Slow Cooker Philly Cheese Steak Sandwiches

Slow Cooker Philly CheeseSteak

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Slow Cooker Philly CheeseSteak

Slow Cooker Philly Cheese Steak Sandwiches

5 from 1 vote
Prep Time 10 minutes
Cook Time 8 hours
Servings 8 people
These Philly Cheese Steak sandwiches are a crowd-pleaser. After slow cooking in the crockpot for hours, the steak is juicy, tender and savory!

Ingredients
 

  • 2 1/2 pounds flank steak
  • 2 green peppers - sliced
  • 2 onions - sliced
  • 3 cups beef stock
  • 2 teaspoons garlic salt
  • 2 teaspoons black pepper
  • 1 envelope dry Italian dressing mix
  • 8 sub rolls
  • 8 slices provolone cheese

Instructions
 

  • Use a slow cooker liner or spray your crockpot with a non-stick cooking spray
  • Cut meat again the grain on an angle into very thin strips
  • Place meat strips in slow cooker
  • Add green pepper, onion, stock, garlic salt, pepper and dressing mix.
  • Cover and cook on low 7-8 hours, or high for 4 hours.
  • Spoon meat mixture onto toasted buns, top with cheese.
  • You can also put the sandwiches on a baking sheet and bake an additional few minutes to melt the cheese and toast the sandwich. Delicious with served with sliced sautéed mushrooms on top too!

Notes

  • Sometimes I’ll add the onions and peppers the last hour or so of cooking instead of at the beginning.  That way they don’t cook down as much.   
  • If you wanted more of a cheese sauce, you can melt some cheez whiz or Velveeta – that’s how they serve them  in Philly. 
  • I like to use toasted sub rolls or even a baguette for these sandwiches.  

Nutrition

Calories: 427kcal | Carbohydrates: 32g | Protein: 43g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 98mg | Sodium: 1302mg | Potassium: 834mg | Fiber: 2g | Sugar: 5g | Vitamin A: 281IU | Vitamin C: 26mg | Calcium: 218mg | Iron: 5mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Amy Hanten

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33 Comments

  1. Great recipe! The only thing I did differently was used sirloin. Loved it! The only change I would make is to add the onions and peppers the last hour as they were a little limp.

  2. 5 stars
    This was to die for!!!! My 10 & 13 year old loved it. I’ll be making this next week at our church small group gathering at our house.

  3. How thin should the steak be cut prior to putting it in the crockpot?

    1. Amy Hanten says:

      Hi Billy,
      I slice it into about 1/4 inch thin pieces. -Amy

  4. How many sandwiches does this recipe make?

    1. Amy Hanten says:

      Hi Vicki, this makes 6 to 8 sandwiches depending on how big you make them. Thanks! -Amy

  5. I am a skeptic…I have a hard time believing that the vegetables get fully cooked in an hour

    1. Amy Hanten says:

      Hi Don, You can certainly put them in a little earlier if you want the veggies softer. Thanks! -Amy

  6. Can I cook the crockpot stuff and then freeze for sandwiches at a later day

    1. Amy Hanten says:

      Hi Beverly. Yes, I think it would freeze pretty well after you cook it. -Amy

  7. Incredible! Followed exactly (which I rarely do with recipes), but it is perfect!

    1. Amy Hanten says:

      Thanks Kelly! Glad you liked them! -Amy

  8. Does anyone know how this turns out if you put your round steaks in whole and then cut after cooking? I did this as a freezer meal & my meat wasn’t completely thawed when I put it in the crock pot this morning. Hoping it will turn out ok!

  9. May I skip the dry Italian Seasoning mix?

    1. I had to. Looked in four different stores and couldn’t find any. Tried to make the dry dressing at home, but didn’t have any oregano. ?

  10. Absolutely delicious!! My husband, 3 year old and myself devoured this sandwich. My husband can’t have dairy so we left off the cheese in his and it was great topped with sliced pickles as well. Thank you for the recipe. It’s a keeper!

  11. Made this for supper last night. I was a big hit! thanks for the recipe.

  12. I am assuming you add water to the dressing mix as the packet calls for? Haha little bit of a novice cook here.

    1. No need.. the broth takes care of that

  13. Bridget Beane says:

    hello 🙂 I was curious to know if it may be better to brown the meat first? not sure if it would make a huge difference’ but thought it may add some extra flavor

    1. Amy Hanten says:

      Hi Bridget. Yes, if I have the time I sometimes like to brown the beef a bit. It does add extra flavor. But, not necessary in this recipe. Up to you. Thanks!

  14. Hi Kyla, We like this with melted provolone. That’s my son’s favorite. But if you wanted more of a sauce you could just melt some cheez whiz or Velveeta, Thats how they serve them a lot in Philly. Thanks! -Amy

    1. We usually use provolone when we do similar recipes, but in the pic for this one it looked…creamier than ours usually does. I think we figured out why though. We typically throw them in the oven on broil for a few minutes. This time we did on 350* instead, and they came out looking like the pic here. Great recipe! Thanks for sharing!

  15. Trying this recipe out tonight. Just wondering how you get the cheese to look more like a sauce rather than just a melted slice of provolone? Thanks in advance!

  16. How much does this make?

  17. Andrea Zinke says:

    Please send more crockpot recipies.
    Thank you

  18. WOW!!!! This was SO good!

  19. Would love more of crock pot recipes if you have them. Thanks

  20. Hi Alina, I would be happy to send you out new recipes every week! Just sign up for my newsletter. It’s easy! Just enter your email address in the big blue box on the right hand side of the homepage where it says newsletter. Thanks! https://www.thecookingmom.com/

  21. Alina Williams says:

    Send me more recipes to my email