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

Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
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

  • 2 lb beef roast chuck or pot roast
  • 1 tablespoon olive oil
  • 10.5 oz beef broth low sodium
  • 2 onions sliced
  • 10.5 oz onion soup
  • 1 tablespoon soy sauce
  • 1 tablespoon garlic minced
  • 2 bell peppers sliced (yellow, red or green)
  • 8 oz sliced provolone or American cheese
  • 8 hoagie or sub rolls

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Instructions

  • Season beef with salt & pepper. Heat olive oil over medium high heat and brown beef on all sides. Place in the slow cooker.
  • Add broth to the pan scraping up any brown bits. Add to the slow cooker with onions, onion soup, soy sauce, and garlic.
  • Cook on low 8 hours adding peppers during last 45 minutes.
  • Preheat oven to 350°F.
  • Open sub rolls top with cheese on each side. Bake about 5 minutes or just until cheese is melted. Top with beef and peppers.

Recipe Notes

Note: If you prefer softer onions, add them along with the beef. If you prefer your onions to be slightly firmer, add them during the last 45 minutes of cook time.

Nutrition Information

Calories: 350, Carbohydrates: 38g, Protein: 31g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 65mg, Sodium: 2186mg, Potassium: 430mg, Fiber: 2g, Sugar: 7g, Vitamin A: 931IU, Vitamin C: 91mg, Calcium: 334mg, Iron: 13mg
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!5 stars

  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! :)