I just love Philly-style cheesesteak, but I don't love the price of steak these days. Of course it's not the same, but you can get some tasty results with a beef chuck roast in your slow cooker. Using purchased slider buns, this recipe is an easy answer to the age-old question: "What's for dinner tonight?"
Ingredients
- boneless beef chuck roast: 1 piece (2 1/2 pound)
- seasoned salt: 2 tsp
- medium onion: 1 piece (cut into 1/2 inch slices)
- cooking oil: 2 tsp
- beef consomme, undiluted: 1 can (14 ounce can)
- Worcestershire sauce: 1 tsp (to taste)
- unsalted butter: 1 Tbsp (or more if needed)
- slider-sized burger buns: 0.5 pack (15 ounce pack)
- slices provolone cheese: 8 piece (halved)
Metric Conversion
Stages of cooking
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Season each side of the chuck roast with 1 teaspoon seasoning salt.
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Set slow cooker on Low and spread out onion slices in a single layer on the bottom of the pot. Reserve a few slices for the top of the roast.
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Heat cooking oil in a nonstick skillet over medium-high heat until the oil shimmers. Brown seasoned roast in the hot oil, 3 to 4 minutes per side. Place on top of the onion slices, and pour undiluted consomme and Worcestershire sauce over the top. Cover with reserved onion slices.
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Cover and cook on Low until the beef is very tender, 8 to 10 hours.
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Remove beef from the slow cooker and place on a cutting board. Using two forks, shred the meat and discard fat and membranes. Return shredded meat to the slow cooker and keep warm.
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Melt butter in a nonstick skillet over medium heat. Open buns and place in the skillet, cut sides down. Toast for 2 to 3 minutes. Repeat for remaining buns, adding additional butter, if desired.
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Place a piece of cheese on each bun half. Add 1/3 cup shredded beef, squeezing out most of the liquid, and cooked onions, as desired. Cover with the top buns. Serve warm.
