Yesterday while wandering around the store isles I was just stumped about what I wanted to make for dinner. Let’s face it…as a mother it sometimes gets so repetitious not only fixing dinner every night but also trying to come up with new ideas.
The grocery store phantom must have been reading the bubble above my head because suddenly in front of me was a rack of bread that had been discounted because it was about a day before time to throw it away. I got a package of 24 sour dough small hoagie style rolls for $1! Yes you read that right 24 of them for $1. And to my surprise they weren’t even close to being stale!
I decided I was going to make mini french dip cheesesteak sandwiches with them but of course when I got over to the steak section of the meat counter the prices were obsurd!
So I checked out the “manager’s special” section. If you have one of these in your supermarket’s meat section, I highly recommend you always check it because you can get some great deals on meat that they are about to have to take off the shelf.
There, gleaming up at me was a nice 4 pound chuck roast with very little fat and was marked down to $2.00 a pound!!! Score!
I grabbed some “store brand” mozzarella cheese which was just under $4 for a pound and two packages of mushrooms at $1.42 a package (pre-cut). The peppers I used came from our garden, of course, so they were free!
First I put a little oil in a pan, seasoned my meat (I love Grill Mates Montreal Steak Seasoning) both sides, and then seared my lovely piece of chuck roast for about 3-5 minutes each side. While that was searing I chopped up the peppers, an onion I already had in the fridge, some garlic, and the mushrooms. I also mixed together 16oz of beef broth, some red wine, red wine vinegar, and worcestershire sauce and whisked together in a bowl.
I threw the peppers and onion into the crockpot, then placed the seared piece of meat on them poured the broth mixture over the top and then put the finely chopped garlic on top of the meat. You want the top portion of the meat not be covered with broth. Put the lid on it and put it on low for 8 hours and forget about it. Put the sliced mushrooms aside to add towards the end. I added mine the last hour of cooking.
Once the kids started whining that they were hungry and “when was dinner going to be ready” was all I heard, I took out the bag of rolls and sliced several of them in half long ways, laid them on a foiled baking sheet and sprinkled them with olive oil and then placed them in a 400*F oven for about 3 minutes and then switched to the broiler for 1 minute to get them good and toasted.
I then took them out and set the tops aside. I separated the cooked meat right in the crockpot using two forks. Grated my cheese. Then using tongs I grabbed some of the meat mixture and placed it on top of the toasted bottom halves of bread. Sprinkled a nice portion of cheese on top and then popped them back into the 400*F oven for about 10 minutes until the cheese is nice and melted and bubbly. Removed and popped the tops on them and cut them in half so they were toddler size friendly.
They gobbled them down. I used some of the juice in the crockpot on the side with mine to dip in like a french dip. I have enough of everything left over to make plenty more sandwiches which makes the sandwiches less than a $1 to make. Mmmm I think I will have one for lunch today.
I can also see putting whatever you like on these. Some steak sauce, maybe some pickles and mustard, pickled jalepenos. But I just kept it simple. My kids love sautéd mushrooms and peppers so there weren’t any “noses turned up” at these.
And clean up was a cinch….threw the tin foil away and washed to crockpot! This is going in my “mother’s dream meal” box.
- 3-5 lbs of Chuck Roast
- 1 package of sourdough hoagie rolls (or quite frankly whatever rolls you can find on clearance in the bakery section)
- 1 lb of mozzarella cheese
- 2 8oz packages of mushrooms
- 1 onion
- several peppers from the garden or a couple bell peppers from the grocery store
- 16oz of beef broth
- 1 cup of red wine (any left over from the night before is good…oh wait I never have any left over therefore I just open a bottle and use some for cooking and pour me the rest)
- 1/8 cup of red wine vinegar
- 1/8 cup of worcestershire sauce
- olive oil
- seasonings of choice
I am linking the recipe with the following fabulous linkys: