Crockpot Philly Cheesesteaks make a great meal perfect for busy weeknights or when the big game is on!
Tender beef and onions, and with melted provolone cheese (bell peppers are optional) all come together in the slow cooker.
With all the flavors of our favorite Cheesesteak sandwich everyone raves about this recipe!
What is a Philly Cheesesteak?
We’ve all seen a version of this recipe, with Whiz, with peppers (or without). According to Philadelphia’s official tourism site, the Philly cheesesteak was invented in 1930.
The combination of thinly sliced steak, melted cheese, and onions in a hoagie roll is just too irresistible.
2½ to 3 pounds beef round steak
2 green peppers, sliced thin
1 onion, sliced thin
1 envelope dry Italian dressing mix
2 c. beef stock
2 t. black pepper
3 t. garlic salt
6 hoagie buns
12 Provolone cheese slices
Spray your crock pot with Pam
Cut the beef round steak into thin slices and brown just a minute in a pan
Add green pepper, onion, stock, garlic salt, pepper and dressing mix to the crock pot and cover
Cook on low for 8 hours
Cover the bottom of your baking sheet with foil or parchment paper
Once the meat and veggie mixture is cooked and your crock pot is done, spoon the mixture onto your sliced hoagie buns with the closed ends of the buns on the baking sheet
Top each hoagie with 2 slices of provolone cheese, overlapping on each sandwich
Bake your sandwich in the oven at 350 or on low broil for just a few minutes to melt the cheese