Slow Cooker Balsamic Steak Sandwiches
2 Pounds Sirloin Steak (or other preferred cut of beef)
1 (14.5 oz) Can/Carton Beef Broth
3/4 Cup Balsamic Vinegar
2-3 Cloves Garlic, minced
1/2 Teaspoon Salt and Pepper, each
8 Ounces Sliced Mushrooms (white or baby bella mushrooms)
6 Slices Provolone Cheese
6 Martin’s Hoagie Rolls or Martin’s Sandwich Potato Rolls
In a slow cooker, add the steak. Pour the broth and vinegar over the steak. Top the steak with minced garlic, and salt and pepper to preference. Top the steak with the sliced mushrooms.
Cover slow cooker with lid, and set cooker to low for 4-6 hours.
When meat has finished cooking, transfer to a cutting board, slicing meat into thin strips. Add steak strips to Martin’s Rolls, topping with mushrooms, and provolone cheese. If desired, heat sandwiches in oven at 425 for approximately 5 minutes to melt the cheese. Serve right away while still warm.
Recipe courtesy of Delightful E Made