If you love hearty, melty, sandwich goodness with minimal effort, then this Crock Pot Philly Cheesesteak recipe is about to be your new weeknight MVP. Tender slices of beef slow-cooked in a savory broth with onions and peppers, all piled high on a soft hoagie roll and smothered in gooey cheese—yes, please.
The first time I made this Crock Pot Philly Cheesesteak, I wasn’t sure it would live up to the real-deal sandwich from Philly. But after that first bite, I was hooked. It’s rich, flavorful, and so incredibly easy. The slow cooker does all the hard work while you go about your day—and the smell that greets you when you walk back into the kitchen? Worth it for that alone.
Whether it’s game day, a busy workday, or you’re feeding a hungry crowd, this sandwich brings big, bold flavor with barely any hands-on cooking.
Why You’ll Love This Crock Pot Philly Cheesesteak
- Set it and forget it – The slow cooker takes care of everything while you live your life.
- Super tender meat – The beef gets fall-apart tender and soaks up all the flavor.
- Crowd-pleaser – Perfect for feeding a family or serving at parties.
- Customizable – Add mushrooms, hot peppers, or your favorite cheese.
- Great for meal prep – Make a batch and enjoy sandwiches all week.
- Classic comfort food – Warm, cheesy, and totally satisfying.
- Minimal cleanup – One pot + a few simple steps = dinner done.
Ingredients for This Crock Pot Philly Cheesesteak
Here’s what you’ll need to make a sandwich shop favorite right at home. Don’t worry—this recipe is super forgiving, so feel free to tweak it to your taste.
- Thinly sliced beef – Ribeye is traditional, but flank steak or sirloin work great and are budget-friendlier.
- Bell peppers – A mix of green, red, or yellow adds sweetness and color.
- Onions – Yellow or white onions caramelize beautifully in the slow cooker.
- Garlic – Adds extra depth and aroma.
- Beef broth – Keeps everything juicy and flavorful.
- Worcestershire sauce – For that deep umami kick.
- Salt & pepper – Always essential.
- Hoagie rolls or sub buns – Soft, sturdy rolls that can hold all the filling.
- Provolone cheese – Melts like a dream, but feel free to use American, mozzarella, or even Cheez Whiz if you want to go full Philly.
(Exact quantities are listed in the full recipe card below.)
How to Make Crock Pot Philly Cheesesteak – Step-by-Step
1. Slice everything thinly.
To get that signature cheesesteak texture, slice the beef, onions, and peppers as thin as possible. It helps if the beef is partially frozen—easier to cut that way!
2. Layer it all in the crock pot.
Start with a layer of onions and peppers, then add your sliced beef. Top with garlic, a dash of Worcestershire sauce, salt, pepper, and pour in the beef broth.
3. Cook low and slow.
Set your crock pot to low for 6–7 hours or high for 3–4 hours. You want the beef to be tender and easy to shred with a fork.
4. Shred the beef.
Once cooked, use tongs or two forks to gently break up the beef. It should be super tender and juicy. Stir it back into the cooking juices.
5. Toast your rolls.
For an authentic touch, slice your hoagie rolls and toast them lightly under the broiler or on a skillet with butter. This helps them hold up under all that cheesy goodness.
6. Assemble your cheesesteaks.
Pile the beef, peppers, and onions onto the rolls. Top with slices of provolone and pop them under the broiler for a minute to melt the cheese, or cover with foil and bake at 375°F for about 5 minutes.
7. Serve hot.
Serve immediately, preferably with napkins—these babies are juicy in the best way.
Helpful Tips for Crock Pot Philly Cheesesteak
- Freeze beef for 20 minutes before slicing—it’s way easier to cut super thin.
- Use a slotted spoon to serve the meat if you don’t want a super soggy sandwich.
- Want it cheesy-cheesy? Add shredded cheese to the meat inside the crock pot before serving.
- Serve with sides like chips, fries, a crisp salad, or pickles for the perfect meal.
- Short on time? You can speed things up with pre-sliced beef from the butcher or meat counter.
- Leftovers make awesome quesadillas or stuffed peppers—get creative!
FAQs About Crock Pot Philly Cheesesteak
Can I make Crock Pot Philly Cheesesteak ahead of time?
Yes! It stores beautifully. Keep the beef mixture in an airtight container in the fridge for up to 4 days, or freeze for up to 2 months. Reheat and assemble sandwiches as needed.
What’s the best cheese for a Philly cheesesteak?
Provolone is the go-to in this recipe, but American cheese, mozzarella, or Cheez Whiz are all delicious depending on your preference.
Can I use frozen peppers and onions?
You can! They might release a bit more water, but the slow cooker can handle it. Just reduce the broth slightly if needed.
What cut of beef is best for Crock Pot Philly Cheesesteak?
Ribeye is traditional, but it’s pricey. Flank steak, sirloin, or even chuck roast work well and get nice and tender in the slow cooker.
Is this recipe spicy?
Not unless you make it that way! Feel free to add sliced jalapeños or crushed red pepper flakes for heat.
This Crock Pot Philly Cheesesteak is one of those recipes I make on repeat—especially in cooler months or on busy weeks when I just need a reliable, satisfying dinner. It’s comforting, cheesy, and absolutely bursting with flavor. Give it a try and let me know how it turns out—I have a feeling it’ll be one of your favorites too!
Crock Pot Philly Cheesesteak
Ingredients
- 2 pounds beef chuck roast
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 2 medium onions sliced
- 2 bell peppers red and green, sliced
- 1 teaspoon garlic powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- 4 hoagie rolls
- 8 slices provolone cheese
- Optional: mayonnaise or Cheez Whiz for spreading
- thelazyslowcooker.com
- +9
Instructions
- Prepare the beef: Season the beef chuck roast with salt and pepper.
- Sear the beef: In a skillet over medium-high heat, sear the beef on all sides until browned.
- Transfer to slow cooker: Place the seared beef into the slow cooker.
- Add liquids and seasonings: Pour the beef broth and Worcestershire sauce over the beef. Sprinkle with garlic powder, salt, and pepper.
- Add vegetables: Place the sliced onions and bell peppers into the slow cooker.
- Cook: Cover and cook on low for 6–8 hours, or until the beef is tender and easily shreds.
- Shred the beef: Remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker and mix with the vegetables and juices.
- Prepare the rolls: Slice the hoagie rolls and toast them lightly.
- Assemble sandwiches: Place a generous amount of the beef mixture onto each toasted roll. Top with a slice of provolone cheese.
- Melt the cheese: Place the assembled sandwiches under a broiler for 2–3 minutes, or until the cheese is melted and bubbly.
- Serve: Serve the sandwiches hot, optionally with a side of mayonnaise or Cheez Whiz for dipping.
Notes
- For a spicier kick, consider adding sliced jalapeños or a dash of hot sauce to the beef mixture.
- If you prefer a different cheese, Swiss or American cheese slices are also excellent choices.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
