Rating: 4.5 stars
202 Ratings
  • 5 star values: 144
  • 4 star values: 41
  • 3 star values: 13
  • 2 star values: 4
  • 1 star values: 0

If you are looking for an outstanding, easy to make sandwich, then this is the recipe for you.

Recipe Summary

cook:
4 hrs 20 mins
total:
4 hrs 50 mins
prep:
30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat the oil in a large skillet over medium heat. Add the beef, and cook until browned. Add the mushrooms, bell pepper and onion; cook and stir until starting to become tender, about 5 minutes.

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  • In a slow cooker, combine the beef broth, salt, pepper, Worcestershire sauce, red pepper flakes and red wine. Transfer the beef and vegetables to the slow cooker, and stir to blend. Cover, and cook on High for 3 to 4 hours, until beef is extremely tender.

  • Preheat the oven to 425 degrees F (220 degrees C). Drain the liquid from the slow cooker, and save for dipping. Slice the French bread loaf lengthwise like a submarine sandwich. Mix together the horseradish and mustard; spread onto the inside of the loaf. Place slices of provolone cheese on both sides of the loaf, then fill with the beef and vegetables. Close the loaf, and wrap the entire sandwich with aluminum foil.

  • Bake for 10 to 15 minutes in the preheated oven. For crunchier bread, you can bake it without the aluminum foil. Slice into servings, and serve with the juices from the slow cooker for dipping.

Tips

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Nutrition Facts

908 calories; protein 55.7g; carbohydrates 78.8g; fat 40.6g; cholesterol 109.2mg; sodium 2586.4mg. Full Nutrition
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