Steak and Cheese

Whenever I have leftover roast, I make steak and cheese sandwiches.  With Ashley's homemade roll thrown in, I saw my leftover go-to transformed into a meal in it's own rite.  The mass-produced version is even better than the standby, so this summer I'm firing up my crockpot and feeding a crowd off one itty bitty roast!  My pocketbook is happy and so are the guests.  This is one fun sandwich.   


   
Prepare Hoagies in advance.  You can even freeze them and defrost on the counter the day of your meal. Sprinkle salt and pepper on the roast and cook in a crockpot on low for 8 or 9 hours, or until it begins to shred.  Some roasts take longer than others, so be patient.    Slice an onion into thin half rounds.  These onions will cook way down before you're finished, so don't skimp.  You will need the entire onion. 

1/2 chuck or rump roast (about 3-4 lbs.)
1 red onion
16 oz. mushrooms
1 bell pepper
2 cloves garlic
1-2 t red wine vinegar
cracked pepper
salt
1 C mozz cheese
 

Wipe mushrooms with a damp cloth.  You don't want to get them wet to clean them, or they won't cook as well. Chop mushrooms and half a bell pepper.  Mince one garlic clove. 

   
Start with the onions and sauté in butter on med heat until they are just beginning to brown, about 5 minutes. Sprinkle red wine vinegar evenly over the onions. Turn heat to low and continue to cook until the onions caramelize.  This should take another 2 or 3 minutes.  They become darker and very pliable. 
This is an important step!  The vinegar adds a lot of flavor to the sandwich and makes the onions melt in your mouth. 
Add your other vegetables and sauté until tender.  Next add your shredded roast and heat through.  I worked in a couple of batches because my skillet wasn't that big.  At this point you can add salt and fresh cracked pepper to taste.  This sandwich stands up to a LOT of pepper, so don't be stingy!

Note:  If youare using an entire roast, I would add cooked veggies directly to the crockpot after the roast is shredded.  Be aware that the mushrooms and onions will not get browned if they are overcrowded in the pan, so you will need to work in batches on those two items.

     
Turn off the heat and add 1 C mozz cheese.  Serve hot!   

Problems:  Too much roast and not enough add ins  Without the caramelized onion, pepper, and a lot of mushrooms, this is just roast on a bun.  That isn't exciting at all.  Make sure you have enough of each vegetable, and don't forget the cheese.  The sandwich ends up really having more add-ins than roast when you're done.

 

Steak and Cheese (serves 5)

1/2 chuck or rump roast (about 3-4 lbs.)
1 red onion
16 oz. mushrooms
1 bell pepper
2 clove garlic
1-2 t red wine vinegar
cracked pepper
salt
1 C mozz cheese 

  1.  Prepare Hoagies in advance.  You can even freeze them and defrost on the counter the day of your meal.

  2.  Sprinkle salt and pepper on the roast and cook in a crockpot on low for 8 or 9 hours, or until it begins to shred.  Some roasts take longer than others, so be patient.   

  3. Slice an onion into thin half rounds.  These onions will cook way down before you're finished, so don't skimp.  You will need the entire onion. 

  4. Wipe mushrooms with a damp cloth.  You don't want to get them wet to clean them, or they won't cook as well.

  5. Chop mushrooms and half a bell pepper. 

  6. Mince one garlic clove. 

  7. Start with the onions and sauté in butter on med heat until they are just beginning to brown, about 5 minutes. Sprinkle red wine vinegar evenly over the onions.

  8. Turn heat to low and continue to cook until the onions caramelize.  This should take another 2 or 3 minutes.  They become darker and very pliable. 
    This is an important step!  The vinegar adds a lot of flavor to the sandwich and makes the onions melt in your mouth. 

  9. Add your other vegetables and sauté until tender.  Next add your shredded roast and heat through.  At this point you can add salt and fresh cracked pepper to taste.  This sandwich stands up to a LOT of pepper, so don't be stingy! 

  10. Turn off the heat and add 1 C mozz cheese. 

  11. Serve on hoagie rolls.

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