I’m putting this one in the “Crock It” Section and the “Sandwich’s & Snacks” Section because I made most of it in the crock pot but it’s an awesome sub!! I wanted to make something quick tonight and felt like steak and cheese and I know it’s one of my hubby’s favorites, so I was off in search of the “perfect” sub. I didn’t find it but found one close to it (Food.com) and tweaked it, so here is what it came out to be, I ended up serving it to my mother-in-law and my hubby and we all really liked it! Another good meal in this home!
1 lb. of Sirloin Steak Tips (I got 1.12 lbs at Hannaford’s the ones meant for grilling(
1 Onion, Sliced and halved
1 1/2 tsp of Worcestershire Sauce
1 Can of Cream of Mushroom Soup (I used 99% fat free)
1 Cup of Mushrooms, chopped (I used fresh I’m sure canned would be fine)
1 tsp of Garlic Powder
Salt and Pepper to taste
1/4 Cup of Parmesan cheese (I used fresh)
3 large sub rolls (I used 6 halved, helps portion control)
I had 6 half subs (3 whole) I used halves because it came in whole wheat light and it helps with portion control, we ended up eating 2 each!
Slice tips in slices (not chunks), use salt and pepper and the garlic powder to season and place on the bottom of your crockpot.
Place the sliced, halved onions on top of the steak and the mushrooms on top of the onions. Add Worcestereshire Sauce.
Pour the can of soup on top, top with parmesan cheese and lightly stir.
I stirred it a few times to keep it from sticking to the pot but it really didn’t need to.
Cook on high for 4 hours or low for 8.
Preheat your oven to 350 and slice the rolls to leave one side attached.
Spray cooking oil on each side of the roll, turn it over and place face down on a baking sheet. Bake for 10 minutes. This lightly toasts your bread.
Pull out bread, spoon steak and mixture onto each roll, cover each one with the amount of provolone you prefer and bake for 5 more minutes. Let cool for a few and serve! YUM!!!