I have found that my role as a Food Revolution Ambassador is a very natural extension of my work as a health coach. I just love teaching people how to cook delicious recipes from scratch at home!
For my Food Revolution Ambassador challenge for November, we were asked to return to slow cooking, and I just knew what recipe I wanted to create.
And this recipe guys, oh this recipe! Back in high school I worked in a little pizza/sandwich shop, and by far the most popular thing on the menu was called the steak’n’stuff sandwich. I made so many of these sandwiches in my time there, and before long it was one of my favorites, too. Since leaving that sandwich shop I have been trying to recreate that wonderful sandwich. I’m so excited that I have finally done it, and in a real food way! Eating this sure takes me back to the sounds and smells of that little shop.
Don’t be fooled thinking this is just any old boring sandwich, the combination of flavors is perfect! And I love how it gets gooey and messy and everything falls right out of the bread.
Have a fork handy to get that deliciousness that will land on your plate! I like to take the leftover broth from the slow cooker, strain it, and then we dip our sandwiches in it. We didn’t do any dipping with the steak’n’stuff at the old sandwich shop, but we should have! It’s the perfect finishing touch.
We like to eat these with homemade whole wheat buns. Yum!
- Chuck roast, 2-1/2 to 4 pounds
- 2 cloves garlic, minced
- 2-3 sprigs fresh thyme
- ½ cup soy sauce (use coconut amminos to make it a really clean recipe)
- 1 cup beef broth (bonus points if it is homemade bone broth)
- ½ tsp salt
- Fresh cracked pepper
- 2 cups water
- 2 T butter
- 1 onion
- 1 green pepper
- 5-6 mushrooms (I like cremini mushrooms for this)
- Provolone cheese (try for organic from grass-fed cows)
- To a slow cooker add roast, garlic, thyme, soy sauce, broth, salt, pepper, and water.
- Set to low and cook for 6-8 hours until tender. (Save the leftover broth!)
- Chop onion, pepper, and mushrooms.
- In a pan over medium high heat, melt butter.
- Add vegetables and saute until onions are translucent and soft, and your house smells like heaven.
- Turn on your oven's broiler to heat up while you assemble the sandwich.
- Slice or shred beef.
- Optional: Butter inside of bread and pop under the broiler for a few seconds to crisp it up.
- On your bread, pile the beef and sauteed vegetables, and top with a slice of cheese.
- Put sandwich open faced under broiler just long enough to melt the cheese.
- Strain leftover broth and put in bowls for dipping.
- Enjoy!
(Here is a good recipe for the bone broth if you need it.)
The next Food Revolution Challenge for December is super easy. I am supposed to share my greatest Food Revolution moment from 2014. It is simple to choose, because just joining this revolution was huge for me! I’ve known about this movement for awhile, but during this past year as I have gone through my health coach training at my amazing school, I have gained the confidence to really go for it and get more vocal about the food we eat and especially what we feed our kids.
It seems like a small thing, but it was so big and exciting for me, and I can’t wait to see what 2015 holds!
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Oh, that looks delicious. I’m not a fan of soggy bread, except on juicy sandwiches like this. I might need to pick up a roast! And soon!
If you do try it, let me know how it turns out!
Those look so yummy! They are sort of like Philly Cheese steak sandwiches. I pretty much love anything with grilled onions and cheese. My husband would probably like them without the cheese stuff. He’s the pickiest eater I’ve ever met.
Haha, those poor picky husbands, they don’t know what they’re missing!