Slow Cooker Philly Cheesesteak
A delicious and easy recipe for a classic Philly cheesesteak made in a slow cooker, perfect for busy weeknights.
Ingredients
Main Ingredients
- 2 pounds thinly sliced beef (sirloin or ribeye or deli roast beef)
- 1 large onion, sliced
- 1 cup bell peppers (mixed green and red), sliced
- 1/2 cup beef broth Can substitute with French onion soup
- 4 slices provolone or American cheese Cheez Whiz can be used as a substitute if desired
- soft hoagie rolls The squishier, the better
- salt, pepper, and garlic powder To taste
Instructions
Preparation
- 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.
Cooking
- 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.
Notes
Store leftovers in a lidded container in the fridge for 3 to 4 days. Reheat with a splash of broth. Optionally, roll the mixture in a tortilla for a fast wrap.