Slow Cooker Philly Cheese Steak Sandwiches that are so tender and flavorful, you’ll feel like you’re in Philly. Perfect for a crowd!
These Sandwiches are the answer to all your Philly Cheesesteak dreams! You get all the delicious juicy beef and tender veggies without standing over the stove, just set and forget until dinnertime.
Sabrina’s Slow Cooker Philly Cheese Steak Sandwiches
We’ve made this recipe three times in the last two weeks and I think I’ve enjoyed so many I’ve already matched the previous year’s 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 – it’s THAT good. The bell peppers, onions, and mushrooms add a delicious flavor to the beef, the liquid, and the sandwich. And the best part is that it cooks hands off so you can go about your day and enjoy the most amazing Philly cheesesteaks ready to go at dinner time.
Recipe Card
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 condensed French onion soup , 10.5 ounces
- 1 tablespoon Worcestershire sauce
- 1/2 cup dark beer I like Strand Brewing Company
- 1 medium 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 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 a large cast iron pan or Dutch oven over medium high. Alternately, if you can brown in your slow cooker insert that is best.
- 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 meat, the beef broth, the french onion soup, Worcestershire sauce, and the beer. Enjoy drinking the second half of that beer!
- Note: If searing meat in a pan, I like to use ½ cup of broth to deglaze the pan. After you transfer the roast to the slow cooker, add the broth to the pan and scrape up any browned bits on the bottom. Transfer the broth mixture to the crockpot and add the other ingredients as usual.
- 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) for dipping on the side , but it is totally optional.
Nutrition
Want to save this recipe? Create a free account to easily save your favorite recipes
Table of contents
About this Recipe
I’m by no means a purist when it comes to cheesesteaks. I will take them any way I can get them. I love them so much, so these sandwiches were right up my alley. We made them for our Super Bowl party, and they were such a hit that 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.
Tools and Ingredients
- Slow Cooker: This recipe was made for a slow cooker. I have one that allows me to brown the meat in the insert. If you aren’t able to brown in your crockpot, use a large Dutch oven and deglaze the pan with some beef broth so don’t leave that many browned bits behind. (They add a lot of flavor!)
- Worcestershire Sauce: This sauce has a salty umami flavor that adds so much depth. I go with the Lea’s Original personally.
- 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 I love the flavor their beer adds. You can swap in a toasty porter or stout, or even Guinness, instead.
How to Make
- 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/are not home in time you can also saute 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, that’s 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!
More Beefy Slow Cooker Sandwiches
The following photos were used in previous versions of this post:
It tasted good but definitely not like a philly cheesesteak. I did love that it was a simple recipe!
I’m sorry this recipe wasn’t what you had hoped for. We are big fans of Philly Cheese Steak so I have a number of recipes on the site you might want to review. Click here: https://dinnerthendessert.com/#search/q=philly
Made these for Super Bowl….by far the best Philly Cheesesteak ever!!!!!!! Thank you for sharing the recipe.?
I’ve been making this for a year or so and every time I make it everyone who has had it loves it.
What about doing on high or like, 4 hours
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!
Can I leave the beer out?
yes!