Philly Beef Melt Recipe
Pot roast topped w/ sauteed onions, green peppers, provolone cheese on grilled sour dough
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Ingredients
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Pot Roast
Toppings
Bread
Cooking for Sauteing
Method
Pot Roast Preparation
- 1
Sear the Roast
In a large skillet, heat a tablespoon of olive oil over medium-high heat. Season the chuck roast with salt and black pepper. Sear the roast on all sides until browned, about 4-5 minutes per side.
- 2
Cook the Roast
Transfer the seared roast to a slow cooker. Add beef broth, chopped onion, minced garlic, thyme, and bay leaf. Cover and cook on low for 8-10 hours or until the meat is tender and easily shredded.
- 3
Shred the Meat
Once the roast is cooked, remove it from the slow cooker and shred the meat with two forks. Discard any excess fat and the bay leaf.
Sautéing Vegetables
- 4
Prepare the Vegetables
In a skillet, heat the remaining tablespoon of olive oil over medium heat. Add the sliced green bell pepper and onion. Season with salt and pepper to taste. Sauté until the vegetables are tender and slightly caramelized, about 5-7 minutes.
Assemble the Philly Beef Melt
- 5
- 6
Layer Ingredients
On one slice of bread, layer shredded pot roast, sautéed vegetables, and a slice of provolone cheese. Top with another slice of bread, butter-side up.
- 7
Grill the Sandwich
Grill the sandwich for about 3-4 minutes on each side, or until the bread is golden brown and the cheese is melted. Repeat with the remaining ingredients.