Slow Cooker Philly Cheese Steak Rice Bowls
Ingredients
2 pounds top round beef roast
2 bell peppers, seeds removed, sliced
1/2 of a sweet onion, thinly sliced
4 garlic cloves, minced
2 cups beef broth
2 Tablespoons red wine vinegar
2 Tablespoons Worcestershire sauce
1 Tablespoons Italian seasoning
1 teaspoon oregano
1/2 teaspoon onion powder
1/2 teaspoon hot sauce
1/2 teaspoon salt
1/8 teaspoon black pepper
3 bay leaves
For the rice bowl:
Shredded provolone cheese
White or brown rice, cooked
Chopped tomatoes
Shredded lettuce
Fresh parsley and green onion
Hot peppers
Banana peppers
Pepperoncinis
Directions
Thinly slice the beef and place it in the bottom of the slow cooker. Add the bell pepper and onion.
In a medium bowl mix together the garlic, broth, red wine vinegar, Worcestershire sauce, Italian seasoning, oregano, onion powder, hot sauce, salt and black pepper. Pour the mixture over the beef, peppers and onions. Add the bay leaves. Stir everything together to mix.
Place the lid on and cook on low 6-8 hours, or high 3-4 hours or until meat is tender.
Remove the meat from the slow cooker along with the peppers and onions and place in a large bowl.
To assemble the rice bowls scoop cooked white or brown rice into a bowl. Add the beef and pepper mixture on top. Sprinkle with provolone cheese and heat in the microwave for 2 minutes, or until the cheese is melted. Alternatively lay the meat on a large baking sheet and heat the meat with the shredded provolone cheese on top for 5-6 minutes at 350 degrees or until the cheese is melted.
Add your favorite toppings such as shredded lettuce, tomatoes, parsley and green onion. I also really like adding things like hot peppers, pepperonis and banana peppers to my bowls.
Store the meat in the fridge covered in a container along with the juices to keep the meat tender.
