Philly Style Shredded Beef Sandwiches with Sautéed Spinach and Provolone

By • January 29, 2018 2 Comments

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Author Notes: Philly is most commonly known for its cheesesteaks and roast pork, but this sandwich takes the two and combines them into a happy marriage of delicious sandwich goodness! Leave it cook in the slow cooker all day and come home to the most amazing smell and dinner on the table with very little effort! This is a winner in everyone’s book because, let’s be honest, who doesn’t like a sandwich?!KitchenComa

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Serves 6

Shredded Beef with Onions

  • 3 pounds Beef Chuck Roast, trimmed of some fat
  • 3 cups Sliced onions, about 2 large onions
  • 2 cups Beef Stock
  • 1/3 cup Dry Sherry
  • 1 tablespoon Soy Sauce
  • 1 tablespoon Worcestershire
  • 1 tablespoon Tomato Paste
  • 1/2 cup Diced Celery
  • 2 Bay Leaves
  • 6 Thyme Sprigs, tied together with butcher twine
  • 2 tablespoons Olive Oil
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Fresh Ground Pepper
  • 1 Package Fresh Seeded Hoagie Rolls, 6 Rolls
  • 12 Provolone Cheese Slices

Sauteed Spinach

  • 1 Baby Spinach, 10oz package
  • 2 Garlic Cloves, sliced thin
  • 2 tablespoons Olive Oil
  • 1/4 teaspoon Crushed Red Pepper Flakes
  • 1/4 teaspoon Kosher Salt
  1. Add the sliced onions through thyme bundle to a slow cooker. In a large nonstick skillet, heat the 2 tablespoons of olive oil over medium high heat. Season all sides of the beef with the salt and pepper and sear on each side until a golden-brown crust forms, about 2-3 minutes per side. Nestle the beef in the slow cooker, cover and cook on low for 7 hours.
  2. After 7 hours, remove the beef from the slow cooker. Using two forks, pull the meat apart in medium size chunks, removing and discarding any large hunks of fat in the process. Add the shredded beef back to the slow cooker and set to warm.
  3. After you shred the beef, set a large nonstick skillet over medium heat with the two tablespoons of olive oil and begin on the sautéed spinach. Once the oil is hot, add the garlic and sauté until fragrant, about 1 minute. Be careful not to burn the garlic, you only want it to be slightly browned. Add the spinach, salt and red pepper flakes and sauté until the spinach is wilted but still bright green, about 3-5 minutes. Remove from the heat and set aside.
  4. Warm the rolls in the oven for just a few minutes, add two slices of provolone to each roll. Using a slotted spoon, add the shredded beef and onions to the rolls and top with some of the sautéed spinach. Serve with a side of the au jus for dipping.

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