Philly Cheesesteak Bowls

Something new to use that chuck roast on!

Ever wondered what else to cook chuck roast into besides beef roast in the crock pot? Me too! Don’t get me wrong, a beef roast is comforting on a blistery fall or winter day. However, I also want to use up some chuck roasts when the weather is warm, and I don’t feel like eating beef stew. Enter- Philly cheesesteak bowls! These are so yummy and hit all the right tastebuds.

What you’ll need:

• 2lbs High Plains Harvest chuck roast- sliced thin

• 1 onion- chopped

• 2 green bell peppers- chopped

• 1 container of mushrooms (optional)- roughly chopped

• Provolone cheese slices or shredded

• 1 TBS minced garlic

• 1 TBS Worcestershire sauce

• Steak seasoning of your choice

• 2 TBS butter or oil

• 2 cups cooked rice (optional)

• Hoagie buns (optional- without is a fun twist!)

Directions:

1. Slice and season the chuck roast with preferred steak seasoning and Worcestershire sauce. Doing this step first will allow the meat to reach room temperature before cooking, ensuring it cooks at same rate later.

2. In a large pan or pot (Dutch oven works nicely), sauté onions, peppers, and garlic on medium heat in 1 TBS of butter or oil until tender

3. Once onions/peppers/garlic mixture is tender, add mushrooms (if you are using) and cook until desired tenderness. Remove from pan and set aside.

4. Cook meat in 1 TBS of butter or oil. Once meat is cooked to 145 degrees, toss in the onion/peppers/garlic/mushroom mixture to incorporate together.

The Final Product!

5. Remove meat and veggie mixture and put in/on an oven safe serving dish. Top with cheese and broil until melted and slightly browned (Watch closely!)

6. Serve over rice or on a hoagie bun!

Serves about 4 people.