Time 8h23m Yield 4 Number Of Ingredients 19 Steps:
Spread onion and garlic into the bottom of a slow cooker; layer beef over onion and garlic. Sprinkle cumin, black pepper, chili powder, onion powder, garlic powder, paprika, thyme, marjoram, and basil over beef; top with bourbon, soy sauce, mustard, Worcestershire sauce, and hot sauce. Pour beer over beef mixture and add beef bouillon cubes. Cook on Low, stirring every hour or so, for 8 hours (or High for 4 hours).
Time 1h23m Yield 24 Number Of Ingredients 14 Steps:
Slice steak into thick pieces. Season generously on both sides with salt and pepper. Heat olive oil in a pan over high heat until smoking. Add steak slices and sear until bottoms are browned, 3 to 4 minutes. Flip over and reduce heat to medium. Cook until juices appear on the tops, 3 to 4 minutes more. Transfer to a bowl to cool. Add diced onion, a big pinch of salt, and butter to the meat juices in the pan. Cook and stir over medium heat, scraping up the browned bits, until onions start to soften, 5 to 7 minutes. Dice up the red bell pepper, green bell pepper, pepperoncini, pickled red peppers, and jalapenos until you have 1 1/2 to 2 cups. Add to the onions; cook and stir until starting to soften, about 5 minutes. Preheat the oven to 400 degrees F (200 degrees C). Chop steak into small pieces. Place back into the bowl with the accumulated meat juices. Add the onion-pepper mixture and cream cheese. Grate in the provolone cheese, saving a little for the top. Drizzle in Worcestershire sauce and sprinkle in cayenne pepper. Mix dip thoroughly. Transfer 1/2 of the dip into a small baking dish. Smooth the top with a fork. Place baking dish on top of a sheet pan. Sprinkle the remaining provolone cheese on top. Save the other 1/2 to bake fresh for your guests. Bake in the preheated oven until dip is bubbling and heated through, 20 to 25 minutes. Broil until top is browned, about 1 minute more. Repeat with the second batch of dip.
Time 8h20m Yield 10 Sandwiches, 10 serving(s) Number Of Ingredients 14 Steps:
Season the chuck roast with the Kosher salt and pepper (if you are sensitive to sodium, adjust to your taste or you can even leave the salt out altogether since you’re adding broth and soup). Heat your pan (or if you can brown in your slow cooker, do it in that insert) to medium high. Add the canola oil and when it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side. In your slow cooker add the beef, the beef broth, the french onion soup, Worcestershire sauce, and the beer. Enjoy drinking the second half of that beer! Cook on low for 8 hours. Add in the onion, mushrooms, and bell pepper in the last hour of cooking. To serve, toast your hoagie rolls with a bit of butter spread onto the cut sides. With a very sharp knife cut your beef against the grain. Add you cheese of choice, some of the meat and top with the cooked veggies. I like to have a bit of the liquid (with the fat skimmed off on the side,) but it is totally optional.
Time 7h10m Number Of Ingredients 8 Steps:
Spray crock pot with non-stick cooking spray. Cut meat into strips, place in slow cooker. Add green pepper, onion, broth, and dressing mix. Cover and cook on low 7-8 hours, or high 3-4 hours. Spoon meat mixture onto bread, top with a slice(s) of cheese. Another option is to toast bread in a 375 degree oven for 5-10 minutes, add meat, cover with cheese, then bake an additional 5 minutes to melt the cheese. To make this more authentic, top with Cheese Whiz. My husband also likes to top his with A1 sauce.
