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!

Three Slow Cooker Cheesesteaks in a tray

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!

Cheesesteak ingredients in a slow cooker

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.

Slow cooker cheesesteak ingredients in the crockpot

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!

  1. Season, brown the beef, and place in the crockpot (per recipe below).
  2. Add remaining ingredients and cook on low, adding bell peppers in the last 45 minutes if desired.
  3. Remove the beef and slice thinly against the grain and return to the crockpot (or shred if you prefer).
  4. Assemble sandwiches and bake until the cheese is melted.

Serve immediately for the best results and the most delicious flavor!

Close up of a prepared cheeseteak sandwich

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:

Sandwiches Best Served Hot

Did you enjoy this Slow Cooker Cheesesteak Recipe? Be sure to leave a rating and a comment below!

Three Slow Cooker Cheesesteaks in a tray
4.92 from 58 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Crockpot Philly Cheesesteak Sandwiches

Slow Cooker Cheesesteak Recipe - Tender beef and onions snuggled in a roll make the perfect easy meal.
Prep Time 25 minutes
Cook Time 8 hours
Total Time 8 hours 25 minutes
Servings 8 rolls


  • 2 lb beef roast chuck or pot roast
  • 1 tablespoon olive oil
  • 10 ½ oz beef broth low sodium
  • 2 onions sliced
  • 10 ½ oz French onion soup canned
  • 1 tablespoon soy sauce
  • 1 tablespoon garlic minced
  • 2 bell peppers sliced (yellow, red or green), optional
  • 8 oz sliced provolone or American cheese
  • 8 hoagie or sub rolls


  • 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.


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.
Browning the beef before placing in the slow cooker is optional but adds extra flavor.
Beef can be sliced or pulled.
4.92 from 58 votes

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

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

Course Dinner
Cuisine American

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

Cheesesteak ingredients in a slow cooker with writing
Three prepared cheesesteaks in a tray with writing
Cheesesteak ingredients in a crockpot with writing
Top image - Three prepared cheesesteaks in a tray. Bottom image - cheesesteak ingredients in a slow cooker with writing



Recipes you'll love

About the author

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!
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

latest & greatest

Leave a Reply

Your email address will not be published.

Recipe Rating


    1. Hi Paula, we try to use low sodium soy sauce when we can, but either one would work in this recipe!

    1. 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.

  1. Sounds delicious but could you please tell me what cut is a beef roast chuck or pot roast please ?
    Brisket? Shoulder perhaps?
    Thanks xx5 stars

    1. 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 :)

  2. 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!

  3. The notes at the end of the recipe mention onions, yet there are no onions in the recipe? Should there be onions ?

  4. 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

  5. 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. 

  6. 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! :)

      1. 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.

      2. This can be prepared the night before however I would suggest browning the meat right before cooking.