Philly Cheese Steak Sandwich 
Serves 4 
1 tablespoon butter, melted 
2 medium onions, sliced 
1 pound boneless beef round steaks, cut into 1-inch strips
2 teaspoons garlic-pepper blend 
½ teaspoon salt 
1 large green pepper, cut into rings 
¼ cup water 
1 teaspoon beef-flavored instant bouillon 
4 hoagie buns split 
4 (1 ounce) slices provolone cheese, halved 
Combine butter and onions, mix to coat. Sprinkle steak strips with garlic-pepper 
blend and salt. In slow-cooker layer ½ onions, all of the steak strips and bell pepper 
rings then top with remaining onions. Combine water and bouillon stirring to dissolve.
 Pour over steak mixture. Cover and cook on low for 6 to 8 hours. Place bun halves,
 cut side up on ungreased cookie sheet. With slotted spoon, top bottom half of bun with
 beef mixture. Top each with 2 pieces of cheese. Broil until cheese is melted and top
 half of bun is toasted. Serve and enjoy.