SLOW COOKER |
PRESSURE COOKER
Nothing beats a warm and cheesy Philly cheesesteak sandwich, am I right? I like to cook the roast for this recipe in the slow cooker, which makes the meat super tender and flavorful and easy to shred. I prefer to top my steak with Cheez Whiz, but since it may not be everyone’s thing, I have replaced it here with the much-debated alternative, provolone. Why not try it both ways?
Prep Time:
10 minutes
Cook Time:
5 hours on High or 8 to 10 hours on Low
Serves:
4
1 (2-pound) venison roast
Kosher salt
Freshly ground black pepper
2 green bell peppers, halved, seeded, and sliced
2 red bell peppers, halved, seeded, and sliced
1 large onion, thinly sliced
2 tablespoons minced garlic
1 (14.5-ounce) can beef broth
4 soft hoagie rolls
8 slices provolone cheese (or 1 jar Cheez Whiz)
1.
Season the venison roast generously with salt and pepper on all sides, then place it in a 6- to 8-quart slow cooker. Add the bell
peppers, onion, garlic, and broth.
2.
Cover and cook on High for 5 hours or on Low for 8 to 10 hours.
3.
Use two forks to shred the meat right in the slow cooker, then mix well with the sauce.
4.
To serve, place 1 cup of the shredded meat mixture inside each hoagie roll, top with provolone or Cheez Whiz, and serve immediately.
Pressure Cooker Variation:
In step 1, combine the ingredients in an electric pressure cooker. Lock the lid and close the steam valve. Select Manual and set the time for 6
0 minutes on High Pressure. Naturally release the steam for 1
5 to 2
0 minutes, then quick release any remainin
g steam.