"This makes a fantastic meat for Philly steak sandwiches. You can even use lower grade roasts and have this turn out. It also makes its own au jus if you like to dip as I do. To serve, sautee a sliced onion and sliced green pepper in a skillet. Put meat on a sub bun and top with onion and green pepper and Swiss or provolone cheese on top of that. Leave open-faced and broil until the cheese just starts to brown. The top of the bun will brown fast so don't broil that until the cheese has completely melted and just starts to show color." — duboo
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beef sirloin, cut into 2-inch strips, or more to taste
ground black pepper
bourbon whiskey (such as Jim Beam®)
hot sauce (such as Frank's Red Hot ®)
1 (12 fluid ounce) can or bottle
beer (such as Budweiser®)
It is a pleasure to be the first person to try and rate this recipe. I used a 3 lb. sirloin tip roast that was about 3.5 inches thick so I sliced it across the grain in about 1 Cm thick slices. I used all the spices except omitted the cumin, a personal preference. I didn't have beef bouillon cubes, but did have my own homemade beef broth, so used a cup of that with the beer (Yuengling ®) and whiskey, just enough to cover my meat. My slow cooker is a very old cooker and low for seven hours was perfect for tender moist meat with excellent flavor, you wouldn't even know beer was used. My husband used the au jus for dipping his sandwich in, sort of a french dip Philly steak. Easy to quick cook up the onions and peppers for some really great tasting sandwiches.
Tasty tasty and easy! :-) My sirloin was about 3lbs and I quadrupled most of the rest of the ingredients. I omitted the soy sauce and added a lot more hot sauce, and I don't use the bouillon cubes, but I replaced with beef base. This made the house smell GREAT as it cooked, and it tasted wonderful. Used Muenster cheese. Oh, and I did just add the new sliced peppers to the meat in the last hour of cooking and that worked well. They were softened but not disappearing. The only thing I will caution is that if you leave this go too long, the pretty slices will end up self shredding..doesn't change the taste, just not as pretty or as "philly steak" looking. :-) Thanks, Scooby!
Fantabulous explosion of flavours! I used the beer I had on hand Budweiser™, and I didn't have Kentucky whisky only Tennessee (J.D) so that's what I used. I had a moment and completely forgot to add the bouillon cubes and didn't miss it a bit. I was a little worried about pre-cutting the meat and I usually sear it off before I put it in the slow cooker but I've made a recipe from this home cook before so I had faith and followed directions. I was right to do so because this was awesome! Thank you Duboo. I enjoyed Sunday football while my sups was cooking away. My boys really loved it too!
I finally made this today, and the results were way above my expectations. I have made other slow cooker beef sandwiches that came out tasting like nothing more than a shredded, Sunday beef roast piled on a bun. Always disappointing. This recipe, however, had exactly what I was looking for in a slow-cooked beef filling for a beef sub sandwich. Delicious flavor and melt-in-your-mouth texture. I sliced the sirloin 1/4 inch thick so it would keep shape (didn't want it shredded) and seasoned it with a little of the spice mixture and seared it first. I added the rest of the spice mixture to the slow cooker along with the seared beef strips and the remaining ingredients. I used Crown Royal, thank goodness, to compensate for the cheap, domesticated light beer that I had to use, and Muenster cheese under the broiler like another reviewer because I like how it melts nice and creamy, and the sauteed peppers and onions. All spices and measurements I followed exactly. I'm going to make this again this weekend to impress my guests who are coming in from out of town :)
Tried this last night, it is a winner. So easy to make and the house smelled wonderful as it cooked. I used skirt steak as that was what I had on hand and it came out so tender. I followed the recipe as written and I'm so glad I did, I will be making this again.
Thanks for sharing such a great recipe.
I loved the way the meat turns out tender & moist from these ingredients. I don't usually like pot-roast-type meat, as it always feels "dry", even with juice & gravy. This meat is so tender & juicy - I guess from the chemistry of the beer/whiskey/spices? (I felt like a mad scientist mixing the many seasonings!) It is SO good! I think I ate 1/3 of it during the day - I had to make sure I didn't overcook it, right? The juice is so good I want to drink it...I used 2# boneless beef short ribs sliced 1/2" thick, doubled the seasonings & cooked 8 hours on low. Fabulous! I will use this recipe over & over and have been thinking of adapting it for a pork loin I've got on hand...
Excellent recipe! So much flavor. My husband liked using the leftover juices to dip his sandwich into since there was so much flavor in the juice as well. :) We used 805 beer, and I didn't realize it until I made the recipe that I was out of beef bouillon so I used a little beef stock instead. Loved how easy and good the recipe was! We will be making this again!
We haven't even made it to sandwiches yet, but I had to rate this one. WARNING: the smell of this cooking will make you want to eat the paint off the wall! This stuff is good...really good. I didn't have sirloin but had bought a chuck roast on sale and just trimmed the fat and sliced it. I didn't use the bourbon (non in the house), and I used a Corona beer (just what I had on hand). I also had to change up the spices due to my limitations...I used summer savory and marjoram (no thyme or dried basil), and I omitted the powders (chili, onion, and garlic). I used 5 really big garlic cloves and didn't feel I would miss the garlic powder. And I don't realy care much for chili powder. I also omitted the cumin (non on hand and don't really care for) and the beef bouillon (don't do those cubes, LOL) and used a splash of beef broth instead. I used my homemade smoked jalapeno hot sauce, and I used hot smoked paprika. I added a touch more soy sauce, too, just to use up the bottle. I just took a taste to check the meat tenderness and had to stop myself from dipping out a generous serving! This is a definite keeper. Thanks, Duboo!
* Percent Daily Values are based on a 2,000 calorie diet.
Slow Cooker Philly Steak Sandwich Meat
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 96
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