Slow Cooker Philly Cheese Steak Sandwiches

10 servings
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes

Slow Cooker Philly Cheese Steak Sandwiches that are so tender and flavorful you’ll feel like you’re in Philly. Perfect for a crowd!

Slow Cooker Philly Cheese Steak Sandwiches that are so tender and flavorful you'll feel like you're in Philly. Perfect for a crowd!

Slow Cooker Philly Cheese Steak Sandwiches are the answer to all your Philly Cheese Steak dreams. We’ve made this recipe three times in the last two weeks and I think I’ve enjoyed so many I’ve already matched my 2016 beef consumption in just that time.

The beef is super tender, the liquid left behind is magic (I actually froze what liquid I didn’t add to a little bowl for dunking – I know like a cross between a french dip and a Philly cheesesteak but the liquid was SO good). The bell peppers, onions and mushrooms add a delicious flavor to the beef, the liquid and the sandwich. 

Slow Cooker Philly Cheese Steak Sandwiches that are so tender and flavorful you'll feel like you're in Philly. Perfect for a crowd!

I’m by no means a purist when it comes to cheese steaks, I will take them any way I can get them I love them so much, so these Slow Cooker Philly Cheese Steak Sandwiches were right up my ally. We made them for the superbowl party we had and they were such a hit we just haven’t stopped.

I will say the most authentic thing about these Slow Cooker Philly Cheese Steak Sandwiches that people from Philadelphia won’t be upset with me for is the Cheez Whiz that I add to them. It melts and acts like a delicious sandwich glue that you’re going to love. 

Slow Cooker Philly Cheese Steak Sandwiches that are so tender and flavorful you'll feel like you're in Philly. Perfect for a crowd!

The blog has been slow cooker obsessed these last few weeks. I think it has to do with the terrible weather we’ve been having, but seeing a slow cooker slowly bubbling away on the counter just makes me so happy these days.

Looking for more Cheese Steak recipes? Look no further!

Slow Cooker Philly Cheese Steak Sandwiches that are so tender and flavorful you'll feel like you're in Philly. Perfect for a crowd!

Some quick tips on these Slow Cooker Philly Cheese Steak Sandwiches:

  • I brown the beef for a good five minutes on each side before putting it in the slow cooker. I mean look at that crust in the sandwich photos!
  • I add the veggies in the last hour, if you add them into the pot in the beginning they’ll melt into nothing. If you forget/arent home in time you can also sauté them quickly with canola oil, kosher salt and pepper on medium high heat, then just add them on top or even stir them into the slow cooker  just before serving to get some of the cooking liquid on them.
  • This isn’t a sandwich you have to dip to enjoy, and I would say about 50/50 were pro-dip vs no-dip, but the liquid left behind is amazing, don’t toss it.
  • Consider Cheez Whiz, but if you’re anti-processed cheese I highly suggest Provolone, thats what my husband puts on his and it is also awesome. To give his cheese a better melt I dunk the provolone slices in the liquid with some tongs for a few seconds before putting them onto his sandwich.
  • Consider buttering very lightly and then toasting your hoagie rolls. It takes the bread to another dimension.
  • Enjoy and please come back and tell me your thoughts! 

Slow Cooker Philly Cheese Steak Sandwiches that are so tender and flavorful you'll feel like you're in Philly. Perfect for a crowd!

Tools Used in the making of these Slow Cooker Philly Cheese Steak Sandwiches:
Slow Cooker: Love this slow cooker and how programmable it is, it has been a workhorse for me… until…
My New Slow Cooker: This recipe was made in this slow cooker. For larger roasts I also brown the meat in the insert and not lose a bunch of the flavor by transferring the meat and leaving the browned bits behind. If you’re thinking of a new slow cooker, consider it if your budget is open.
Worcestershire Sauce: I have been using this brand most of my life and when my husband came home with the store brand one day and I figured “eh no biggie” I could immediately taste the difference. Stick with the original.
Cheez Whiz: I know what you are thinking, Cheez Whiz? YES, but I really only use Cheez Whiz when it comes to cheese steaks. Sometimes you have to go with the authentic ingredient and push the thought of “processed cheese product” out of your mind. Alternately feel free to use provolone which is also delicious.
Strand Brewing Company Beer: Love their beer, if you are in California you can even buy it at Costco. No sponsorship here but just lots of delicious beer.

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Slow Cooker Philly Cheese Steak Sandwiches

Slow Cooker Philly Cheese Steak Sandwiches that are so tender and flavorful you’ll feel like you’re in Philly. Perfect for a crowd!
Yield 10 servings
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Sandwich
Cuisine American
Author Sabrina Snyder

Ingredients
 

  • 4-5 pounds chuck roast
  • 2 tablespoons canola oil
  • 1 teaspoon Kosher salt
  • 1 teaspoon coarse ground black pepper
  • 1 cup beef broth
  • 1 can (10.5 oz) condensed French onion soup
  • 1 tablespoon Worcestershire sauce
  • 1/2 cup beer we like Strand Brewing Company - any dark beer will work though
  • 1 yellow onion sliced into 1/4" slices
  • 8 ounces crimini mushrooms sliced
  • 1 green bell pepper sliced into 1/4" slices
  • 10 hoagie rolls
  • 4 tablespoons butter
  • Cheez Whiz or Provolone Cheese

Instructions

  • Season the chuck roast with the Kosher salt and pepper (if you are sensitive to sodium, adjust to your taste or you can even leave the salt out altogether since you’re adding broth and soup).
  • Heat your pan (or if you can brown in your slow cooker, do it in that insert) to medium high.
  • Add the canola oil and when it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side.
  • In your slow cooker add the beef, the beef broth, the french onion soup, Worcestershire sauce, and the beer. Enjoy drinking the second half of that beer!
  • Cook on low for 8 hours.
  • Add in the onion, mushrooms, and bell pepper in the last hour of cooking.
  • To serve, toast your hoagie rolls with a bit of butter spread onto the cut sides.
  • With a very sharp knife cut your beef against the grain.
  • Add you cheese of choice, some of the meat and top with the cooked veggies.
  • I like to have a bit of the liquid (with the fat skimmed off on the side,) but it is totally optional.

Video

Nutrition

Calories: 400kcal | Protein: 35g | Fat: 28g | Saturated Fat: 12g | Cholesterol: 137mg | Sodium: 526mg | Potassium: 628mg | Vitamin A: 165IU | Vitamin C: 0.2mg | Calcium: 35mg | Iron: 3.9mg
Keyword: Slow Cooker Philly Cheese Steak Sandwiches
Slow Cooker Philly Cheese Steak Sandwiches that are so tender and flavorful you'll feel like you're in Philly. Perfect for a crowd!
Slow Cooker Philly Cheese Steak Sandwiches that are so tender and flavorful you'll feel like you're in Philly. Perfect for a crowd!

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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Comments

    1. The rule of thumb would be 4 or so hours on high. Low and slow is what makes the steak super tender and easy to shred. Let us know how your steak turns out!