Learn how to make the iconic Philly cheesesteak with the help of your slow cooker! Tender meat cooked low and slow in the crockpot makes for delicious Crock Pot Philly Cheesesteak Sandwiches that are perfect for serving anytime!
Certain states are known for their iconic food items. Georgia has peach cobbler, Louisiana has gumbo, Texas has chili, and Pennsylvania has the Philly cheesesteak. This sandwich is made with thinly sliced steak, onions, peppers, and cheese on a hoagie roll.
While there are many ways to make a Philly cheesesteak, using a slow cooker is one of the easiest. Slow cooking the steak until it is tender results in the perfect sandwich every time!
This recipe uses a chuck roast that gets cooked with savory sauces, seasonings, and classic cheese steak veggies like peppers, mushrooms, and onions. Once the meat is cooked, toast hoagie rolls in the oven with sliced cheese and pile on the cheese steak goodness!
Why You’ll Love This Recipe
- The meat gets slowly cooked until it falls apart tender to make a melt-in-your-mouth sandwich.
- It's made with a chuck roast, which is a budget-friendly cut of meat that is great when cooked in the crock pot.
- This recipe is easy to follow and can be made with pantry staples that you likely already have on hand.
- It's packed with veggies that pair well with the flavor of beef.
- Once the meat is cooked, it takes just minutes to prepare and assemble the sandwiches so you can enjoy them right away!
Ingredients You’ll Need
- Chuck Roast - This tough meat is what pot roast is made from and is best when slowly cooked so the connective tissue breaks down and becomes tender.
- Butter - Helps soften the meat while giving it a rich buttery flavor.
- Beef Broth - Infuses the meat with beef flavor as it cooks in the crock pot.
- Spices - A mix of ground black pepper, salt, and dried rosemary properly season the meat.
- Lipton Onion Soup Mix - Adds savory bold onion flavor to the meat that pairs well with the natural flavor of beef.
- Worcestershire Sauce - Adds savory and salty umami flavor, which infuses into the meat.
- Cheese Steak Vegetables - A mix of sliced white onion, mushrooms, and green and red peppers is added to the sandwich to create flavor and volume.
- Hoagie Rolls - These classic rolls get toasted in the oven to assemble the sandwiches.
- Provolone Cheese - This type of cheese is used in most cheese steak recipes and adds a melty cheesy texture and flavor that rounds out the sandwich.
How To Make Philly Cheesesteak In The Crock Pot
Prepare the chuck roast: Pat the chuck roast dry with paper towels, then season each side with salt and pepper. Add butter to a large skillet over medium-high heat and sear the meat for 3-4 minutes on each side before adding it to the bottom of the slow cooker.
Assemble the cooking liquid: Pour the beef broth over the seared chuck roast, then add the onion soup, rosemary, Worcestershire sauce, and onions to the top of the roast.
Slow cook the meat and vegetables: Cover with the lid and cook on LOW for 8 hours. At hour 7, add the sliced bell peppers and mushrooms to the top of the roast and let them cook for the rest of the hour.
Prepare the sandwiches: Preheat the oven to 350°. Place sliced open hoagie rolls on a baking sheet. Then, place two slices of cheese on each roll. Bake for about 5 minutes or just until cheese is melted.
Slice and serve: Remove roast and thinly slice against the grain. Add roast back into juices in the slow cooker to absorb the flavors. Add the meat to the hoagie rolls along with the vegetables and serve hot. Enjoy!
Recipe Tips
- It is recommended that you do not cook this recipe on HIGH in the slow cooker as it can cause the meat to become tough.
- The vegetables are added last because they cook the quickest and can easily become mushy or soggy if cooked too long.
- When cutting the chuck roast, always slice it against the grain to get the most tender pieces of meat.
- If you want a little more flavor in your sandwich, try sautéing the onions and peppers in olive oil before adding them to the slow cooker.
- Searing the meat beforehand is important because it helps to lock in the juices and flavor.
Variations
- Cheese is crucial in any good Philly cheesesteak, but feel free to experiment with different types. Provolone is the most traditional cheese, but cheddar, Swiss, and even American cheese make delicious substitutes.
- Use other vegetables for the cheesesteak, including mushrooms, zucchini, and yellow squash.
- If you want a little more crunch in your sandwich, top it off with chopped-up pickles, pepperoncini, or sliced jalapeños.
- For a healthier twist on this classic recipe, try using whole wheat buns and leaner cuts of meat, such as flank steak or sirloin.
- Instead of using beef, try making this recipe with chicken, pork, or shrimp.
Storing & Freezing
Storing: Cooled leftovers can easily be stored in the fridge for up to four days. Simply reheat in the microwave or on the stove before serving.
Freezing: This recipe can also be frozen for up to three months. Freeze individual portions for a quick and easy meal later on down the road. To reheat, thaw overnight in the fridge before reheating as usual.
FAQ
This recipe uses a chuck roast because it is best when slowly cooked. However, you can also use flank steak, sirloin, or even chicken.
A few different types of sauces can be used on Philly cheesesteaks. BBQ sauce, ketchup, and yellow mustard are all popular choices.
Yes, Philly cheesesteaks typically have peppers. However, feel free to leave them out if you don't like them.
More Crock Pot Beef Recipes
- Crock Pot Sweet And Sour Meatballs
- Crock Pot Swedish Meatballs
- Crock Pot Beef Stroganoff
- Easy Slow Cooker BBQ Ribs
- Crock Pot Beef and Broccoli
- Slow Cooker Steak Fajitas
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Crock Pot Philly Cheesesteaks
Ingredients
- 4-5 pounds chuck roast
- 2 tablespoons butter
- 1 ¼ cup beef broth
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 1 (2 oz) Lipton onion soup mix
- ½ teaspoon dried rosemary
- 1 ½ tablespoons Worcestershire sauce
- 1 medium white onion (sliced into ¼" strips)
- 8 ounces brown mushrooms (sliced)
- 1 medium red bell pepper (sliced into ¼" strips)
- 1 medium green bell pepper (sliced into ¼" strips)
- 10 hoagie rolls
- 16 ounce sliced provolone cheese
Instructions
- Season both sides of the chuck roast with salt and pepper.
- In a large skillet over medium-high heat, add butter and melt. Sear each side of the roast for 3-4 minutes. Then, add to the slow cooker.
- Pour the beef broth over the roast. Then add onion soup, rosemary, Worcestershire sauce, and onions to the top of the roast.
- Cover and cook on low for 8 hours. One hour before cook time is up, add in the mushrooms and bell peppers. Cover and continue to cook.
- Preheat oven to 350°. Place sliced open hoagie rolls on a baking sheet. Then, place two slice of cheese on each roll. Bake about 5 minutes or just until cheese is melted
- Remove roast and thinly slice against the grain. Add roast back into juices in the slow cooker.
- Add veggies and sliced roast to prepared hoagie rolls and enjoy!
Notes
- Sear the beef for a few minutes on each side to lock in the flavor and juices of the meat before adding it to the slow cooker.
- Chuck roast is a tough cut of beef, so cook it low and slow in the crock pot to make it tender and juicy.
- Slice your beef against the grain, which means cut the meat perpendicularly across the muscle fibers to shorten them. This makes the meat less chewy and better for a sandwich.
Nutrition
*Nutrition information is an estimate. It may vary based on ingredients, brands, and changes in cooking methods listed in the recipe. If you need exact ingredient numbers, I recommend calculating them with your preferred nutrition calculator.
Bailey F. says
So easy, and very yummy! I love finding new recipes that fit easily into our busy schedule.
There are only 3 of us and we ended up using a smaller roast, 2 lbs., but kept the rest of the recipe the same, cooked it to the right temp which was a little shorter than the recipe. But it fed us all dinner and we still had leftovers. Fun to find a new yummy recipe.
Ryan Allen says
I am so glad you like these tasty cheesesteaks.
Lorraine says
I love this recipe and have made it 3 times now.
One time I didn’t have the Lipton soup packet and it didn’t turn out as good so it would be best to have some on hand for this recipe.
I’m not a great cook and it tasted delicious! Thanks for sharing!
Ryan Allen says
Awesome! It is a badge of honor to have you like it enough to make it multiple times.