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!
1medium green bell peppersliced thin (about 1 cup)
1medium white onionsliced thin (about ½ cup)
6hoagie bunssliced in half lengthways
6slicesprovolone cheesecut 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!