Crockpot Philly Cheesesteaks are crazy tender, seeping with flavor and so easy to make in the slow cooker!
These Crockpot Philly Cheesesteaks are meaty, cheesy, flavor-packed comfort food at its finest – and the slow cooker does most of the work! This recipe makes fabulous game day food, party food, company food, or just a fun dinner any night of the week. This set-it-and-forget-it recipe is made with juicy beef braised low and slow, sliced, then combined with the bell peppers and mushrooms to drink up all the aromatic juices while becoming melt-in-your-mouth tender. Pile it all on toasted, spiced mayo brushed rolls, blanket with ooey, gooey melty cheese and dig into heaven. Serve your Philly Cheesesteaks with Loaded Potato Salad and Apple Salad for an any time dinner win!
Philly Cheesesteaks are a beloved favorite at our house! Their flavor profile has inspired classic Philly Cheesesteaks, Philly Cheesesteak Sloppy Joes, Philly Cheesesteak Dip, Philly Cheesesteak Egg Rolls, Philly Cheesesteak Soup, Philly Cheesesteak Pizza (one of my first posts, terrible pics but SO GOOD) and now these Crockpot Philly Cheesesteaks! What’s next?!
HOW TO MAKE Philly Cheesesteak Recipe VIDEo
Philly Cheesesteak FAQS
A traditional Philly cheesesteak is made of thinly sliced ribeye steak browned on a griddle or skillet, then chopped into finer pieces before being topped with American, Provolone, or Cheese Whiz. Once the cheese melts, it is scooped up with a spatula and loaded into a hoagie roll. Sometimes sautéed onions are included in the mix or added on top. Contrary to popular belief, bell peppers are not part of a traditional Philly Cheesesteak Sandwich!
Philly Cheesesteaks — also known as Philadelphia cheese steak, Philly cheese steak, cheese steak sandwich, cheese steak, or steak and cheese — boast a tantalizing filling of thinly sliced steak and melted cheese served on a hoagie roll.
Many Philly Cheesesteaks also include sautéed onions and bell peppers. Some versions also contain mushrooms, sweet peppers, hot peppers, banana peppers, pimientos, pickles, lettuce, tomatoes, olives and/or pepperoncini.
So, while I’ve kept this Crockpot Philly Cheesesteak recipe simple with meat, onions, bell peppers and cheese, feel free to add whatever toppings your heart – or belly – desires!
Ribeye is the traditional cut of beef used to make Philly cheesesteaks. However, since this is a crockpot recipe, you’ll want to choose a cut of beef that cooks well low and slow. I recommend boneless chuck roast which also can be labeled as a shoulder roast, chuck eye roast, or arm chuck roast. I use chuck roast in ALL of my shredded beef recipes such as Beef Barbacoa, Mississippi Pot, Traditional Pot Roast and Italian Beef with nothing but tender results.
Boneless chuck roast has a melt-in-your mouth texture and a succulent, beefy flavor due to its rich marbling. The marbling creates a self-basting effect as it breaks down and drips over the meat, resulting in tender beef every time!
A few notes about the beef in this Philly Cheesesteak recipe:
1. This recipe calls for a 3–5-pound chuck roast but the seasonings and liquid are very forgiving – so don’t worry if your roast is slightly larger.
2. Use boneless beef chuck roast that is thick cut and not rolled and tied with a string.
3. I purchase my chuck roast at Costco, use one roast for this shredded beef recipe and freeze the other for later. You’ll love having it on hand to pull out when you need it.
Philly Cheesesteak Ingredients
Tender chuck roast is robustly seasoned with a few of my secret weapon flavoring agents — Coca-Cola among others! It may sound strange to you, but I promise the mix of ingredients results in the juiciest, most flavorful slow cooker cheesesteaks EVER. Here’s what you’ll need to make this recipe:
How to Make Philly Cheesesteaks in a Crockpot
Crockpot Philly Cheesesteak Sandwiches are incredibly easy to make. The ingredients list is very basic and I love that the slow cooker does most of the work for you! Here’s an overview of how to make this Philly Cheesesteak recipe (full measurements found in the printable recipe card at the bottom of the post):
- Step 1: Sear the beef. Heat the oil over high heat in a large cast iron skillet. Using tongs or two forks, sear the meat on all sides until browned and transfer to a 6 qt. (or larger) slow cooker.
- Step 2: Add remaining roast ingredients to the slow cooker. Add all of the braising liquid and seasonings and give them a stir. Lastly, add the onions on top.
- Step 3: Cook. Cover and cook on low for 5 hours for a 3-pound roast, and 6 hours for a larger roast.
- Step 4: Slice the roast. Remove the roast to a cutting board. Thinly slice the roast using a very sharp knife then add back to the slow cooker.
- Step 5: Add the bell pepper and mushrooms. Give the meat and veggies a stir and continue to cook for an additional 45 minutes. Meanwhile, toast the hoagie rolls.
- Step 6: Toast the hoagie rolls. Split the rolls and lay them cut side up on a large baking tray. Bake for 5 minutes to toast the rolls. After they’re toasted, spread each top and bottom half with optional spiced mayonnaise (ingredients in the recipe card below).
- Step 7: Assemble the cheesesteaks. Top the toasted rolls by using tongs to get a good mixture of sliced beef, onions, and peppers.
- To use the cheese, fold each slice in half and use two slices per hoagie.
- Step 8: Melt the cheese in the oven. Return the baking tray to the oven and bake until the cheese is completely melted. You may serve the remaining liquid as a dip for the sandwiches, if desired.
possible recipe variations
You can add different toppings to the Philly Cheesesteaks, shred the beef, or skip the rolls altogether and pile the filling on nachos, pizza, potatoes, etc. Here are a few tasty ideas:
What to Serve With Philly Cheesesteaks
Philly Cheesesteaks are often served with fries, onion rings, potato chips and a green salad and/or pasta salad. Here are some other ideas to try:
Tools Used in This Recipe
Crockpot Philly Cheesesteaks
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- 8-10 hoagie rolls
- 16-20 slices provolone cheese (less if larger slices, see notes)
SLOW COOKER BEEF
- 3-5 lbs. beef chuck roast, trimmed of excess fat
- 1 1/2 tablespoons vegetable oil
- 1 cup low sodium beef broth
- 1 cup Coke (NOT diet)
- 1/4 cup Worcestershire sauce
- 1/4 cup reduced sodium soy sauce
- 1 tablespoon beef bouillon (granulated, beef base or crushed cubes)
- 1 tablespoon Dijon mustard
- 2 tsp EACH dried oregano, dried basil, dried parsley, garlic powder
- 1/2 tsp EACH salt, pepper, dried thyme
- 1 yellow onion, sliced into 1/4" slices
- 2 medium green bell peppers, sliced into 1/4" slices
- 8 ounces cremini mushrooms, sliced
SPICED MAYONNAISE (OPTIONAL)
- 3/4 cup mayonnaise
- 1 tablespoon prepared horseradish (optional)
- 1 tablespoon hot sauce or more to taste
- Cook beef: Add all remaining "Slow Cooker Beef" ingredients to the slow cooker up to the onions (broth through thyme). Give them a stir, then add the onions on top. Cover and cook on low for 5 hours for a 3-pound roast and closer to 6 hours for a larger roast.
- Slice beef and add veggies: Remove the roast to a cutting board and thinly slice across the grain. Place sliced meat back in the slow cooker. Add the bell peppers and mushrooms and give everything a stir, then press the meat/veggies down into the braising liquid. Cover and cook on LOW for 45 minutes. Meanwhile…
- Toast rolls: Preheat oven to 400 degrees F. Split rolls and lay them cut side up on two large baking sheets. Working in batches as needed, bake for 5 minutes to toast the buns.
- Assemble: Spread each top and bottom half of toasted hoagie rolls with Spiced Mayonnaise. Layer the bottom rolls with beef/veggies and top with 2 slices of folded provolone cheese. If using larger slices (like from Costco), use one slice per hoagie, cut in half to fit the bun.
- Melt cheese: Return baking sheets to the oven (keep sandwiches open faced) and bake at 400 degrees F for 5-10 minutes or until cheese is completely melted. Serve immediately. You may serve the remaining liquid as a dip for the sandwiches, if desired.
- Cheese: Provolone is a favorite for its mild flavor and consistency, but you may also use American cheese or even Cheese Whiz. You will need two slices of Provolone per sandwich to make them satisfyingly cheesy OR you can slice each piece in half and use one slice per sandwich if you’re looking to save some calories. (Note, if you are using larger, Costco-size cheese, you may need just one slice per sandwich).
- Beef bouillon: This adds a depth of concentrated beefy flavor. You may choose from granulated beef bouillon, beef base (like Better Than Bouillon or !Zoup) or cubes, all in equal amounts. For all of these options, don’t dissolve in liquid first. If using cubes, crush them, then add directly to the crockpot.
- Coke: Coke not only adds flavor (see post) but the acid works wonders at tenderizing the meat. Please don’t use Diet Coke. The artificial sweeteners in Diet Coke can break down the meat in an unappealing way.
- Storage: Store your cooked Philly Cheesesteak filling in an airtight container in the refrigerator for up to 5 days. I like to refrigerate mine with any liquid left in the Crockpot for extra moisture and flavor.
MAKE AHEAD1. Prepare recipe up to slicing the beef and adding it back the slow cooker, but don’t add the mushrooms and bell peppers yet.
2. Remove ceramic insert from slow cooker and let cool to room temperature (for food safety and because it can crack if placed directly in the refrigerator).
3. Refrigerate the beef in the juices up to 24 hours.
4. When ready to heat, skim off all the hardened fat if desired.
5. Cook on LOW in the slow cooker for 30 minutes, then add the bell peppers and mushrooms and cook for an additional 45 minutes.
6. Continue per recipe instructions.
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