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up close of Crockpot Philly Cheesesteak recipe showing how juicy the beef is
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Crockpot Philly Cheesesteaks

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!
Prep Time 20 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 50 minutes
Servings 10 sandwiches

Ingredients

SANDWICHES

  • 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

ADD LATER

  • 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

Instructions

  • Sear beef: Heat vegetable oil over high heat in a large cast iron skillet. Once smoking, add beef and sear on all sides until deeply browned, using tongs or two forks to rotate. Transfer beef to a lightly greased 6 qt. (or larger) slow cooker.
  • 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.

Video

Notes

  • 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 AHEAD

1. 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.