Slow Cooker Philly Cheesesteak is one of those dinnertime ideas that totally rescue you after a long, crazy day. I swear, sometimes I remember to get things started in the morning and it’s like magic to have dinner ready later. But getting that authentic steak sandwich flavor at home? Feels impossible, right? Plus, nobody actually wants to hover over a grill pan when you’re already wiped out. So here’s my not-at-all fancy (but still extra yummy) Slow Cooker Philly Cheesesteak trick. Anyone can do this. You don’t need chef skills. You just need a crock pot and about ten spare minutes earlier in the day.
Shopping list
Here’s what goes into a fantastic Slow Cooker Philly Cheesesteak: pick up a couple of pounds of thinly sliced beef. I use steak like sirloin or ribeye if I’m feeling flush, but deli roast beef even works in a pinch. Bell peppers – I mix green and red because colors mean flavor. Throw in a big onion, sliced up. Now, this part’s non-negotiable if you want that real-deal cheesesteak: provolone or American cheese. Some folks swear Cheez Whiz is the only way, but I’m firmly in the “real cheese” camp. Grab some soft hoagie rolls (the squishier, the better) too. Toss in salt, pepper, and garlic powder if you have it. Beef broth is handy for moisture too, but it’s not a dealbreaker if you forget. Weirdly, I once swapped in a splash of French onion soup, and nobody minded. 
How to make crock pot Philly cheesesteaks
Honestly, this process is easier than remembering your Netflix password. I dump the sliced onions and peppers into the slow cooker first, like a bed for the meat. Layer the beef slices on top. Sprinkle with salt, pepper, and any other seasonings you’re into. Pour half a cup (or so) of beef broth over everything. Bang on the lid, cook it all day on low if you can stand the wait, or four hours on high if you’re living dangerously. About thirty minutes before you want to eat, tuck the cheese slices over the hot beef mixture, so they turn melty and oozy and irresistible. Trust me, it’s tempting to eat it straight from the pot. Then, pile into buns and never look back.
“Tried this recipe for our game night. It turned out better than the steak shops uptown! Barely any leftovers and my picky eater even had seconds.” – Jamie S. from Pittsburgh
Serving ideas
You finally did it! The house smells freaking amazing. Now, here’s how I love to serve Slow Cooker Philly Cheesesteak:
- Split open super-soft hoagie rolls and heap in the cheesy steak mixture. Spoon extra juicy onions over top if you like things messy (I sure do).
- Serve with kettle chips for the crunch. If you’re feeling responsible, toss together a super simple side salad with ranch.
- Pickles on the side hit the spot and balance out the heaviness.
- Throw on a few hot peppers if somebody in your family likes things spicy. It’s a crowd-pleaser, promise.
Storing leftovers
If you’re lucky enough to have leftovers (don’t count on it), toss everything into a lidded container once it’s cooled down. Let the mixture chill in the fridge. It keeps well for three to four days, although that’s honestly wishful thinking in my house. Reheat in the microwave or on the stove with a splash more broth to loosen things up. Don’t forget: roll up the meat in a tortilla for a fast cheesesteak wrap the next day. It’s a lunch miracle.
Hints & hacks
Here’s where my years of lazy cooking come in handy. If the store has pre-sliced beef or frozen pepper-and-onion mix, absolutely use it. No judgment. Picky eaters? You can hide mushrooms in here and nobody notices. After the brothy magic happens, switch your slow cooker to warm and let everyone serve themselves buffet-style. The bread doesn’t have to be fancy at all, but if you lightly toast or steam the buns, it’ll make the whole thing taste five-star. Oh, here’s a weird secret: adding a shot of Worcestershire sauce makes it pop. Trust me on this.
Common Questions
Q: Can I use chicken instead of beef?
A: Yep! Rotisserie chicken works. Shred it and follow the same steps, but don’t cook as long.
Q: What kind of cheese is best for Slow Cooker Philly Cheesesteak?
A: Provolone is classic, but go cheddar, mozzarella, or yes, even American, if that’s what you’ve got.
Q: Can I prep this ahead of time?
A: Slice everything the night before and keep it in a baggie in the fridge. Dump and cook in the morning.
Q: My slow cooker runs hot – will this dry out?
A: If your slow cooker cooks fast, check early and add a little more beef broth if it’s looking dry.
Q: Gluten-free options?
A: Serve the meat and cheese over rice, in bell pepper halves, or in gluten-free buns.
This Sandwich Will Save Your Week
So there you go, the world’s easiest way to get a five-star-tasting Slow Cooker Philly Cheesesteak with about as much effort as ordering takeout. If you want, you can check out a couple other actually fantastic recipes over at Slow Cooker Philly Cheesesteaks – The Lazy Slow Cooker or for a fun riff, peek at Crockpot Philly Cheesesteaks. – Half Baked Harvest. You’ll see there’s a bunch of ways to make it your own. I hope you get a chance to give this a shot – your family (or just you!) will love it and you just might toss out your takeout menus forever.
Slow Cooker Philly Cheesesteak
Ingredients
Method
- Layer sliced onions and peppers in the bottom of the slow cooker.
- Add the thinly sliced beef on top of the vegetables.
- Sprinkle with salt, pepper, and any other preferred seasonings.
- Pour beef broth over the meat and vegetables.
- Cover and cook on low for 6 to 8 hours or on high for 4 hours.
- About 30 minutes before serving, place cheese slices over the beef mixture and let them melt.
- Once cooked, serve the mixture into hoagie rolls.
