Slow Cooker Philly Cheesesteak

Enjoy all the classic tasty flavors of an ooey gooey cheesesteak with much less preparation with these slow cooker Philly cheesesteak sandwiches.

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This slow cooker 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, ready for you to scoop onto a soft hoagie roll and melt the cheese.

Crockpot Philly Cheesesteak Ingredients

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You’ll need:

• 1 beef bouillon cube
• 1¾ cups of hot water
• 1 tablespoon of Worcestershire sauce
• 1 teaspoon of salt
• 1 teaspoon of ground black pepper
• 1 teaspoon of garlic powder
• 1 teaspoon of Italian seasoning
• 2 pounds of 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)
• 3 tablespoons of butter
• 6 hoagie buns, sliced in half lengthways
• 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 provolone. Choose your favorite for the melted cheese on these yummy sandwiches.

How To Make This Crockpot Philly Cheesesteak Recipe

STEP ONE: Mix together the beef bouillon cube and the water in a large measuring cup.

Stir in the Worcestershire sauce, salt, ground black pepper, garlic powder, and Italian seasoning. Set aside.

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

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

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.

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 the Philly cheese steak sandwiches immediately.

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 the 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.

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

MORE CROCKPOT RECIPES

Beef Dinner Ideas

Chili Crockpot Recipe

Sausage Appetizers

Crockpot Little Smokies

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.

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.

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Slow Cooker Philly Cheesesteak

5 from 1 vote

Enjoy all the classic tasty flavors of an ooey gooey cheesesteak with much less preparation with these slow cooker Philly cheesesteak sandwiches.

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 6 servings

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Ingredients

  

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• 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)
• 3 tablespoons butter
• 6 hoagie buns, sliced in half lengthways
• 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: 451kcal | Carbohydrates: 27g | Protein: 44g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 117mg | Sodium: 1068mg | Potassium: 763mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1047IU | Vitamin C: 44mg | Calcium: 260mg | Iron: 5mg

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