Philly Cheesesteak

Directions

1Cut onion in half and slice finely, place in bowl of slow cooker with the mince and break up the mince with a wooden spoon.

2Mix in the garlic and onion powders, salt and pepper.

3Slice the four sides from the capsicum and then chop into short sections about 1cm wide.

4Gently mix the capsicum and mushrooms into the mince.

5Cook on low for 5-6 hours.

6Once the mince mix is ready, scoop it into a large bowl using a slotted spoon and discard the fat.

7Cover the mince with foil while you clean the slow cooker bowl (either wipe it with paper towel or wash and dry it before replacing in the slow cooker.)

8Slice your rolls in half and lightly butter (optional).

9Assemble your rolls, putting cheese on the bottom, mince mixture on top of that, then more cheese on the top of the mince.

10Carefully place each roll into the slow cooker.

11Heat on high for 30-45 mins (depending on how crusty you like your rolls and how hot your slow cooker is) using the tea towel trick.

12Serve on their own or with a side of hot chips.

Notes

1You can delay adding the capsicum and mushrooms until the mince has been on for around 2 hours if you wish the capsicum to retain more colour, but not necessary.

2I found this feeds two adults and two kids, or three adults. There was mince left over so if you have a bigger family just add another two rolls and more cheese.

3

4