Admittedly, these aren't exactly Philly Cheesesteaks - I'm not sure those are actually, truly available outside of Philly. And, of course, then it depends on which kind of cheesesteak you prefer. But if you're like me and can't exactly drive to Philly any old time in order to get your cheesesteak fix, this is a great alternative - and one made easy by your slow cooker!

Philly Cheese Steak Sandwiches
From Pillsbury Slow Cooker Recipes

Prep Time: 25 minutes
Makes about 4 sandwiches

1 tablespoon margarine or butter, softened
2 medium onions, sliced
1 lb boneless beef round steak, 1 inch thick, trimmed offat and cut into 1 x 1/4 inch strips
2 teaspoons garlic-pepper blend
1/2 teaspoon salt
1 large green bell pepper, cut into rings
1/4 cup water
1 teaspoon beef-flavor instant bouillon
4 hoagie buns (or sub rolls, whatever you call them!)
4 1 oz slices of provolone cheese (or whichever you prefer)

Directions

1. In a medium bowl, combine margarine and onions; mix to coat. Spirnkle beef with garlic-pepper blend and salt.

2. In a 3 to 4 quart slow cooker, layer half of the onions, all of the beef, and the bell pepper. Top with remaining onions. In measuring cup, combine water and bouillon; stir until dissolved. Pour over mixture in slow cooker.

3. Cover; cook on low for 6 to 8 hours.

4. About 10 minutes before serving, place bun halves, cut side up, on ungreased cookie sheet. With slotted spoon, place beef mixture on bottom halves of buns. Top each with 2 pieces of cheese. Broil 2 to 3 inches from heat until cheese is melted and top halves of buns are toasted. Place top halves over cheese and serve.

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