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Slow Cooker Steak Sandwiches
This southwestern steak sandwich recipe starts with tender beef is seasoned with Texas style seasonings then slow cooked to buttery perfection.
Course
dinner
Cuisine
American - Southwest, Slow Cooker
Prep Time
10
minutes
minutes
Cook Time
8
hours
hours
Total Time
8
hours
hours
10
minutes
minutes
Servings
6
servings
Calories
1233
kcal
Author
Marye Audet-White
Equipment
Slow Cooker
Ingredients
Meat
3
pounds
Beef Bottom Round Roast
3
teaspoons
kosher salt
1
teaspoon
smoked paprika
1
teaspoon
cumin
1
teaspoon
pepper
1
teaspoon
garlic powder
½
cup
beer
Sandwiches
2
tablespoons
oil
3
large
onions
, sliced
3
Poblano peppers
sliced lengthwise, ribs removed
⅓
cup
chipotle aioli
1-½
cups
cilantro
fresh
6
ounces
smoked Cheddar cheese
, slices
6
Cornmeal Sandwich Rolls
Instructions
Meat
Spray the slow cooker with non-stick cooking spray.
Mix the salt, paprika, cumin, garlic, and pepper.
Rub on all sides of the meat.
Add the meat to the slow cooker.
Pour the beer in the slow cooker.
Cover and cook for 8 hours on low.
Shred the meat and let
simmer
until ready to use.
Blackened Poblano and Onion
Add a little oil to a heavy skillet.
Heat until the oil shimmers.
Add the onion and poblano and cook, stirring often, until blackened and soft.
Set aside until ready to use.
Sandwiches
Slice the sandwich buns in half.
Spread with chipotle aioli.
Mound the beef on the bun.
Cover with cheese.
Add cilantro as desired.
Top with onions and poblano.
Nutrition
Calories:
1233
kcal
|
Carbohydrates:
98
g
|
Protein:
69
g
|
Fat:
60
g
|
Saturated Fat:
25
g
|
Cholesterol:
207
mg
|
Sodium:
1644
mg
|
Potassium:
1068
mg
|
Fiber:
7
g
|
Sugar:
11
g
|
Vitamin A:
1505
IU
|
Vitamin C:
53.7
mg
|
Calcium:
273
mg
|
Iron:
6.7
mg