Philly Cheese Steak Sandwiches

1 boneless beef round steak, 1 inch thick
(2 lbs) trimmed of fat, cut into bite size strips

2 medium onions, sliced

1 tbsp garlic pepper blend

2 tbsp water

1 tbsp beef bouillon granules

2 large green bell peppers, cut into bite size strips

6 slices American cheese, cut in half

6 hoagie buns, split

Spray 3-4 quart slow cooker with cooking spray. In a medium bowl, sprinkle beef and onions

with garlic pepper blend; stir to coat evenly. Spoon mixture into cooker.

In a measuring cup, stir water and bouillon granules until dissolved. Pour over mixture in

cooker.

Cover; cook on Low heat setting 6-8 hours. About 20 minutes before serving, stir in bell

peppers.

Place 2 pieces of cheese on bottom of each bun. Using a slotted spoon, spoon beef mixture

over cheese. Cover with tops of buns. Beef mixture can be kept warm on Low heat

setting up to 2 hours.

Cheddar or mozzarella cheese can be used in place of the American cheese.