This Slow Cooker Philly Cheesesteak transforms budget-friendly beef chuck into tender, juicy shredded meat with peppers, onions, and melted provolone. It delivers all the iconic flavor of the classic sandwich with minimal hands-on effort. Your kitchen will smell amazing, and this set-and-forget meal is perfect for busy nights or feeding a crowd.
Craving a delicious Slow Cooker Philly Cheesesteak? You've come to the right spot! From Crockpot Recipes favorites to amazing Chicken Thigh Recipes recipes, there's something here for everyone.
Why You’ll Love This Slow Cooker Philly Cheesesteak
- Effortless cooking: The slow cooker does all the work.
- Tender, shreddable beef: Chuck roast becomes fall-apart tender.
- Deep savory flavor: Simmered with peppers, onions, and umami seasonings.
- Feeds a crowd: Easy to scale up for parties or family dinners.
Ingredients & Tools
- 1.5 kg beef chuck roast, trimmed of large fat caps
- 2 large yellow onions
- 2 large green bell peppers
- 1 large red bell pepper
- 4 cloves garlic, minced
- 250 ml beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 2 tsp Italian seasoning
- 1 tsp smoked paprika
- 1/2 tsp black pepper
- 8-10 slices provolone cheese
- 6-8 hoagie rolls
- 2 tbsp olive oil
- Salt, to taste
Tools: A 6-quart or larger slow cooker, a large skillet, and tongs.
Notes: The quality of your beef chuck is key here—it becomes so tender and flavorful. And don’t skip the Worcestershire and soy sauce; they add that essential umami depth that makes the whole dish sing.
Nutrition (per serving)
| Calories: | 620 kcal |
| Protein: | 42 g |
| Fat: | 28 g |
| Carbs: | 45 g |
| Fiber: | 3 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 8 hours (Low) or 4 hours (High) | Total Time: 8 hours 20 minutes (Low)
Before You Start: Tips & Ingredient Notes
- Can I use a different cut of beef? Chuck roast is ideal because of its marbling, which melts and bastes the meat from within. Round roast or brisket can work but may be slightly less juicy.
- Do I have to sear the meat first? I highly recommend it! Searing creates a beautiful brown crust through the Maillard reaction, which adds a ton of flavor to the final dish. It’s an extra step, but it makes a world of difference.
- What’s the best cheese? Provolone is the classic choice for its excellent melt and mild, slightly tangy flavor. Cheez Whiz is the other traditional option for an ultra-creamy, nostalgic experience. White American cheese also melts beautifully.
- Can I prep this ahead? Absolutely. You can chop your onions and peppers the night before and store them in an airtight container in the fridge. You can even sear the roast and let it cool before refrigerating, so in the morning, you just have to dump everything in.
How to Make Slow Cooker Philly Cheesesteak
Step 1: Pat your chuck roast completely dry with paper towels—this is crucial for getting a good sear. Season it generously on all sides with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat until it shimmers. Carefully place the roast in the hot skillet and sear for about 4-5 minutes per side, until you have a deep brown crust. Don’t move it around; let it develop that beautiful color.
Step 2: While the roast is searing, slice your onions and bell peppers. You’re aiming for thin strips, not a fine dice, to get that authentic cheesesteak texture. Mince your garlic as well. Transfer the seared roast to your slow cooker—it’s okay if it’s a tight fit.
Step 3: In the same skillet you used for the beef (don’t wash it!), add the sliced onions and peppers. Sauté them for about 5-7 minutes, just until they start to soften and pick up all the browned bits from the bottom of the pan. This step adds another layer of flavor. Stir in the minced garlic for the last 30 seconds until fragrant.
Step 4: Scrape the entire contents of the skillet—onions, peppers, garlic, and all those tasty bits—over the top of the beef roast in the slow cooker. In a small bowl or measuring cup, whisk together the beef broth, Worcestershire sauce, soy sauce, Italian seasoning, and smoked paprika. Pour this mixture evenly over the meat and vegetables.
Step 5: Place the lid on your slow cooker and cook on LOW for 7-8 hours or on HIGH for 3-4 hours. The beef is done when it’s fork-tender and shreds easily. You’ll notice the meat has shrunk a bit and is sitting in a pool of incredibly flavorful juices.
Step 6: Carefully remove the beef from the slow cooker and place it on a large cutting board. Using two forks, shred the entire roast, discarding any large pieces of fat or gristle. It should pull apart with almost no effort.
Step 7: Now, you have a choice. For a saucier sandwich, return all the shredded beef to the slow cooker and stir it into the juices. For a less messy sandwich, you can use a slotted spoon to portion the beef and veggies onto your rolls, but I love the extra flavor from the juice! This is the time to taste and adjust seasoning with more salt or pepper if needed.
Step 8: To assemble, lightly toast your hoagie rolls. Pile a generous amount of the beef and pepper mixture onto each roll. Top with 1-2 slices of provolone cheese. You can pop the open-faced sandwiches under a broiler for a minute to get the cheese perfectly melted and bubbly, or just let the heat from the meat melt it. Serve immediately!
Storage & Freshness Guide
- Fridge: Store cooled beef mixture in an airtight container for up to 4 days.
- Freezer: Freeze in airtight containers or freezer bags for up to 3 months.
- Reviving: Reheat gently on the stovetop with a splash of broth to maintain moisture.
Serving Suggestions
Complementary Dishes
- Crispy Seasoned Fries — The ultimate pairing. The salty, crispy potatoes are perfect for dipping into any extra beef juices that escape from your sandwich.
- Simple Garden Salad with a Zesty Vinaigrette — A fresh, bright salad helps cut through the rich, savory flavors of the cheesesteak and makes the meal feel balanced.
- Pickled Pepperoncini or Giardiniera — A little tangy, spicy kick on the side provides a fantastic contrast and cleanses the palate between bites.
Drinks
- A Cold Lager or Pale Ale — The crisp, carbonated bitterness of a good beer is a classic match for the rich, cheesy, and savory notes of the sandwich.
- Iced Tea (Sweet or Unsweet) — Its refreshing quality and slight tannic bite make it a wonderful non-alcoholic option that doesn’t overpower the meal.
Something Sweet
- Classic New York-Style Cheesecake — Stay with the cheese theme! A cool, creamy slice of cheesecake provides a rich and satisfying end to the feast.
- Warm Apple Crumble with Vanilla Ice Cream — The warm, cinnamon-spiced fruit and cold ice cream offer a comforting and homey finish that everyone loves.
Top Mistakes to Avoid
- Mistake: Not searing the roast. I know it’s tempting to skip this step, but you’ll miss out on a huge amount of flavor. Those browned bits are liquid gold for your sauce.
- Mistake: Overcrowding the skillet when searing. If your skillet is too small, the meat will steam instead of sear. Use a large skillet and work in batches if necessary to get that proper crust.
- Mistake: Overcooking the beef. While chuck roast is forgiving, cooking it for too long can make it dry out and become mushy. Stick to the recommended times and check for fork-tenderness.
- Mistake: Using a lean cut of beef. Lean cuts like sirloin will become tough and dry in the slow cooker. You need the fat marbling in a chuck roast to keep everything moist and tender.
Expert Tips
- Tip: Make it ahead for even better flavor. Let the cooked and shredded beef sit in its juices in the fridge overnight. The flavors meld and intensify, making your next-day sandwiches even more incredible.
- Tip: Thicken the juices for a gravy. If you prefer a thicker sauce, mix a tablespoon of cornstarch with two tablespoons of cold water. Stir this slurry into the hot juices in the slow cooker after shredding the beef and let it cook on high for 15-20 minutes until thickened.
- Tip: Get creative with leftovers. This mixture is fantastic beyond sandwiches! Use it as a filling for omelets, top a baked potato, or make a killer Philly cheesesteak pizza on a pre-made crust.
- Tip: Toast your rolls thoroughly. A sturdy, well-toasted roll is essential to hold up to the juicy filling without getting soggy. A light brush of butter before toasting adds extra flavor and crunch.
FAQs
Can I make this Slow Cooker Philly Cheesesteak with chicken?
Absolutely! Swap the beef chuck for about 1.3 kg of boneless, skinless chicken thighs. They stay incredibly juicy in the slow cooker. The cooking time will be slightly less—about 5-6 hours on low or 3 hours on high. Shred the chicken as you would the beef. The flavor profile will be a bit different, but it’s a delicious and lighter alternative.
Can I freeze the leftovers?
Yes, this dish freezes beautifully. Let the beef and vegetable mixture cool completely, then store it in an airtight freezer-safe container or heavy-duty freezer bags for up to 3 months. The texture of the peppers and onions will be a bit softer after thawing, but the flavor will still be fantastic. Thaw in the refrigerator overnight before reheating gently on the stove or in the microwave.
My slow cooker seems to have a lot of liquid. Is that normal?
It can be, especially with a larger roast. The beef releases its own juices as it cooks. If it seems too watery for your liking when it’s done, you have a couple of options. You can remove the beef and veggies and simmer the juices on the stove to reduce them, or use the cornstarch slurry method mentioned in the tips to thicken it right in the pot.
What’s the best way to reheat this?
The best way to maintain texture is to reheat it gently on the stovetop over medium-low heat, stirring occasionally. You can add a splash of beef broth if it seems dry. The microwave works in a pinch, but it can sometimes make the meat a bit rubbery if heated too aggressively. Reheat only the portion you plan to eat.
Can I add mushrooms?
Of course! Sliced cremini or button mushrooms are a wonderful addition. Sauté them along with the onions and peppers in Step 3. They’ll absorb all the savory flavors and add a nice earthy note to the final dish. Just be aware that mushrooms also release water, so your final result might have a bit more liquid.
Slow Cooker Philly Cheesesteak
Make the easiest Slow Cooker Philly Cheesesteak with tender beef, peppers, onions, and melty cheese. Perfect for busy nights! Get the simple recipe now.
Ingredients
For the main ingredients:
-
1.5 kg beef chuck roast (trimmed of large fat caps)
-
2 large yellow onions
-
2 large green bell peppers
-
1 large red bell pepper
-
4 cloves garlic (minced)
-
250 ml beef broth
-
2 tbsp Worcestershire sauce
-
1 tbsp soy sauce
-
2 tsp Italian seasoning
-
1 tsp smoked paprika
-
0.5 tsp black pepper
-
8-10 slices provolone cheese
-
6-8 hoagie rolls
-
2 tbsp olive oil
-
Salt (to taste)
Instructions
-
Pat your chuck roast completely dry with paper towels—this is crucial for getting a good sear. Season it generously on all sides with salt and black pepper. Heat the olive oil in a large skillet over medium-high heat until it shimmers. Carefully place the roast in the hot skillet and sear for about 4-5 minutes per side, until you have a deep brown crust. Don’t move it around; let it develop that beautiful color.01
-
While the roast is searing, slice your onions and bell peppers. You’re aiming for thin strips, not a fine dice, to get that authentic cheesesteak texture. Mince your garlic as well. Transfer the seared roast to your slow cooker—it’s okay if it’s a tight fit.02
-
In the same skillet you used for the beef (don’t wash it!), add the sliced onions and peppers. Sauté them for about 5-7 minutes, just until they start to soften and pick up all the browned bits from the bottom of the pan. This step adds another layer of flavor. Stir in the minced garlic for the last 30 seconds until fragrant.03
-
Scrape the entire contents of the skillet—onions, peppers, garlic, and all those tasty bits—over the top of the beef roast in the slow cooker. In a small bowl or measuring cup, whisk together the beef broth, Worcestershire sauce, soy sauce, Italian seasoning, and smoked paprika. Pour this mixture evenly over the meat and vegetables.04
-
Place the lid on your slow cooker and cook on LOW for 7-8 hours or on HIGH for 3-4 hours. The beef is done when it’s fork-tender and shreds easily. You’ll notice the meat has shrunk a bit and is sitting in a pool of incredibly flavorful juices.05
-
Carefully remove the beef from the slow cooker and place it on a large cutting board. Using two forks, shred the entire roast, discarding any large pieces of fat or gristle. It should pull apart with almost no effort.06
-
Now, you have a choice. For a saucier sandwich, return all the shredded beef to the slow cooker and stir it into the juices. For a less messy sandwich, you can use a slotted spoon to portion the beef and veggies onto your rolls, but I love the extra flavor from the juice! This is the time to taste and adjust seasoning with more salt or pepper if needed.07
-
To assemble, lightly toast your hoagie rolls. Pile a generous amount of the beef and pepper mixture onto each roll. Top with 1-2 slices of provolone cheese. You can pop the open-faced sandwiches under a broiler for a minute to get the cheese perfectly melted and bubbly, or just let the heat from the meat melt it. Serve immediately!08
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