MAKES 6 SANDWICHES
PREP: 15 MINUTES / COOK: 7 HOURS, 10 MINUTES / TOTAL: 7 HOURS, 25 MINUTES
Here is a fantastic recipe for a slow-cooked beef with typical Philly cheesesteak toppings, but with a healthy twist. The slow-cooked beef is tender and flavorful and a good option if you are starting to experiment with eating more red meat. While doughy bread products are not well tolerated after weight-loss surgery and should be avoided to help keep carbohydrate counts down, most people find that eventually they can tolerate them—but the thinner the better (no large deli rolls).
1½ pounds beef chuck roast
½ teaspoon freshly ground black pepper
½ teaspoon ground marjoram
2 teaspoons extra-virgin olive oil
1 large onion, sliced
1 red bell pepper, cut into thin strips
1 yellow bell pepper, cut into thin strips
8 ounces (2½ cups) sliced mini portabella mushrooms
½ cup dry red cooking wine
1 tablespoon Worcestershire sauce
½ cup canned tomato sauce
6 sprouted-grain hot dog buns, such as Angelic Bakehouse, or sandwich thins
½ cup shredded provolone cheese
1 Sprinkle the pepper and marjoram over the beef.
2 In a large skillet over medium heat, heat the olive oil. Add the beef and sear on both sides, about 3 minutes per side. Transfer the beef to a slow cooker.
3 Add the onion and red and yellow bell peppers to the skillet, and cook for 2 to 3 minutes, until they begin to soften. Add the mushrooms, and cook for 1 minute more.
4 Add the cooking wine and Worcestershire sauce, and bring to a boil. Remove the skillet from the heat.
5 Pour the vegetables and sauce mixture over the roast. Cover the slow cooker, and cook on low for 7 hours until meat is tender and cooked through.
6 Turn off the slow cooker and carefully transfer the roast to a cutting board. Cut the roast into thin slices.
7 Add the tomato sauce to the slow cooker, and mix until well combined.
8 Toast the buns.
9 Layer half of each bun with the beef and top with the vegetables in the tomato sauce. Sprinkle each with the provolone cheese, top with the other half of the bun, and serve.
Per Serving (1 sandwich): Calories: 306 Total fat: 10g Sodium: 386mg Total carbs: 24g Sugar: 2g Fiber: 1g Protein: 30g
Post-Op Servings
1 sandwich