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Crockpot Philly Cheesesteak

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close up overhead shot of a Philly Cheesesteak
Enjoy all the classic tasty flavors of an ooey gooey cheesesteak with much less preparation with these crockpot Philly cheesesteak sandwiches.
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Table of Contents
  1. Crockpot Philly Cheesesteak Ingredients
  2. How to Make This Crockpot Philly Cheesesteak Recipe
  3. How To Serve
  4. Storage
  5. More Recipes You’ll Love
  6. JUMP TO RECIPE

This crockpot Philly cheesesteak is the perfect solution when you are short on time but craving the classic flavors of this hearty sandwich. Your slow cooker does all the work, simmering up tender beef and veggies in a delicious sauce, all you need to do is scoop it onto a soft hoagie roll and melt the cheese.

For two more slow cooker recipes to make dinner easy, our slow cooker butter chicken and crockpot chicken and dumplings are two winners.

close up shot of a Philly Cheesesteak

Crockpot Philly Cheesesteak Ingredients

Philly Cheesesteak raw ingredients that are labeled

You’ll need:

  • 1 beef bouillon cube
  • 1¾ cups hot water
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 2 pounds top sirloin steak, cut into very thin strips
  • 1 medium red bell pepper, sliced thin (about 1 cup)
  • 1 medium green bell pepper, sliced thin (about 1 cup)
  • 1 medium white onion, sliced thin (about ½ cup)
  • 6 hoagie buns, sliced in half lengthways
  • 3 tablespoons butter
  • 6 slices provolone cheese, cut into strips

PRO TIP:

You can save a lot of prep time by buying beef that is already sliced in thin strips and labeled ‘for fajitas.’

SUBSTITUTIONS AND ADDITIONS

BEEF: Other cuts of beef can be used instead of the top sirloin steak in these slow cooker Philly cheese steak sandwiches such as ribeye steak, round steak, or even sliced chuck roast.

PEPPERS: Authentic Philly cheesesteak traditionally does not have bell peppers in it; if you would prefer to leave them out, this easy recipe works just as well without them.

MUSHROOMS: Mushrooms can be added to this delicious sandwich if you wish. Add about 4 ounces of sliced white or brown mushrooms to the crockpot along with the bell peppers.

CHEESE: Other kinds of cheese may be used in place of the provolone. Choose your favorite for the melted cheese on these yummy sandwiches.

How to Make This Crockpot Philly Cheesesteak Recipe

OUR RECIPE DEVELOPER SAYS

Using slow cooker liners to line your insert make clean up a snap once dinner is finished.

STEP ONE: Mix together the beef bouillon cubes and the water in a large measuring cup. Stir in the Worcestershire sauce, salt, ground black pepper, garlic powder, and Italian seasoning. Set aside.

seasonings added to the measuring cup

STEP TWO: Add the beef strips, thin slices of red and green pepper, and sliced onion to the crockpot.

PRO TIP:

Make sure that you keep all your slices of onions, bell peppers and beef roughly the same size. Your slices may need to be cut in half to keep the slices as close to uniform as possible.

STEP THREE: Pour the beef bouillon mixture over the top of the meat and vegetables in the crockpot. Stir to combine.

steak and vegetables added to the crockpot

STEP FOUR: Cook on low for 6 to 8 hours or on high for 3 to 4 hours until the meat is cooked and tender.

STEP FIVE: When the meat has finished cooking, preheat the oven to 400°F. Spread the butter on the hoagie buns and place them cut side up on a baking sheet. Bake until they begin to get golden and toasted around the edges, about 5 minutes.

buns buttered and baked on a pan

STEP SIX: Remove the hoagie buns from the oven and fill each one with the cooked meat mixture. Place slices of provolone cheese on the beef in each bun and return them to the oven until the cheese has melted, about 3 minutes. Serve Philly cheese steak sandwiches immediately.

beef mixture and sliced provolone placed on the baked buns

How To Serve

Serving these crockpot Philly cheesesteaks with our Olive Garden salad or a cucumber salad on the side would make a delicious meal. These would also be a fun treat the next day in a lunch box. Scoop filling into a container and slice the bun, then at lunchtime you can warm the meat in the microwave, assemble the sandwich and then return it to the microwave to melt the cheese and you’ll have a hearty lunch to enjoy.

Storage

IN THE FRIDGE: You can store leftovers of the beef filling in an airtight container in the refrigerator for up to 4 days. It is not advisable to store the assembled hoagie buns as they will get soggy.

IN THE FREEZER: The beef filling can be frozen in an airtight freezer-safe container or large freezer bag. It will last up to 2 months. Thaw and heat in a pot on the stovetop on medium-low heat.

overhead shot of a pot of Philly Cheesesteak ingredients with tongs

Loaded with melty cheese, tender steak and veggies all on a soft bun, this classic sandwich has so much flavor and will fill your kitchen with tantalizing aromas while you go about your day. Slow cooker Philly cheesesteaks are perfect for any night of the week and will soon be a family favorite.

FREQUENTLY ASKED QUESTIONS

What is the best kind of meat for this recipe?

This easy slow cooker recipe will work with top sirloin steak, ribeye steak, round steak, or sliced chuck roast

Can I use a different kind of cheese for these cheesesteak sandwiches?

These slow cooker cheesesteaks would be yummy with any type of melted gooey cheese on top.

Can I freeze these sandwiches?

We don’t recommend freezing the sandwiches themselves but you can freeze the cooked meat and veggie filling to thaw and serve later on fresh rolls.

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close up overhead shot of a Philly Cheesesteak

Crockpot Philly Cheesesteak

5 from 1 vote
Enjoy all the classic tasty flavors of an ooey gooey cheesesteak with much less preparation with these crockpot Philly cheesesteak sandwiches.
Prep Time 10 minutes
Cook Time 8 hours
Total Time 8 hours 10 minutes
Servings 6 servings

Ingredients
  

  • 1 beef bouillon cube
  • cups hot water
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 2 pounds top sirloin steak, cut into very thin strips
  • 1 medium red bell pepper, sliced thin (about 1 cup)
  • 1 medium green bell pepper, sliced thin (about 1 cup)
  • 1 medium white onion, sliced thin (about ½ cup)
  • 6 hoagie buns, sliced in half lengthways
  • 3 tablespoons butter
  • 6 slices provolone cheese, cut in strips

Instructions
 

  • Mix together the beef bouillon cubes and the water in a large measuring cup. Stir in the Worcestershire sauce, salt, ground black pepper, garlic powder, and Italian seasoning. Set aside.
  • Add the beef strips, sliced red and green peppers, and sliced onion to the crockpot.
  • Pour the beef bouillon mixture over the top of the meat and vegetables in the crockpot. Stir to combine.
  • Cook on low for 6 to 8 hours or on high for 3 to 4 hours until the meat is cooked and tender.
  • When the meat has finished cooking, preheat the oven to 400°F. Spread the butter on the hoagie buns and place them cut side up on a baking sheet. Bake until they begin to get golden and toasted around the edges, about 5 minutes.
  • Remove the hoagie buns from the oven and fill each one with beef mixture. Place slices of provolone cheese on the beef in each bun and return them to the oven until the cheese has melted, about 3 minutes. Serve immediately.

Video

Notes

  • You can save a lot of prep time by buying beef that is already sliced in thin strips and labeled ‘for fajitas’.
  • Using slow cooker liners to line your insert make clean up a snap once dinner is finished.
  • Make sure that you keep all your slices of onions, bell peppers and beef roughly the same size. Your slices may need to be cut in half to keep the slices as close to uniform as possible.

Nutrition

Calories: 2707kcal | Carbohydrates: 162g | Protein: 262g | Fat: 107g | Saturated Fat: 55g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 33g | Trans Fat: 1g | Cholesterol: 704mg | Sodium: 6570mg | Potassium: 4590mg | Fiber: 13g | Sugar: 32g | Vitamin A: 6282IU | Vitamin C: 261mg | Calcium: 1636mg | Iron: 27mg
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