Philly Cheesesteak

• Cut onion in half and slice finely, place in bowl of slow cooker with the mince and break up the mince with a wooden spoon.
• Mix in the garlic and onion powders, salt and pepper.
• Slice the four sides from the capsicum and then chop into short sections about 1cm wide.
• Gently mix the capsicum and mushrooms into the mince.
• Cook on low for 5-6 hours.
• Once the mince mix is ready, scoop it into a large bowl using a slotted spoon and discard the fat.
• Cover 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.)
• Slice your rolls in half and lightly butter (optional).
• Assemble your rolls, putting cheese on the bottom, mince mixture on top of that, then more cheese on the top of the mince.
• Carefully place each roll into the slow cooker.
• Heat 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.
• Serve on their own or with a side of hot chips.

Notes

• You 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.
• I 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.