PHILLY CHEESE STEAK SANDWICHES

1 Tbsp. butter or margarine, melted
2 medium onions, sliced
1 lb. boneless beef round steak (1 inch thick), cut into 1x1/4 inch strips
2 tsp. garlic-pepper blend
1/2 tsp. salt
1 green bell pepper, cut into rings
1/4 cup water
1 tsp. beef flavor instant bouillon
FOR SERVING:
4 hoagie buns split
4 slices provolone cheese, halved

In medium bowl combine butter and onions, mix to coat.

Sprinkle steak strips with garlic pepper blend and salt.

In 3-4 quart slow cooker layer half of onions and all of steak strips and bell pepper. Top with remaining half of onions.

In measuring cup combine water and bouillon. Stir until dissolved. Pour over mixture in slow cooker.

Cover and cook on low for 6-8 hours.

About 10 minutes before serving, place bun halves cut side up on ungreased cookie sheet. With slotted spoon, top bottom halves with beef mixture. Top each with 2 pieces of cheese.

Broil 2-3 inches from heat until cheese is melted and top halves of buns are toasted. Place top half on bottom.

Adapted from source: Slow Cooker Recipes - Pillsbury Classic #251