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Crockpot Philly Cheesesteaks make a great meal perfect for busy weeknights or when the big game is on!
Tender beef and onions, and with melted provolone cheese (bell peppers are optional) all come together in the slow cooker.
With all the flavors of our favorite Cheesesteak sandwich everyone raves about this recipe!
What is a Philly Cheesesteak?
We’ve all seen a version of this recipe, with Whiz, with peppers (or without). According to Philadelphia’s official tourism site, the Philly cheesesteak was invented in 1930.
The combination of thinly sliced steak, melted cheese, and onions in a hoagie roll is just too irresistible.
Bell Peppers?
Not traditional but still delicious! A cheesesteak is sometimes served with bell peppers and often served without. We love the flavor so we add them in.
Not a fan? Leave them out!
Ingredients & Variations
BEEF The best beef for the crock pot is a cut that becomes perfectly tender when slow slow-cooked in the crockpot.
A beef roast or a chuck or pot roast is just right (and the same cut I use in French dip sandwiches). It makes savory and extra tender slices of meat for Philly cheesesteaks with minimal effort.
CHEESE Traditionally, a Philly cheesesteak is topped with provolone, Cheez Whiz, or American cheese but nowadays you can use almost any cheese you wish! Try melting on mozzarella, cheddar, or havarti for a change.
BUNS Hoagie or sub buns are the best options for this sandwich! They are hearty and hold up well under the weight of this hearty sandwich.
Don’t have time to grab those buns? You could serve mini cheesesteak sliders on dinner rolls or even make a sandwich with a classic loaf of bread in a pinch.
How To Make Philly Cheesesteaks in the Slow Cooker
The best cheesesteak sandwich is easy to prepare. Just pop in the slow cooker and let it cook away!
- Season, brown the beef, and place in the crockpot (per recipe below).
- Add remaining ingredients and cook on low, adding bell peppers in the last 45 minutes if desired.
- Remove the beef and slice thinly against the grain and return to the crockpot (or shred if you prefer).
- Assemble sandwiches and bake until the cheese is melted.
Serve immediately for the best results and the most delicious flavor!
Perfect Sides
Philly cheesesteaks are great with oven-baked french fries, or this broccoli pasta salad is fit for a crowd, give it a try here!
Make ahead sides:
- Classic Macaroni Salad
- Classic Coleslaw Recipe
- Italian Pasta Salad
- Southern Potato Salad
- Creamy Broccoli Slaw
Sandwiches Best Served Hot
- Crock Pot Italian Beef Sandwiches – great for tailgating!
- French Dip Sandwich – melt-in-your-mouth tender
- Slow Cooker BBQ Beef Sandwiches – great for a crowd!
- Crock Pot Pulled Pork – 5 minutes prep
- Easy Tuna Melts
- Slow Cooker Sloppy Joes – prepare in advance!
Did you enjoy this Slow Cooker Cheesesteak Recipe? Be sure to leave a rating and a comment below!
Crockpot Philly Cheesesteak Sandwiches
Equipment
Ingredients
- 2 pounds chuck roast or pot roast
- 1 tablespoon olive oil
- 10.5 ounces beef broth low sodium
- 2 yellow onions sliced
- 10.5 ounces condensed French onion soup or condensed onion soup
- 1 tablespoon soy sauce
- 1 tablespoon minced garlic
- 2 bell peppers sliced, any color, optional
- 8 ounces sliced provolone or American cheese
- 8 hoagie rolls or sub rolls
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.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner
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You need a good Italian roll for a great Philly cheese steak
That would be delicious, Mike! :)
What do I do with the oh-so-good juice in the slow cooker?
Hi Sally, you can make a gravy or an Au Jus with the leftover juices!
hello, the soy sauce, do you use the low sodium??? or regular???
Hi Paula, we try to use low sodium soy sauce when we can, but either one would work in this recipe!
New recipes is always a good thing
I hope I find some great recipes. I need some new ones.
Hi Pat, did you sign up for our daily emails? You can sign up here for new recipe ideas!
Love new recipes!!!
Can this be frozen and used for future sandwiches?
Yes, it freezes beautifully for future sandwiches.
thank you
You’re welcome Heather!
Hi can this recipe be cooked for 4 hours on high instead of 8 on low?
Thank you
We have not tried it, but that should work Candice. You will want to add the peppers closer to the end of cooking on high.
Hi,
You’re easy to follow and simple. That’s what I like about you.
Thanks Charles!
Love your recipes ❤️❤️
Sounds delicious but could you please tell me what cut is a beef roast chuck or pot roast please ?
Brisket? Shoulder perhaps?
Thanks xx
Hi Kate, we used a shoulder cut. You will want to look for something labeled beef roast, pot roast or chuck roast in your grocery store :)
I would use a chuck roast. I think that’s what is suggested in the ingredients list, as well.
Sounds delicious! Is the onion soup cream of onion or French onion? Thank you..
It is french onion soup. Enjoy!
Hi Holly, is the 10.5 oz onion soup, a can of onion soup? Or is it one of those dry onion soup packets? Thx!
Yes, it’s canned soup. Enjoy!
The notes at the end of the recipe mention onions, yet there are no onions in the recipe? Should there be onions ?
The onions are listed between the beef broth and onion soup and are added in step 2.
Hi Holly,
Does it matter about the roast, is it a specific kind?
Thank you!
No specific kind. This recipe will work with any roast. Enjoy, Chris!
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!
So glad you loved this!
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.
Thank you Natalie!!
I have not tried this in my Instant Pot, please let us know how it goes if you try it!
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!
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! :)
I’m definitely going to try this. Can you please tell how many subs this would make. Thanks for sharing.
This recipe will make approximately 8 subs.
Hi, do you think I could prep this a night before, Frye the roast in the pan the night before and have everything ready to turn on in the morning.
This can be prepared the night before however I would suggest browning the meat right before cooking.