Slow Cooker Philly Cheesesteaks
Slow Cooker Philly Cheesesteaks make a crowd-pleasing sandwich stuffed with tender slow-cooked beef, peppers, and onions, and topped with melted provolone cheese. This simple dump-and-go recipe creates an effortless filling, and all that’s left to do at mealtime is assemble and toast the delicious sandwiches. Try this quick prep method for easy weeknight meals!
Servings 6
Calories 600kcal
Equipment
- Slow Cooker
- baking sheet
Ingredients
- 2 pounds shaved beef steak
- 1 large onion thinly sliced
- 1 green bell pepper thinly sliced
- 8 oz mushrooms sliced
- 1 jalapeño thinly sliced (optional)
- 1 tablespoon steak seasoning
- ½ teaspoon salt adjust to taste
- ½ cup beef broth
- 8 slices provolone cheese
- 6-8 hoagie rolls split
Instructions
To Make the Beef
- Add shaved beef to slow cooker and break it apart slightly
- Layer sliced onion, bell pepper, mushrooms, and jalapeño (if using) over beef
- Sprinkle steak seasoning and salt evenly over everything
- Pour beef broth around edges of slow cooker
- Cover and cook on low for 3-4 hours or high for 2-3 hours, until beef is tender and cooked through
- Stir well to combine and evenly distribute vegetables and juices
To Make the Sandwiches
- Preheat oven to 375 ℉
- Spoon beef and vegetable mixture onto split hoagie rolls
- Top each sandwich with provolone cheese
- Place sandwiches on a baking sheet and bake for 5-7 minutes, until cheese is melted and the rolls are lightly toasted
- Serve sandwiches hot
Notes
- Store leftover filling in an airtight container in the refrigerator for up to 3 days. Store sandwich ingredients separately and assemble fresh when ready to serve.
- Freeze the filling in a freezer-safe container or bag for up to 3 months, and thaw overnight in the refrigerator before reheating.
- Reheat gently in a skillet on the stovetop or in short intervals in the microwave until warmed through.
- Leftover filling is versatile and works well for wraps, bowls, and quesadillas.
- No need to brown or marinate the meat prior to slow-cooking. The cooking time is shorter than many slow cooker beef recipes to help prevent overcooking.
- Beef is most tender and easy to shred when cooked to 205 ℉.
- Spoon a little of the cooking liquid over each sandwich before adding the cheese for extra juiciness.
Nutrition
Calories: 600kcal | Carbohydrates: 38g | Protein: 44g | Fat: 31g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 12g | Cholesterol: 110mg | Sodium: 827mg | Potassium: 643mg | Fiber: 2g | Sugar: 7g | Vitamin A: 362IU | Vitamin C: 21mg | Calcium: 224mg | Iron: 14mg