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!

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.

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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 Dinner
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 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

Serving: 1g | Calories: 652kcal | Carbohydrates: 36g | Protein: 46g | Fat: 36g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 961mg | Potassium: 801mg | Fiber: 2g | Sugar: 6g | Vitamin A: 377IU | Vitamin C: 11mg | Calcium: 195mg | Iron: 15mg

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

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 following photos were used in previous versions of this post:

Seared chuck roast in a crockpot with raw veggies
holding sandwich upright
Collage of sandwich assembled and meat in crockpot

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.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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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!