Name: Crockpot Philly Cheesesteaks
Prep time: 20 min
Cook time: 390 min
Ingredients: 8 to 10 hoagie rolls; 16 to 20 slices provolone cheese; 3 to 5 lbs beef chuck roast (trimmed of excess fat); 1 ½ tbsp. vegetable oil; 1 cup low sodium beef broth; 1 cup Coke; ¼ cup Worcestershire sauce; ¼ cup reduced sodium soy sauce; 1 tbsp beef bouillon (granulated, beef base or crushed cubes); 1 tbsp Dijon mustard; 2 tsp dried oregano; 2 tsp dried basil; 2 tsp dried parsley; 2 tsp garlic powder; ½ tsp salt; ½ tsp pepper; ½ tsp dried thyme; 1 onion (sliced into ¼ inch slices); 2 medium green bell peppers (sliced ¼ inch slices); 8 oz cremini mushrooms (sliced)

I stole this recipe for Crockpot Philly Cheesesteaks from carlsbadcravings.com. These delicious sandwiches are easy to make in the slow cooker. Beef roast is seared and placed in a slow cooker with beef broth, Coke, Worcestershire sauce, soy sauce, beef bouillon, Dijon mustard, and lots of spices. Sliced onions are put on top before cooking for several hours. Then the beef is sliced and returned to the slow cooker with green peppers and mushrooms. And cooked until the vegetables are soft. Next sandwich rolls are toasted in the oven, then topped with meat, veggies and sliced provolone cheese and baked until the cheese is melted. These sandwiches are so good, just be careful no one takes any without asking!

The cooking liquid ingredients are: 1 cup low sodium beef broth, 1 cup Coke, ¼ cup Worcestershire sauce, ¼ cup reduced sodium soy sauce, 1 tbsp beef bouillon (granulated, beef base or crushed cubes) and 1 tbsp Dijon mustard

The spices needed are: 2 tsp dried oregano, 2 tsp dried basil, 2 tsp dried parsley, 2 tsp garlic powder, ½ tsp salt, ½ tsp pepper and ½ tsp dried thyme

Heat 1 ½ tbsp vegetable oil over high heat in a large skillet. Once hot, add 3 to 5 lbs beef chuck roast and sear on all sides until deeply browned, using tongs to rotate.

Mix the spices together in a small bowl.

Then add the spices to the cooking liquids.

Add the roast to a slow cooking sprayed with non-stick cooking spray. Pour the liquid mixture over the beef.

Next add the onions on top of the beef.

Cover and cook on LOW for 5 hours for a 3 lbs roast and closer to 6 hours for a larger roast.

Remove the roast to a cutting board and thinly slice across the grain.

Place the sliced beef back into the slow cooker. Add the bell peppers and mushrooms and give everything a stir.

Then press the meat and veggies down into the braising liquid. Cover and cook on LOW for 45 minutes.

Preheat oven to 400 F. Split rolls and lay them cut side up on 2 large baking sheets. Bake for 5 minutes until toasted. Place beef and veggies on the bottom pieces.

Next top with 2 slices of folded provolone cheese, cut to fit the buns. Return baking sheet to the oven (keep the sandwiches open faced) and bake at 400 F for 5 to 10 minutes or until cheese is completely melted.

Serve immediately. Use the remaining liquid from the slow cooker as a dip for the sandwiches.

If you liked this recipe for Crockpot Philly Cheesesteaks then you can also try Best Slow Cooker French Dip Sandwiches or Sheet Pan Philly Cheese Steak.

Crockpot Philly Cheesesteaks

Beef roast is seared and placed in a slow cooker with beef broth, Coke, Worcestershire sauce, soy sauce, beef bouillon, Dijon mustard, and lots of spices. Sliced onions are put on top before cooking for several hours. Then the beef is sliced and returned to the slow cooker with green peppers and mushrooms and cooked until the vegetables are soft. Next sandwich rolls are toasted in the oven, then topped with meat, veggies and sliced provolone cheese and baked until the cheese is melted.

Course Entree

Prep Time 20 minutes

Cook Time 6 hours 30 minutes

Servings 10 people

Ingredients

Sandwiches

8 to 10 hoagie rolls
16 to 20 slices provolone cheese

Slow Cooker Beef

3 to 5 lbs beef chuck roast trimmed of excess fat
1 ½ tbsp. vegetable oil
1 cup low sodium beef broth
1 cup Coke
¼ cup Worcestershire sauce
¼ cup reduced sodium soy sauce
1 tbsp beef bouillon granulated, beef base or crushed cubes
1 tbsp Dijon mustard
2 tsp dried oregano
2 tsp dried basil
2 tsp dried parsley
2 tsp garlic powder
½ tsp salt
½ tsp pepper
½ tsp dried thyme
1 onion sliced into ¼ inch slices

Add Later

2 medium green bell peppers sliced ¼ inch slices
8 oz cremini mushrooms sliced

Instructions

Sear beef

Heat vegetable oil over high heat in a large skillet. Once hot, add the beef and sear on all sides until deeply browned, using tongs to rotate. Transfer beef to a greased 6 qt. slow cooker.

Cook beef

Add all the remaining “slow cooker beef” ingredients to the slow cooker up to the onions. Give them a stir, then add the onions on top of the beef. Cover and cook on LOW for 5 hours for a 3 lbs roast and closer to 6 hours for a larger roast.

Slice beef and add veggies

Remove the roast to a cutting board and thinly slice across the grain. Place the sliced beef back into the slow cooker. Add the bell peppers and mushrooms and give everything a stir. Then press the meat and veggies down into the braising liquid. Cover and cook on LOW for 45 minutes.

Toast rolls

Preheat oven to 400 F. Split rolls and lay them cut side up on 2 large baking sheets. Bake for 5 minutes until toasted.

Assemble

Spread each top and bottom half of the toasted rolls with spiced mayonnaise (optional). Layer the bottom rolls with beef and veggies and top with 2 slices of folded provolone cheese (if using larger slices), cut to fit the buns.

Melt the cheese

Return baking sheet to the oven (keep the sandwiches open faced) and bake at 400 F for 5 to 10 minutes or until cheese is completely melted. Serve immediately. Use the remaining liquid from the slow cooker as a dip for the sandwiches.