Philly Cheese Steak Sandwiches

I always ask Mike what he wants to eat for the week, and sometimes I get a bunch of ideas, and sometimes, I am left to find something on my own. When football season started, I decided to make Philly Cheese Steak sandwiches. It was simple and easy to make, and Mike enjoyed them immensely.

Here's the recipe: Philly Cheese Steak Sandwiches

1 tablespoon butter or margarine, melted
2 medium onions, sliced
1 pound boneless beef round steak cut into strips.
2 teaspoons garlic-pepper blend (I used garlic and added some pepper to taste)
1/2 teaspoon salt
1 large green pepper, sliced
1/4 cup water
1 teaspoon beef-flavored bouillon
1 ounce provolone cheese, halved

In medium bowl, combine butter and onions, mix to coat. Sprinkle steak strips with garlic-pepper blend and salt.
In a 3 to 4 quart crock pot, layer half of the onions, all of the steak strips, and bell pepper. Top with remaining onions. In a measuring cup, combine water and bouillon, stir until dissolved. Pour over  mixture in slow cooker.
Cover; cook on low for 6-8 hours.
About 10 minutes before serving, place bun halves, cut side up, on ungreased cookie sheet. With slotted spoon, top bottom halves with beef mixture. Top each with 2 pieces of cheese. Broil 2-3 inches from heat until cheese is melted and top halves are toasted. Place top halves over cheese.

Enjoy!