This was a super fun one. Wanted to make a philly steak, but w/ a twist & this really was an amazing crock.

The crock experience started w/ appetizer – Bud Light Clamato, thank you lady friend. Out of left field always makes your morning football boozing more acceptable & it is some sort of fruit/veg so you don’t need to feel bad about it @ 10am…right?

Keep in mind I did provide, carrots, celery & cali w/ a perfectly aged ranch creaming or semi-solid food product.

Fixins:

• 2 tablespoons olive oil
• 1 pound thinly sliced sirloin steak strips (ask your butcher & they’ll lead you in right direction)
• 8 ounces sliced fresh mushrooms (dark crini)
• 1 green bell pepper, seeded and cut into strips
• 1 medium onion, sliced
• 6 slices provolone cheese
• 1 loaf French bread (find a longer / thinner one than I did)
• 1 (14 ounce) can beef broth
• 1/2 teaspoon ground black pepper
• 3 cloves garlic diced
• 2 tablespoons Worcestershire sauce
• 1/2 teaspoon red pepper flakes
• 1/4 cup Pinot Noir – super cheap is fine
• 2 tablespoons  cup prepared horseradish
• 2 tablespoons cup brown mustard

The Directions:

• Heat the oil in a large skillet. Add the beef, & cook until browned – pull from skillet – you don’t want to overcook.
• Add the mushrooms, bell pepper and onion; cook this stuff up until limp – transfer to crock.
• Add the beef broth, pepper, Worcestershire sauce, red pepper flakes and red wine to the crock.
• Cover, and cook on High for 4 hours, until beef is extremely tender.
• Preheat the oven to 425 degrees F (220 degrees C). Put the liquid in container & save for dippin’. Trust me, this makes you happy.
• Slice the French bread loaf in 1/2.
• Mix together the horseradish and mustard; spread onto each side of loaf.
• Put the provolone slices on each side – put that bitch together.
• Wrap the loaf in foil- bake fo 15+ minutes in the preheated oven.