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This Crockpot Philly Cheesesteak recipe is easy to make any night of the week. With just one bite of these tender, cheesy, steak-filled sandwiches, you’ll feel like you just stepped into a restaurant in Philly!
Easy Slow Cooker Philly Cheesesteak Sandwiches
You’ll be in heaven with this hearty, comforting Philly Cheesesteak recipe. For those who don’t know, a Philly Cheesesteak is a sandwich packed with thinly sliced beef–usually tender steak like a sirloin, melted cheese, onions, on a soft hoagie roll. This warm and delicious sandwich was born in Philadelphia. Hence the name!
Making this in the crockpot is genius, and once you do, you’ll never go back!
It only takes 10 minutes to prep the recipe. Then, you just let it cook in the slow cooker for up to 8 hours while you get on with your day. In the end, you have an authentic Philly Cheesesteak that’s packed with flavor. Everyone in my family loves these!
Why We Love this Crockpot Philly Cheesesteak recipe
- Quick and easy to make
- Only takes 10 minutes to prep
- Easy slow cooker meal
- Put ingredients Crockpot and let it cook
- Kid-friendly and approved
- A quick weeknight dinner
- Tastes like an authentic Philly Cheesesteak
- Hearty and filling
- Bouillon cube
- Worcestershire sauce
- Spices & seasonings
- Sirloin steak
- Red & green bell peppers
- Hoagie buns
- Provolone cheese
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How to Make Crockpot Philly Cheesesteak Sandwiches
The prep for this recipe takes no time at all. It can be put together in the Crockpot in about 10 minutes. Then, depending on your timing let it cook in the slow cooker for 3-8 hours!
- Mix bouillon cube and water. Add in Worcestershire sauce and seasonings.
- Add beef strips, red and green peppers, and onions to the Crockpot.
- Pour the seasoning mixture over top of the meat and vegetables.
- Cook on low for 6-8 hours or high for 3-4 hours.
Pro-tip: Depending on how quickly you need this recipe to be done, you can cook it on high for 3-4 hours, however I have found that the meat is most tender when cooked on low for 6-8 hours.
- Spread butter on hoagie buns and place them cut side up on a baking sheet.
- Bake for 5 minutes.
- Fill buns with beef mixture.
- Place slices of cheese on each bun.
- Bake again for about 3 minutes.
Variations / Options / Add-ins
- STEAK: Other cuts of beef can be used instead of the top sirloin steak, ribeye steak, round steak or even sliced chuck roast will work.
- CHEESE: Other cheeses may be used in place of the provolone. Choose your favorite.
- PEPPERS: Philly cheesesteak traditionally does not have bell peppers in it, if you would prefer to leave them out the recipe works just as well without them.
- MUSHROOMS: Mushrooms can be added if you wish. Add about 4 oz. of sliced white or brown mushrooms to the crock pot along with the bell peppers.
Frequently Asked Questions
You can store leftovers of the beef filling in an airtight container in the refrigerator for up to 4 days. It is not advisable to store the assembled hoagie buns as they will go soggy.
The beef filling can be frozen in an airtight freezer-safe container or large freezer bag. It will last up to 2 months. Thaw and heat in a pot on the stovetop on medium-low heat.
Typically, provolone is used in a Philly Cheesesteak. However, another popular option is Cheez Whiz (don’t shoot the messenger!) You could also use White American cheese to achieve the same melted consistency and flavor.
Yes, you can definitely use chuck steak for your Philly Cheesesteak sandwiches. When you’re making these, you simply want to use a lean cut of meat with marbled fat. Sirloin, as we’ve suggested here is our preferred option.
Other Easy Crockpot Recipes
Crockpot BBQ Chicken (Pulled Chicken) | The Best Crockpot Little Smokies Recipe | Crockpot Nacho Cheese Dip | Slow Cooker Cheesy Bacon Potato Soup | Slow Cooker Olive Garden Chicken Pasta | Crockpot Lasagna
Crockpot Philly Cheesesteak
- 1 beef bouillon cube
- 1¾ cups hot water
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- 2 pounds top sirloin steak cut into very thin strips
- 1 medium red bell pepper sliced thin (about 1 cup)
- 1 medium green bell pepper sliced thin (about 1 cup)
- 1 medium white onion sliced thin (about ½ cup)
- 6 hoagie buns sliced in half lengthways
- 3 tbsp butter
- 6 slices provolone cheese cut in strips
- In a large measuring cup, mix together the beef bouillon cubes and the water. Stir in the Worcestershire sauce, salt, ground black pepper, garlic powder, and Italian seasoning. Set aside.
- Add the beef strips, sliced red and green peppers and sliced onion to the crockpot.
- Pour the beef bouillon mixture over the top of the meat and vegetables in the crockpot. Stir to combine.
- Cook on low for 6-8 hours or on high for 3-4 hours. Until the meat is cooked and tender.
- When the meat has finished cooking, preheat the oven to 400F. Spread the butter on the hoagie buns and place them cut side up on a baking sheet. Bake until they begin to get golden and toasted around the edges, about 5 minutes.
- Remove the hoagie buns from the oven and fill each one with beef mixture. Place slices of provolone cheese on the beef in each bun and return them to the oven until the cheese has melted, about 3 minutes. Serve immediately.
- Depending on how quickly you need this recipe to be done, you can cook it on high for 3-4 hours, however I have found that the meat is most tender when cooked on low for 6-8 hours.
- If you’re slicing the steak yourself, make sure you cut against the grain!