Slow Cooker Cheese Steaks

Ingredients

• 2 pounds beef tri tip steak
• 1 cup beef stock
• 1 tablespoon red wine vinegar
• 1 tablespoon Worcestershire sauce
• 2 teaspoons olive oil
• 1 large onion, sliced
• 1 large green pepper, sliced
• 8 ounces sliced fresh mushrooms
• 12 slices white American cheese
• 6 French or Italian sandwich rolls, split

Directions

Place beef in the slow cooker crock. Pour beef stock, vinegar, and Worcestershire over beef. Cook on Low until beef is cooked to medium, 3-4 hours. Remove cooked beef from broth and set aside. Reserve broth.

Preheat an oven to 350 degrees F (175 degrees C).

Heat oil in a large skillet over medium-high heat. Cook mushrooms in oil until they begin to soften; add onion and green pepper. Cook and stir until vegetables are soft, about 5 minutes.

Slice beef thinly. Divide beef and vegetables evenly among the rolls. Top each sandwich with 2 slices cheese; wrap in foil.

Place sandwiches in preheated oven and heat until cheese is melted; about 10 minutes. Serve hot sandwiches with reserved beef broth, if desired.