Crockpot Cheesesteak
A crockpot cheesesteak gives you tender shaved beef with peppers, onions and melted provolone on a toasted roll. The slow cooker does the long work, and you only need to toast the rolls at the end.
8
servings15
minutes7
hoursThin-sliced beef simmers with peppers and onions in a flavorful beef broth. It piles onto rolls with melted provolone for classic cheesesteak sandwiches.
Ingredients
3 lb beef chuck roast, trimmed and cut into 4 pieces
2 green bell peppers, sliced
2 large onions, sliced
8 oz sliced mushrooms
4 cloves garlic, minced
1 1/2 cups beef broth
2 tbsp Worcestershire sauce
1 tbsp soy sauce
1 tsp garlic powder
1 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
8 hoagie rolls
16 slices provolone cheese
Directions
- Season the chuck roast pieces with salt, pepper, garlic powder and oregano.
- Put the onions, peppers, mushrooms and garlic in a 6-quart slow cooker. Place the beef on top.
- Whisk the broth, Worcestershire and soy sauce. Pour it around the beef.
- Cover and cook on LOW for 8 to 9 hours or on HIGH for 5 to 6 hours. The beef should shred easily, with no resistance.
- Remove the beef and shred it with two forks. Return it to the cooker and stir it with the vegetables.
- Let it sit on WARM for 15 minutes to soak up the juices.
- Toast the split rolls under the broiler for 1 to 2 minutes.
- Fill each roll with the beef mixture, using a slotted spoon. Top with two slices of provolone.
- Broil for 1 minute until the cheese is melted and bubbly.
Notes
- For a shortcut, use thin-sliced deli roast beef and cut the time to 2 hours on LOW, using the same sauce. Add pickled banana peppers for tang. Leftover filling keeps 4 days and freezes for 3 months. It also works over baked potatoes.
Why chuck roast makes the best slow cooker cheesesteak
Real Philly cheesesteak uses thin-sliced ribeye cooked fast. Chuck roast is a better fit for a slow cooker. It is rich and well marbled, and after eight to nine hours on LOW it shreds into tender, juicy strands that soak up the onion and pepper juices.
The result is a big pot of filling you can scoop into rolls for a crowd. Peppers, onions and mushrooms cook right in the beef juices, so the whole dinner comes from one pot, and the sandwich is as messy and satisfying as the original. It is also forgiving, so if dinner runs late, the beef holds on WARM for an hour or two without drying out.
Ingredient notes
Chuck roast: Three pounds with good marbling gives the best flavor. Trim big chunks of fat and cut it into four pieces so it cooks evenly.
Green bell peppers and onions: Slice them thick so they hold some texture after the long cook. Two large onions give plenty of sweetness.
Mushrooms: Sliced white or cremini add an earthy note. They release juice, so there is no need for much extra liquid.
Worcestershire and soy sauce: These give the beef a deep hearty flavor. Taste before adding more salt.
Provolone: Two slices per roll melt into a creamy layer. White American is the other classic choice if you like it milder.
Hoagie rolls: Choose sturdy rolls that will not fall apart under the juicy filling. A soft bun turns soggy fast.
Tips for the best result
Shred it right in the pot: Pulling the beef apart in the juices lets it soak up flavor. Let it sit on WARM for 15 minutes so the meat absorbs the liquid.
Use a slotted spoon: Fill each roll with the drained mixture so the bread does not get soggy, and serve extra juice on the side for dipping.
The most common mistake is pulling the roast too early: Chuck needs the full 8 to 9 hours on LOW to break down. If it still resists a fork, it needs more time. Toast the rolls under the broiler for a crisp base. Trim the thick fat caps before cooking, since too much fat leaves a greasy pool in the juices that is hard to skim.
Swaps and variations
Use a sirloin tip roast for a leaner version, though it will be less rich. Add banana peppers or hot giardiniera for heat, or swap provolone for pepper jack. For a gluten-free dinner, serve the filling over rice or in a baked potato. Add a spoonful of cream cheese into the beef for a creamier mixture.
Thin-sliced steak does not work in a slow cooker. It overcooks and turns gray and chewy, so use a roast and let it shred. Sliced banana peppers and a spoonful of mayo on the roll give the sandwich a tangy edge that many people love.
What to serve with it
Serve on toasted rolls with kettle chips, pickles and a simple coleslaw. Keep the filling hot in the crock on WARM with the cheese and rolls beside it, so everyone can build their own sandwich at the table. A cold beer or a pitcher of iced tea suits the meal, and a pickle spear on the side adds a sharp bite against the rich beef.
Storing, freezing and reheating
Store the filling in a sealed container with its juices for up to 4 days. Reheat in a saucepan or the microwave with a splash of broth, then fill fresh toasted rolls.
The beef freezes well for up to 3 months in its juices. Thaw overnight in the fridge and warm gently. Leftover filling also works over baked potatoes or in quesadillas. Slice any leftover rolls and cheese fresh next time, because pre-filled rolls get soggy and do not reheat well.
Crockpot Cheesesteak at a glance
- Prep time: 15 minutes
- Cooking time: 7 hours
- Servings: 8 servings
- Ingredients: 14, led by beef chuck roast, green bell peppers, onions, sliced mushrooms
Tips for Crockpot Cheesesteak
For a shortcut, use thin-sliced deli roast beef and cut the time to 2 hours on LOW, using the same sauce. Add pickled banana peppers for tang. Leftover filling keeps 4 days and freezes for 3 months. It also works over baked potatoes.
Crockpot Cheesesteak FAQ
How long does Crockpot Cheesesteak take?
Crockpot Cheesesteak takes 7 hours of cooking after 15 minutes of prep.
How many people does Crockpot Cheesesteak serve?
This recipe makes 8 servings.
What do I need to make Crockpot Cheesesteak?
14 ingredients, led by beef chuck roast, green bell peppers, onions, sliced mushrooms. Amounts are in the recipe card above.
