cooking:

  1. The night before cooking, move frozen bag to your refrigerator to thaw
  2. The morning of cooking, pour contents into slow cooker.
  3. Cook on “low” setting for 6 hours.

To prepare the sandwich, add cheesesteak mixture to a roll, top with cheese, and lightly toast until cheese is melted.