Crockpot Shaved Beef Sandwiches
Shaved beef in the crockpot cooks into juicy, pull-apart meat in just a few hours. Pile it on rolls with provolone, peppers and onions for a quick sandwich dinner.
6
servings15
minutes5
hoursShaved beef simmers with sliced peppers, onions and Italian seasoning in beef broth. Serve on toasted rolls with provolone.
Ingredients
2 lb shaved beef steak (thin-sliced sirloin or chuck)
1 large yellow onion, sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
8 oz sliced mushrooms
4 cloves garlic, minced
1 1/2 cups beef broth
2 tbsp Worcestershire sauce
1 tbsp Italian seasoning
1 tsp garlic powder
1 tsp salt
1/2 tsp black pepper
6 hoagie or sub rolls
12 slices provolone cheese
Pickled pepperoncini, optional
Directions
- Place the sliced onion, peppers and mushrooms in a 6-quart slow cooker.
- Spread the shaved beef over the vegetables, separating the slices as you go so they do not clump.
- Sprinkle with the garlic, Italian seasoning, garlic powder, salt and pepper.
- Pour the broth and Worcestershire over everything.
- Cover and cook on LOW for 5 to 6 hours or on HIGH for 2 1/2 to 3 hours. The beef is done when it is tender and pulls apart.
- Stir the beef so it breaks into smaller pieces and mixes with the vegetables.
- Heat the oven broiler. Open the rolls and toast them lightly, cut side up.
- Lay two slices of provolone on each roll.
- Pile on the beef and vegetables with a slotted spoon.
- Broil 1 to 2 minutes until the cheese bubbles. Serve the broth on the side for dipping.
Notes
- Thin shaved beef overcooks if left all day, so keep it under 6 hours. Frozen shaved steak works and needs the same time. Swap the provolone for white American or pepper jack. Leftover meat keeps 4 days. Freeze it in the broth for 2 months.
Why shaved beef works in a crockpot
Shaved beef steak is cut paper-thin, so it cooks fast and turns tender in just five to six hours. That is much less time than a roast, and it shreds into juicy beef without any extra work. It is also a flexible recipe. You can serve it on rolls, over rice, or in a bowl with the juices, and the leftovers are easy to turn into a second meal.
The broth, peppers, and mushrooms make a hearty juice that soaks into the meat. Spooned onto a hoagie roll with melted provolone, it tastes like a Philly cheesesteak you made without watching a pan. Shaved steak is sold in most grocery stores, often in the meat case near the sliced deli beef. It is thin enough that it does not need browning, which saves time and cleanup.
Ingredient notes
Shaved beef: Use thin-sliced sirloin or chuck, often sold as shaved steak. Frozen works too and needs no thawing.
Peppers and onions: Slice them about a quarter inch thick. They soften but keep a little bite.
Beef broth: Low-sodium prevents the juice from getting too salty. It becomes the dipping sauce.
Italian seasoning and garlic: They give a warm, herby base without a long list of spices.
Provolone: Mild and melty, it is the classic choice. White American also works well.
Mushrooms: Use cremini or white button mushrooms, sliced thick. They cook down and add a deep, earthy taste that fits the beef.
Tips for the best result
Separate the slices: Pull the shaved beef apart as you add it, so it does not clump into a block. Toss the beef with the garlic and seasoning before it goes in the cooker, so each slice picks up some flavor.
Keep the time short: Thin beef is done in five to six hours. Check at five hours and pull it when it is tender. Taste the juices at the end and add salt if needed. Low-sodium broth leaves room to adjust at the table.
Cooking all day is the most common mistake: Thin slices overcook and dry out. Do not leave it on LOW for ten hours. Toast the rolls before filling them, because soft bread turns soggy under the juices.
Swaps and variations
Swap the mushrooms for more peppers, or add a spoonful of steak sauce. Use pepperoncini and a splash of their brine for a spicy, tangy kick. For a lower-carb meal, serve over cauliflower rice. Do not use a thick chuck roast without shredding, since it will not slice thin enough for sandwiches. For a lighter plate, skip the rolls and pile the beef over a bed of greens.
Add a spoonful of steak sauce or a splash of red wine to the juices. For a spicy version, add sliced banana peppers or a pinch of red pepper flakes.
What to serve with it
Pile the beef and vegetables into toasted hoagie rolls and top with provolone. Run the sandwiches under the broiler for a minute to melt the cheese. Serve with chips, a pickle, or a simple salad. Serve a small cup of the juices on the side for dipping, like a French dip. Add a side of dill pickles, kettle chips, or a simple cucumber salad for a casual dinner that comes together in minutes.
Storing, freezing and reheating
Store the beef in its juices for four days. Freeze for up to three months. Reheat in a covered pan with a splash of broth. Keep rolls and cheese separate until serving. Pack the juices in a separate container for the best texture when reheating.
Crockpot Shaved Beef Sandwiches at a glance
- Prep time: 15 minutes
- Cooking time: 5 hours
- Servings: 6 servings
- Ingredients: 15, led by shaved beef steak (thin-sliced sirloin or chuck), yellow onion, green bell pepper, red bell pepper
Tips for Crockpot Shaved Beef Sandwiches
Thin shaved beef overcooks if left all day, so keep it under 6 hours. Frozen shaved steak works and needs the same time. Swap the provolone for white American or pepper jack. Leftover meat keeps 4 days. Freeze it in the broth for 2 months.
Crockpot Shaved Beef Sandwiches FAQ
How long does Crockpot Shaved Beef Sandwiches take?
Crockpot Shaved Beef Sandwiches takes 5 hours of cooking after 15 minutes of prep.
How many people does Crockpot Shaved Beef Sandwiches serve?
This recipe makes 6 servings.
What do I need to make Crockpot Shaved Beef Sandwiches?
15 ingredients, led by shaved beef steak (thin-sliced sirloin or chuck), yellow onion, green bell pepper, red bell pepper. Amounts are in the recipe card above.
