Slow Cooker Cheesesteak Recipe


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slow cooker cheesesteaks

Nothing like coming home to a meal ready and waiting for you! In this recipe, you can just toss a few items into the slow cooker before you leave for the day and come home to an amazing dinner!

This is also great to serve a crowd because it can easily sit on the warm setting in the slow cooker for a while!

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5 from 1 vote
Review Recipe

Slow Cooker Cheesesteak Recipe

Cook Time 8 hours
Total Time 8 hours
Servings 8 rolls
Author Holly Nilsson
Course Dinner
Cuisine American
Nothing like coming home to a meal ready and waiting for you! In this recipe, you can just toss a few items into the slow cooker before you leave for the day and come home to an amazing dinner!

Ingredients

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  • 2 lb Beef Roast
  • Salt & pepper to taste
  • 1 tablespoon olive oil
  • 1 1/2 cup beef broth
  • 1/4 cup soy sauce
  • 1 tbsp minced Garlic
  • 2 Onions sliced
  • 2 peppers sliced (yellow, red or green)
  • Sliced Provolone Cheese
  • Hoagie or Sub Rolls

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Instructions

  1. Add olive oil to a large pan. Season beef with salt & pepper and until browned on all sides. Place in the slow cooker.
  2. Add broth to the pan scraping up any brown bits, stir in soy sauce, garlic and pour over the roast. Add half of each the peppers & onions.
  3. Cook on low about 8 hours adding. Slightly shred beef and add in the remaining peppers/onions during last 45 minutes.
  4. Preheat oven to 350 degrees.
  5. Open sub rolls top with cheese on each side. Bake about 5 minutes or just until cheese is melted. Top with beef and peppers.
Nutrition Information
Calories: 177, Fat: 5g, Saturated Fat: 1g, Cholesterol: 64mg, Sodium: 2196mg, Potassium: 515mg, Carbohydrates: 5g, Fiber: 1g, Sugar: 2g, Protein: 26g, Vitamin A: 2.2%, Vitamin C: 93.7%, Calcium: 33%, Iron: 15.1%

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword Slow Cooker Cheesesteak Recipe

 

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Holly

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!

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Comments

  1. Wow! Loved these tender,flavorful cheeseteaks! I cooked it during the night,cooled it and when I got home gently reheated and baked them in the oven .I used chuck Roast, Delicious! The only think I may do next time is saute some peppers and onions to top off! Thanks for a great week night recipe!

  2. Have you cooked this in instant pot and if yes,what cook time did you use? BTW love your recipes! They always turn out so savory and delicious. 

  3. This looks delicious! I am a completely novice cook, I just have one question. After you season the meat with salt/pepper and go to brown it in the pan…..forgive my naivete….do you put on high heat and just brown all of the outside? Is that what seals in the juice? I think I will go and buy a roast to experiment…..thank you!

    1. That’s exactly how I do it Barbara. I do it on medium high just until it’s browned on all sides. It really add an extra dimension of flavor as well! :)