Go Back
Grant Logan

Slow Cooker Philly Cheesesteak Sandwiches

This slow cooker Philly cheesesteak recipe delivers melt-in-your-mouth tender beef with sweet onions and bell peppers, layered into toasted hoagie rolls and topped with gooey provolone. It’s a set-and-forget comfort classic perfect for weeknights.
Print Recipe
Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
Servings: 4 sandwiches
Course: Main Course, Sandwich
Cuisine: American
Calories: 720
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lbs ribeye steak, thinly sliced
  • 1 large green bell pepper, thinly sliced
  • 1 large onion, thinly sliced
  • 8 slices provolone cheese
  • 4 hoagie rolls, toasted
  • 1 oz onion soup mix (1 packet)
  • 1/2 cup beef broth
  • 2 tbsp Worcestershire sauce
  • 2 tbsp butter, melted
  • 1 tsp garlic powder
  • Salt and black pepper to taste

Equipment

  • 6-quart slow cooker
  • mixing bowl
  • whisk
  • slotted spoon
  • broiler or oven

Method
 

  1. Place the thinly sliced ribeye steak in the bottom of a 6-quart slow cooker.
  2. Add the sliced bell peppers and onions on top of the beef.
  3. In a small bowl, whisk together the beef broth, Worcestershire sauce, melted butter, onion soup mix, garlic powder, salt, and pepper.
  4. Pour the sauce mixture over the beef and vegetables in the slow cooker and stir to combine. Cover and cook on LOW for 6–7 hours or on HIGH for 3–4 hours until the meat is tender.
  5. Split open the hoagie rolls and lightly toast them.
  6. Use a slotted spoon to pile the meat and vegetable mixture onto the bottom half of each roll.
  7. Top each sandwich with two slices of provolone cheese.
  8. Place under a broiler for 1–2 minutes to melt the cheese before serving.

Notes

Use sirloin or chuck eye steak for a leaner or budget-friendly option. Swap provolone with cheddar or pepper jack for a flavor twist. For a low-carb version, serve the filling in a bowl without bread. Leftovers freeze well and are great in taco lasagna or over rice.