1 medium onion, sliced
1 tablespoon butter
1 medium green bell pepper, sliced
1 pound round steak, thinly sliced
2 cloves garlic, chopped
1/2 teaspoon ground ginger
2 tablespoons soy sauce, or to taste
1 can (8 oz.) sliced mushrooms, drained
4-5 hoagie buns
1/2 pound sliced provolone cheese
Separate onion rings. Sauté sliced onions in butter over medium heat until transparent and beginning to caramelize or brown, add peppers (and a tablespoon water, if needed to prevent scorching). Continue to cook until peppers are tender. Remove from pan and set aside peppers and onions.
Add thinly sliced round steak and chopped garlic to the pan, stir-fry until meat is browned (add a little water, tablespoon at a time, as needed to prevent burning). Reduce heat, add ginger, soy sauce, and un-drained mushrooms to pan, cover and braise until meat is tender (keep watch on cooking meat, continue to add a little water to prevent mixture from burning dry). Return onions and peppers to pan and heat through.
Split buns lengthwise and toast cut side. Place meat mixture on buns, add slice of provolone cheese and sliced tomato. Serve with fruit and a tall glass of milk. Recipe serves 4-5.
Method 2: Crock-Pot Cooking
If the crock-pot you are using has the heating element around the sides rather than bottom heat, the proportion of ingredients will need to be increased (usually doubled) in order to fill the pot 3/4 full for proper cooking.
Layer sliced onions, bell peppers, and meat in crock-pot. Stir in garlic and ginger. Add soy sauce, cover and cook on high heat for 4 hours or until tender. Alternative, cook on high heat one hour, reduce to low and continue to cook for 6-8 hours. Add mushrooms. To serve, follow directions above.