Crockpot Philly Cheesesteak
Description
Turn your kitchen into a Philly-inspired sandwich haven with this simple and delicious Crockpot Philly Cheesesteak recipe. Juicy, thinly sliced sirloin steak, tender bell peppers, and onions are slow-cooked to perfection in a flavorful beef broth seasoned with garlic, Worcestershire, and Italian spices. Topped with melty provolone cheese and served on toasted bakery hoagie rolls, this classic comfort food is a crowd-pleaser that’s easy to make and even easier to enjoy.
Ingredients
Instructions
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Place the thinly sliced sirloin steak at the bottom of your crockpot.
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Add the sliced onion, green bell pepper, and red bell pepper on top of the steak.
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In a bowl, mix together the beef broth, Worcestershire sauce, minced garlic, garlic powder, salt, and Italian seasoning.
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Pour the mixture over the steak and vegetables in the crockpot. Gently stir to combine.
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Cover and cook on high for 3–4 hours or low for 6–7 hours until the steak is tender and the vegetables are soft.
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About 10 minutes before serving, lay the provolone cheese slices on top of the mixture, cover, and allow the cheese to melt.
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Toast the hoagie rolls (see tip below), fill them with the cheesy steak and pepper mixture, and serve hot.
Note
Pro Tip for Toasting Hoagie Rolls:
Slice hoagie rolls in half lengthwise. Brush the cut sides with softened butter or olive oil. Toast them on a skillet, griddle, or under a broiler until golden brown, cut-side down. For an extra burst of flavor, mix minced garlic into the butter before brushing.