Roast Beef and Provolone Sandwich
  • 1tsp extra-virgin olive oil
  • 1small onion, julienned
  • 2 bell peppers, julienned (whatever colors you prefer)
  • 3cups Slow Cooker Balsamic Beeffind link to recipe below in notes
  • 1cup reserved juices from Slow Cooker Balsamic Beeffind link to recipe below in notes
  • 4 hoagie rolls
  • 4slices reduced fat provolone cheesecut in half
  1. In large skillet, heat the olive oil over medium heat. Add the onion and peppers. Cook until browned and soft, about 10 minutes.
  2. Meanwhile heat the balsamic beef in a small pan or in the microwave. Heat the juices as well though keep separate from the meat.
  3. Lightly toast the rolls. Assemble the sandwiches by placing 3/4 cup of the beef mixture on the bottom of each roll. Top with onions and peppers and two half slices of provolone cheese to cover the mixture. Broil in the oven until the cheese is melted. Top with the other half of the roll. Serve with the beef juices in a small bowl on the side of each sandwich for easy dunking.
Recipe Notes

Slow Cooker Balsamic Beef Recipe

Chef’s Note: Using a whole wheat sandwich thin and ½ cup of the meat mixture will cut back on the amount of calories and fat in this recipe.

Nutrition Facts
Roast Beef and Provolone Sandwich
Amount Per Serving
Calories 617 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 12g 60%
Trans Fat 0g
Cholesterol 116mg 39%
Sodium 686mg 29%
Total Carbohydrates 45g 15%
Dietary Fiber 4g 16%
Sugars 10g
Protein 45g 90%
* Percent Daily Values are based on a 2000 calorie diet.