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–+ servings

Slow Cooker Philly Cheese Steak Sandwiches

Tender, thinly sliced beef cooked low and slow with peppers and onions, finished with provolone and served on toasted hoagie rolls. Easy weeknight comfort food made in the slow cooker.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 4

Ingredients
  

Main Ingredients

  • 2 pounds top round steak or sirloin, thinly sliced Partially freeze the meat for easier thin slicing
  • 1 large yellow onion, thinly sliced
  • 1 large green bell pepper, thinly sliced
  • 1.5 cups beef broth Low-sodium preferred
  • 2 tablespoons Worcestershire sauce
  • 2 cloves garlic, minced
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper
  • 1 tablespoon olive oil For searing (optional)
  • 1 tablespoon cornstarch For slurry to thicken (optional)
  • 1 tablespoon cold water For cornstarch slurry
  • 8 slices provolone cheese
  • 4 rolls hoagie rolls Split and lightly toasted
  • 2 tablespoons butter Optional, for toasting rolls

Instructions
 

Preparation Steps

  • If not pre-sliced, partially freeze the steak for 30 minutes and slice as thinly as possible against the grain. Season slices with salt and pepper.
  • Optional: Heat olive oil in a skillet over medium-high heat and quickly brown the sliced beef in batches (about 1 minute per side) to develop flavor. Transfer browned beef to the slow cooker.
  • Add the sliced onion, bell pepper, minced garlic, beef broth, and Worcestershire sauce to the slow cooker. Stir to combine with the beef.
  • Cover and cook on LOW for 4 to 6 hours (or HIGH for 2 to 3 hours) until the beef is tender and the vegetables are soft.
  • About 15 minutes before serving, mix the cornstarch with cold water to make a slurry. Stir the slurry into the slow cooker and cook uncovered for 10–15 minutes until the sauce thickens slightly.
  • Preheat the broiler. Split the hoagie rolls and spread butter on the cut sides (optional). Place provolone slices over the beef in the slow cooker or on each sandwich. If melting on sandwiches, fill rolls with beef and cheese, place on a foil-lined baking sheet, and broil 1–2 minutes until cheese is melted.
  • Serve hot on toasted hoagie rolls. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Notes

For best texture, slice the beef very thin and avoid overcooking. Searing is optional but adds extra flavor. Adjust salt to taste if using regular broth.
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