Today we’re cooking up this delicious Crockpot Philly cheesesteak. This slow cooker Philly is one of those beef recipes that sticks to your ribs good.
And, since it’s incredibly easy, it’s going to make dinnertime so much easier!
Crockpot Philly Cheesesteak Dinner Recipe
I’m a big believer that Crock Pots are the key to getting filling dinners on the table.
The way that a meal can cook all by itself with such little effort of the frontend – it’s the biggest helper that we have in the kitchen in my opinion!
This Philly cheese steak sandwiches recipe is not only filling, but it’s really full of flavor as well.
What other reviewers said:
Made it! So easy and delicious. Another great weekday dinner idea. Thanks for sharing! – Alicia
I am anything but a cook and attempted this recipe. It was excellent, thank you! The only minor changes I made was I didn’t brown the meat first and it only took 7 hours in my crock pot (I’m sure cooking times vary). My husband, who is usually the cook, was impressed too. It was easy, thank you for sharing! – Brandy
This is a great recipe!! You can also freeze the mixture if you don’t use it all !! It’s awesome when unexpected company comes. Just defrost, heat , add cheese voila!! – Betty Starkey
A great recipe for sure. The meat falls apart and blends with onions and peppers perfectly. Made my house smell amazing. And of course, very tasty! Thanks for sharing 
– Whitney
Excellent! Here is a little tip: to make slicing the meat a bit easier, freeze it for an hour or so first. I used 1 tsp garlic powder in lieu of 3 tsp garlic salt. Perfect!! Thanks for sharing! -OhioWolverine
What a terrific recipe! It tasted just like one I would get at a Restaurant! It actually made 2 meals since there are only 3 of us. I WILL be making this again and again! – Daphne
Today we’re cooking up this delicious Crockpot Philly cheesesteak. This slow cooker Philly is one of those beef recipes that is stick to your ribs good.
Philly Cheese Steak Crock Pot ingredients:
- 2 1/2 to 3 pounds beef round steak (Crockpot Philly cheesesteak)
- 1 onion, sliced thin (Crockpot Philly cheesesteak)
- 1 envelope dry Italian dressing mix (Crockpot Philly cheesesteak)
- 1 c. beef stock (Crockpot Philly cheesesteak)
- 1 tsp sea salt (Crockpot Philly cheesesteak)
- 3 t. black pepper (Crockpot Philly cheesesteak)
- 4 t. garlic powder (Crockpot Philly cheesesteak)
- 2 green peppers, sliced thin (Crockpot Philly cheesesteak)
- 6 hoagie buns (Crockpot Philly cheesesteak)
- 12 Provolone cheese slices (Crockpot Philly cheesesteak)
Instructions for making this Philly Cheese Steak Crock Pot recipe:
- Spray your crock pot with Pam
- Cut the beef round steak into thin slices and brown just a minute in a pan
- Add steak, onion, stock, garlic salt, pepper and dressing mix to the crock pot and cover
- Cook on low for 8 hours total, adding the green peppers after 5 hours of cooking time if you can**
- Cover the bottom of a baking sheet with foil or parchment paper*
- Once the meat mixture is cooked and your Crock Pot is done, spoon the meat mixture onto your sliced hoagie buns with the open ends facing up
- Top each hoagie with 2 slices of provolone cheese, overlapping on each sandwich
- Bake your sandwich in the oven at 350 or on low broil for just a few minutes to melt and brown the cheese
* If using parchment paper, really watch the paper during broil time as it can burn.
** If you can’t add the green peppers after 5 hours of cooking, simply slice them ahead of time and brown them over medium heat and a little butter or olive oil before serving the phillies.
As you look through these pictures you’ll notice that I had added the green peppers in to the Crock Pot at the very beginning. Now, I add them later – I realized they go just a wee bit too tender and adding them later on in the process makes them absolutely perfect!
What is a Philly cheesesteak?
According to Wikipedia, the Philly cheesesteak was developed in the early 20th century “by combining frizzled beef, onions, and cheese in a small loaf of bread”, according to a 1987 exhibition catalog published by the Library Company of Philadelphia and the Historical Society of Pennsylvania.
Philadelphians Pat and Harry Olivieri are often credited with inventing the sandwich by serving chopped steak on an Italian roll in the early 1930s. The exact story behind its creation is debated, but in some accounts, Pat and Harry Olivieri originally owned a hot dog stand, and on one occasion, decided to make a new sandwich using chopped beef and grilled onions.
While Pat was eating the sandwich, a cab driver stopped by and was interested in it, so he requested one for himself. After eating it, the cab driver suggested that Olivieri quit making hot dogs and instead focus on the new sandwich. They began selling this variation of steak sandwiches at their hot dog stand near South Philadelphia’s Italian Market.
They became so popular that Pat opened up his own restaurant which still operates today as Pat’s King of Steaks. The sandwich was originally prepared without cheese; Olivieri said provolone cheese was first added by Joe “Cocky Joe” Lorenza, a manager at the Ridge Avenue location.
And, boy, am I glad that the Philly cheese steak became a thing because these are a super popular easy dinner in my household!
What’s the secret to a good Philly cheesesteak?
The meat, the seasoning and the bread is the secret to a good Philly cheese steak if you ask me! So… all of it!
What is the meat used in Philly cheesesteaks?
In this Crockpot philly cheese steak recipe we use beef round steak, but you could use any cut of beef that you wanted, a chuck roast would be good, too.
What are some side dishes that go well with Philly cheesesteaks?
When I serve Philly cheese steaks I most often put french fries, tater tots or onion rings with it – and a salad. Yum!
More awesome Crockpot dinner recipes:
This Crockpot Philly cheesesteak is definitely one of my favorite Crockpot recipes to make, but there’s no doubt that I also love this Crock Pot French Dip and this easy Crockpot Lasagna with Ravioli! Another slam dunk dinner is this Crock Pot shredded beef. I use it to make Crock Pot beef tacos (so good!)
A Closer Look at the Ingredients
Beef round steak
Two and a half to three pounds, sliced thin. Round steak is lean and inexpensive, and eight hours in the crock pot turns it tender. Slice it against the grain.
Onion and green peppers
One onion sliced thin goes in at the start. Two green peppers go in after five hours so they soften without turning to mush.
Italian dressing mix and beef stock
One envelope of dry Italian dressing mix and a cup of beef stock. The mix brings the herbs and salt, and the stock keeps the steak moist without making it soupy.
Salt, pepper and garlic powder
A teaspoon of sea salt, three teaspoons of black pepper, and four teaspoons of garlic powder. That is a lot of pepper and garlic for a reason. It is what makes it taste like the sandwich shop.
Hoagies and provolone
Six hoagie buns and twelve slices of provolone, two per sandwich. Buy rolls with a real crust. Soft rolls fall apart under the juice.
Step by Step, With the Details
Slice the steak thin
Put the steak in the freezer for thirty minutes first. Firm meat slices thin and even. Cut it a quarter inch thick, against the grain.
Brown it for a minute
A quick minute in a hot pan, in two batches, just to color the outside. You are not cooking it through. The crock pot does that.
Into the crock pot
Spray the crock pot and add the steak, onion, stock, salt, pepper, garlic powder, and dressing mix. Stir once and cover.
Low for eight hours, peppers at five
Cook on low. At the five hour mark, stir in the sliced green peppers and put the lid back on for the last three hours.
Build and broil
Line a sheet pan with foil, set the split hoagies on it, and spoon the meat in with a slotted spoon. Two overlapping slices of provolone on each, then a few minutes at 350 or under a low broiler.
Why the Peppers Go In Late
Green peppers that cook for eight hours lose their color and their bite. Three hours is enough to soften them and keep a little snap.
If you cannot be home at the five hour mark, slice them ahead and saute them in a little butter right before serving. The recipe card notes say the same thing.
Building a Better Sandwich
Toast the cut sides of the rolls under the broiler for a minute before the meat goes on. That thin crust is what keeps the bun from going soggy.
Drain the meat with a slotted spoon and let it drip a few seconds. The juices go in a small bowl on the side for dipping, the way a French dip is served.
Two slices of provolone, overlapped, is the right amount. One slice disappears into the meat.
Beyond the Hoagie
Over fries
A pile of fries, the meat and peppers on top, cheese melted over everything. This is the version my son asks for.
Baked potato
A split baked potato with the meat spooned in and provolone melted on top. A full dinner from one crock pot.
Low carb
Spoon it into halved bell peppers, top with cheese, and bake at 350 for fifteen minutes. Or over a bowl of cauliflower rice.
Leftovers, Reheating and Freezing
In the refrigerator
Store the meat in its juices, covered, for up to four days. Build the sandwiches fresh each time.
Reheating
A covered pan over low heat with a spoonful of juice, or the microwave at half power. High heat makes thin sliced beef tough.
Freezing
The meat and peppers freeze well with the juice for up to three months. Thaw overnight and reheat gently.
Questions I Get About This Recipe
Can I use chuck roast instead?
Yes. A three pound chuck roast, cooked whole and shredded at the end, makes a shredded cheesesteak instead of a sliced one. Same time, same seasonings.
Can I add mushrooms?
Eight ounces of sliced mushrooms added with the peppers at the five hour mark. They are traditional at a lot of sandwich shops.
Can I use Cheez Whiz?
That is how they do it in Philadelphia, so yes. Spoon it over the hot meat instead of broiling with provolone.
Can I cook it on high?
Four to five hours on high, with the peppers added for the last ninety minutes. The meat is a little more tender on low.
Why is my bun soggy?
The meat went on wet. Drain it with a slotted spoon and toast the roll first. Serve the juice on the side for dipping.
More Crock Pot Sandwiches and Beef Dinners
- Pulled Beef Slow Cooker Sandwiches
- Slow Cooker French Dip Sandwiches
- Crockpot BBQ Chicken
- Crock Pot Goulash
- Slow Cooker Beef Stroganoff
Crockpot Philly Cheesesteak Dinner Recipe
Ingredients
- 2 1/2 to 3 pounds beef round steak Crockpot Philly cheesesteak
- 1 onion sliced thin (Crockpot Philly cheesesteak)
- 1 envelope dry Italian dressing mix Crockpot Philly cheesesteak
- 1 c. beef stock Crockpot Philly cheesesteak
- 1 tsp sea salt Crockpot Philly cheesesteak
- 3 t. black pepper Crockpot Philly cheesesteak
- 4 t. garlic powder Crockpot Philly cheesesteak
- 2 green peppers sliced thin (Crockpot Philly cheesesteak)
- 6 hoagie buns Crockpot Philly cheesesteak
- 12 Provolone cheese slices Crockpot Philly cheesesteak
Instructions
- Spray your crock pot with Pam
- Cut the beef round steak into thin slices and brown just a minute in a pan
- Add steak, onion, stock, garlic salt, pepper and dressing mix to the crock pot and cover
- Cook on low for 8 hours total, adding the green peppers after 5 hours of cooking time if you can**
- Cover the bottom of a baking sheet with foil or parchment paper*
- Once the meat mixture is cooked and your Crock Pot is done, spoon the meat mixture onto your sliced hoagie buns with the open ends facing up
- Top each hoagie with 2 slices of provolone cheese, overlapping on each sandwich
- Bake your sandwich in the oven at 350 or on low broil for just a few minutes to melt and brown the cheese
Notes
** If you can't add the green peppers after 5 hours of cooking, simply slice them ahead of time and brown them over medium heat and a little butter or olive oil before serving the phillies.