Slow Cooker Philly Cheesesteak
This slow cooker Philly cheesesteak delivers tender, flavorful results with minimal effort. Perfect for feeding a crowd on busy days.
Equipment
- slow cooker
Ingredients
- 2 lb Beef Sirloin or Flank Steak, thinly sliced
- 1 large Onion, thinly sliced
- 1 Green Bell Pepper, thinly sliced
- 8 oz Mushrooms, sliced
- 2 cloves Garlic, minced
- 1 cup Beef Broth
- 1 tbsp Worcestershire Sauce
- 1 tsp Italian Seasoning
- 1/2 tsp Salt
- 1/2 tsp Black Pepper
- 6 Hoagie Rolls
- 6 slices Provolone Cheese
Instructions
- Place the thinly sliced beef in the slow cooker. Add the sliced onion, green bell pepper, mushrooms, and minced garlic on top.
- In a small bowl, mix together the beef broth, worcestershire sauce, italian seasoning, salt, and black pepper. Pour this mixture over the beef and vegetables.
- Give everything a gentle toss to combine. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the beef is very tender and the vegetables are soft.
- Stir the mixture well and use a slotted spoon to drain some of the excess liquid when scooping. The filling should be juicy but not watery.
- Split the hoagie rolls open and pile them high with the Philly cheesesteak filling. Top each sandwich with a slice of provolone cheese.
- Place the open sandwiches under the broiler for 1 to 2 minutes until the cheese is perfectly melted and bubbly and the edges of the rolls are lightly toasted.
- Serve immediately while hot. These are incredible alongside a side of seasoned fries or a simple side salad.
Nutrition
Serving: 1servingCalories: 476kcalCarbohydrates: 40gProtein: 43gFat: 16g
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