November 13-Make Ahead Meal #3: Crockpot Pepper Steak/Cheesesteak Flatbread Sandwiches

Although adjusting to a longer commute can be a challenge, discovering new make-ahead meals can be pretty fun! There is nothing like coming home to a home cooked meal simmering in the crockpot. Yum.

Crockpot Pepper Steak
Original Recipe from MJWAGNER68 at Allrecipes.com
1.5-2lbs beef sirloin, cut into 2-inch strips
Garlic powder
3 tbsp vegetable or olive oil
1 cube beef bouillon
1/4 cup hot water
1 tbsp cornstarch
1/2 cup chopped onion or 2 tbsp dried onion
2 large bell peppers, chopped
1 14.5oz can stewed tomatoes, with liquid
3 tbsp soy sauce
1 tsp white sugar
1 tsp salt


The night before (or the morning of):

1. In large skillet, heat oil and brown the beef strips. Sprinkle with garlic powder to taste. Transfer meat to slow cooker.
2. Mix bouillon cube with hot water until dissolved. Next, mix cornstarch until dissolved. Pour into slow cooker with meat. Stir in onion, peppers, tomatoes, soy sauce, sugar, and salt.
3. Cover and refrigerate until ready to cook (I recommend cooking within 24 hours of prep).




The day of: 

Cover and cook on High 3-4 hours or on Low 6-8 hours.

Cheesesteak Flatbread 

This pepper steak works great as sandwich filling! Toast two flatbread rounds. Using a slotted spoon to eliminate juice, placed a scoop of the steak and pepper mixture on top of one half. Top with mozzarella cheese and place other half of the flatbread on top to create a sandwich. Enjoy!

*Original recipe suggests serving the pepper stead over rice or noodles, which would pair very nicely with this dish!