Slow Cooker Philly Cheesesteaks
Tender beef, peppers, and onions slow-cooked to perfection, then piled into toasted hoagie rolls with melty provolone. A no-fuss Philly Cheesesteak made right in your crockpot!
Servings: 6 people
Cost: 20
Ingredients
- 2 –2½ lbs chuck roast or sirloin thinly sliced or shredded
- 1 large onion thinly sliced
- 2 bell peppers any color, thinly sliced
- 3 cloves garlic minced
- 1 tablespoon Montreal steak seasoning or salt + pepper to taste
- 1 tablespoon Worcestershire sauce
- 1 cup low-sodium beef broth
- 6 hoagie rolls or sandwich buns
- 6 slices provolone cheese or Cheez Whiz
- Optional: banana peppers sautéed mushrooms, mayo
Instructions
Prep the meat:
- Slice the beef into thin strips or chunks. Season with steak seasoning or salt and pepper.
Layer in the slow cooker:
- Add the onions, bell peppers, and garlic to the bottom. Place beef on top. Pour in broth and Worcestershire sauce.
Cook:
- Cover and cook on low for 6–8 hours or high for 3–4 hours, until the meat is fork-tender and easy to shred.
Shred and stir:
- Shred the beef directly in the slow cooker and stir everything to combine with the peppers and onions.
Assemble sandwiches:
- Spoon the beef mixture onto toasted hoagie rolls. Top with provolone or melted cheese and any additional toppings you love.
Nutrition
Calories: 314kcal | Carbohydrates: 27g | Protein: 27g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 59mg | Sodium: 504mg | Potassium: 559mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1430IU | Vitamin C: 54mg | Calcium: 245mg | Iron: 3mg
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