Slow Cooker Philly Cheesesteaks

The flavor of this beef is absolutely incredible! It is cooked in the slow cooker to tender and juicy perfection and perfect topped with melty cheese!

Slow cooker Philly cheesesteak on parchment paper.

Hey heyyyyyyyy its Tiffany from Creme de la Crumb and I’ve got an awesome no-fuss dinner recipe for you today. Have I mentioned lately that I have a serious love affair with my slow cooker?? I do. It’s bad. I think my slow cooker gets a scrub down five times a week because I am ALWAYS using it. And by “it” I mean “them” because I have four. FOUR slow cookers?! Yes four. Because I am that obsessed. I told you it was bad!

This recipe is just one of the many many reasons (no seriously, check out the plethora of reasons here) why I love slow cookers. Philly cheesesteak sandwiches are a favorite in my house and being the cook of the family, I really love this set it and forget it version. I like to take the extra five minutes to toast the hoagie rolls in the oven because really, I can spare five minutes when the recipe is this easy and it makes the whole sandwich ten times more amazing. And did I mention the flavor of this beef?? Incredible! So juicy and perfect when you pair it with that melty cheese. Make these pronto! You won’t regret it.

Philly cheesesteak make sure with tongs removing some.

Slow Cooker Philly Cheesesteaks

Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Author Tiffany
Servings 6 Servings

The flavor of this beef is absolutely incredible!  It is cooked in the slow cooker to tender and juicy perfection and perfect topped with melty cheese!

Course Dinner, Main Course
Cuisine American

Ingredients

  • 1 1/2 pounds beef top sirloin cut into 1 inch strips
  • 1 white or yellow onion chopped or sliced
  • 1 red pepper thinly sliced
  • 1 green pepper thinly sliced
  • 2 cups beef broth
  • 1 teaspoon garlic powder
  • 1 teaspoon italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4 Hoagie rolls sliced lengthwise
  • 8 slices provolone cheese

Instructions

  1. Whisk together beef broth, salt, garlic powder, italian seasoning, salt, and pepper.
  2. Add beef, onions, and peppers to slow cooker. Pour broth mixture over the top. Cover and cook on low for 6-8 hours.
  3. Preheat oven to 400 degrees. Line a baking sheet with foil. Open each hoagie roll and layer two slices of cheese in the middle. Place on baking sheet and bake for 5 minutes or so until cheese is melty.
  4. Use tongs to transfer meat and peppers to the middle of each hoagie roll (on top of cheese). Serve hot.
Nutrition Facts
Slow Cooker Philly Cheesesteaks
Amount Per Serving
Calories 303 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 8g40%
Cholesterol 93mg31%
Sodium 887mg37%
Potassium 609mg17%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 2g2%
Protein 36g72%
Vitamin A 1023IU20%
Vitamin C 43mg52%
Calcium 324mg32%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

 

Tiffany

Tiffany is an avid cook and photographer who enjoys eating food as much as she does preparing it. She likes to focus on quick, no-fuss meals with lots of big, bold flavors the whole family will love. Putting her own tasty spin on a classic meal or flavor combination is her passion!

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Categories
BeefCrockpot/Slow-Cooker

Comments

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  1. This looks, once again, incredible. As soon as I can afford one I’ll get myself a slow cooker! I hate seeing all those great recipes and not being able to recreate them… Anyway, I use recipes like this for inspiration so it’s not a lost cause 🙂

    1. No need to wait to try. You can always put it in a pan and cook it in the oven on low (325 for 4-5 hours). I do this some days when it’s cold just for a little extra heat in the house. I’ve also used the oven if I’m going to be out all day, set it at 300 and cooked for 6 hours.

  2. How long would you need to cook if you doubled the recipe? Could you do it on high for awhile if doubling takes a lot longer?

  3. I’d like to make a Stromboli with tender steak like this. If I cook the steak in the crockpot can I then assemble it in a Stromboli which will cook about a half hour more? Or will this extra cooking time dry out the beef?

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