Enjoy all the classic tasty flavors of an ooey gooey cheesesteak with much less preparation with these slow cooker Philly cheesesteak sandwiches.
Prep Time10 minutesmins
Cook Time8 hourshrs
Total Time8 hourshrs10 minutesmins
Course: Main Course
Keyword: Crockpot Philly Cheesesteak Recipe
1beef bouillon cube
1teaspoonground black pepper
2poundstop sirloin steak,cut into very thin strips
1mediumred bell pepper,sliced thin (about 1 cup)
1mediumgreen bell pepper,sliced thin (about 1 cup)
1mediumwhite onion,sliced thin (about ½ cup)
6hoagie buns,sliced in half lengthways
6slicesprovolone cheese,cut in strips
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.
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.