Lunch

Philly Steak and Cheese Sandwiches - Shanna Larson

1 lb. Hamburger (or flank steak, thinly sliced)

1 lb. Sausage

1 cup Mozarella Cheese

1 cup Monterey Jack Cheese

Olives

Mushrooms

Green Peppers

Onions

Brown hamburger (or steak) and Sausage.  Drain grease.  Add Mushrooms, Green Peppers and Onions.  Cook until vegetables are tender.  Add Olives and Cheese and cook to melt cheese.

*Purchase flank steak and ask the butcher to slice it for you.  If you slice it yourself, the easiest way to get thin, even slices is to partially freeze the steak first.  

  Crockpot French Dip 

3-4 lb Beef Rump Roast                    3-4 peppercorns

½ cup soy sauce                                  1 tsp. garlic powder

2 Beef Bouillon cubes                       

1 bay leaf                                              Grated Monterey Jack Cheese

1 tsp. dried thyme                                Hoagie Buns

                Combine roast and au jus ingredients in slow cooker.  Add water to almost cover meat.  Cover and cook on low heat for 10-12 hours.

                Remove meat from slow cooker and slice or pull into pieces.  Slice hoagie rolls, spread with butter and broil until lightly toasted.  Stack beef high on toasted buns.  Top with Monterey Jack cheese – wrap sandwich in foil.  Heat in 350 degree oven until hot & cheese melts (4-5 minutes).  Pour au jus from slow cooker into small cups for dipping.