I've made these before, but this time they turned out better than ever. I stopped at the local butcher shop and picked up what I think was a rump roast. The butcher and I were talking and I can't remember what I got! Whatever it was, we loved it!. Using lower fat cheese and making my own fries probably made this a little more figure friendly. I know, that's just in my imagination but HEY, it IS my anniversary!
This is how I made the fries:
One potato per person cut into wedges
Large zip-loc bag
Mrs. Dash Garlic & Herb Seasoning
Mrs. Dash Spicy Seasoning
Olive Oil
Put potato wedges in bag with seasonings and oil and shake to coat. Spread on baking pan and bake at 400 degrees for about 20 to 30 minutes or until done to your liking.
The Philly Cheese Steak recipe came from the "Crock-Pot The Original Slow Cooker Best-Loved Slow Cooker Favorites" Cookbook. The only thing I did different was to use a roast instead of round steak. About an hour before we ate I took it out, sliced it and put it back in the crockpot. I also just used 2 onions and a lower fat mozzarella cheese.
Makes 8 servings
2 pounds round steak, sliced
2 tablespoons butter or margarine, melted
4 onions, sliced
2 green bell peppers, sliced
1 tablespoon garlic-pepper blend
Salt, to taste
1/2 cup water
2 teaspoons beef bouillon granules
8 crusty Italian or French rolls - toast rolls on griddle or under broiler, if desired
8 slices Cheddar cheese, cut in half
Combine steak, butter, onions, green peppers, garlic-pepper blend and salt in Crock-Pot slow cooker; stir to mix.
Whisk together water and bouillon in small bowl; pour into Crock-Pot slow cooker. Cover; cook on LOW 6 to 8 hours.
Remove meat, onions and green peppers from Crock-Pot slow cooker and pile on rolls. Top with cheese and place under broiler until cheese is melted.
