Crockpot Philly Cheesesteaks make a great meal perfect for busy weeknights or when the big game is on!
Tender beef and onions, and with melted provolone cheese (bell peppers are optional) all come together in the slow cooker.
With all the flavors of our favorite Cheesesteak sandwich everyone raves about this recipe!
What is a Philly Cheesesteak?
We’ve all seen a version of this recipe, with Whiz, with peppers (or without). According to Philadelphia’s official tourism site, the Philly cheesesteak was invented in 1930.
The combination of thinly sliced steak, melted cheese, and onions in a hoagie roll is just too irresistible.
Bell Peppers?
Not traditional but still delicious! A cheesesteak is sometimes served with bell peppers and often served without. We love the flavor so we add them in.
Not a fan? Leave them out!
Ingredients & Variations
BEEF The best beef for the crock pot is a cut that becomes perfectly tender when slow slow-cooked in the crockpot.
A beef roast or a chuck or pot roast is just right (and the same cut I use in French dip sandwiches). It makes savory and extra tender slices of meat for Philly cheesesteaks with minimal effort.
CHEESE Traditionally, a Philly cheesesteak is topped with provolone, Cheez Whiz, or American cheese but nowadays you can use almost any cheese you wish! Try melting on mozzarella, cheddar, or havarti for a change.
BUNS Hoagie or sub buns are the best options for this sandwich! They are hearty and hold up well under the weight of this hearty sandwich.
Don’t have time to grab those buns? You could serve mini cheesesteak sliders on dinner rolls or even make a sandwich with a classic loaf of bread in a pinch.
How To Make Philly Cheesesteaks in the Slow Cooker
The best cheesesteak sandwich is easy to prepare. Just pop in the slow cooker and let it cook away!
- Season, brown the beef, and place in the crockpot (per recipe below).
- Add remaining ingredients and cook on low, adding bell peppers in the last 45 minutes if desired.
- Remove the beef and slice thinly against the grain and return to the crockpot (or shred if you prefer).
- Assemble sandwiches and bake until the cheese is melted.
Serve immediately for the best results and the most delicious flavor!
Perfect Sides
Philly cheesesteaks are great with oven-baked french fries, or this broccoli pasta salad is fit for a crowd, give it a try here!
Make ahead sides:
- Classic Macaroni Salad
- Classic Coleslaw Recipe
- Italian Pasta Salad
- Southern Potato Salad
- Creamy Broccoli Slaw
Sandwiches Best Served Hot
- Crock Pot Italian Beef Sandwiches – great for tailgating!
- French Dip Sandwich – melt-in-your-mouth tender
- Slow Cooker BBQ Beef Sandwiches – great for a crowd!
- Crock Pot Pulled Pork – 5 minutes prep
- Easy Tuna Melts
- Slow Cooker Sloppy Joes – prepare in advance!
Did you enjoy this Slow Cooker Cheesesteak Recipe? Be sure to leave a rating and a comment below!
Crockpot Philly Cheesesteak Sandwiches
Equipment
Ingredients
- 2 lb beef roast chuck or pot roast
- 1 tablespoon olive oil
- 10 ½ oz beef broth low sodium
- 2 onions sliced
- 10 ½ oz French onion soup canned
- 1 tablespoon soy sauce
- 1 tablespoon garlic minced
- 2 bell peppers sliced (yellow, red or green), optional
- 8 oz sliced provolone or American cheese
- 8 hoagie or sub rolls
Instructions
- Season beef with salt & pepper. Heat olive oil over medium high heat and brown beef on all sides. Place in the slow cooker.
- Add broth to the pan scraping up any brown bits. Add to the slow cooker with onions, onion soup, soy sauce, and garlic.
- Cook on low 8 hours adding peppers during last 45 minutes.
- Preheat oven to 350°F.
- Open sub rolls top with cheese on each side. Bake about 5 minutes or just until cheese is melted. Top with beef and peppers.
Notes
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Dinner
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My kids liked it. My husband and I felt like we were eating leftover roast repurposed. I think it’s the French onion soup in it. We like roast, just not what we were thinking the flavor would be. Though, in hindsight, we should have. Haha. It’s definitely a kid pleaser though! I normally make cheesesteaks just in the pan. I might switch up the cut or even use ground beef if I make it again and remove about half of the French onion soup. Overall still good!
This recipe was very good. I used a small sirloin tip roast (cap removed) which I was able to get on sale, just the right size for my husband and myself. I did salt & pepper the roast and browned it before putting in the crockpot. I often skip this step, but it really does make a difference. I added both sliced onions and peppers right away, along with 1 can of beef consommé, 1 can French onion soup mix and minced garlic. I did not add soy sauce as I felt the soups had enough salt in them. About 5 hours into cooking I checked the roast & veggies and decided the peppers were quite soft and not as flavourful as I wanted, so added more. In total I cooked on low for 8 hours. I didn’t feel like running to the store just for rolls, so used the bread I already had, placing some leftover cheese slices from the holidays and broiled for a very short time. We used a fork & knife to eat the open face sandwiches. I will make again, though next time will follow the instructions to add the peppers the last 45 minutes. The colour, texture and flavour were much better with those I added later. I noticed that many people asked about using Lipton onion soup mix instead of the canned French onion soup. If you are planning ahead to make this, I would recommend buying & using the French onion soup. As soon as I opened the can I could tell how much flavour this was going to add just by the texture and colour. It is a much more pleasant flavour than a dried onion soup mix.
Thank you for sharing Cathy! I am so glad you enjoyed this recipe.
Is there an Instapot conversion? Thanks!
I haven’t tried it cooking this in an Instant Pot Clark. If you try it I would love to hear how it turns out!
Made this last night, as written, & it was so good. Really easy to make.
I never leave reviews but with this one, i HAD to. I actually have my own recipe for philly cheesesteaks (not crock pot) but since i work evenings, I’m always trying to find crockpot recipes to make dinner easy for my family. I was AMAZED at how delicious this was! Honestly ill probably end up making this more often than my own! I added mushrooms at the same time the peppers were added, because i love mushrooms in my philly cheesesteak but that was the only difference i made and I’ve made several more sandwiches from the leftover meat. What a delicious recipe!
I am happy to hear you loved this recipe Leilanj!
Wow so good love this recipe . Thank you Holly for all your great recipes
If I use stew meat would the time be shorter?
Hi Samantha, we have only made this recipe as listed. But it should work well with stew meat as well. I would cook it for approximately the same length of time.
Has anyone used cheddar cheese in this recipe instead of American or provolone, maybe even combo?
I have not tried this recipe with cheddar cheese but I am sure it would be delicious, Elaine.
I don’t have French onion soup and my store is out. Can I just double the beef broth instead or skip the soup all together?
You could omit it, or add a little powdered onion soup mix, or some beef bouillon. Enjoy Liv!
Does the Lipton dry soup packet work?
Hi Amanda, for this recipe we use a canned French Onion Soup. If using the dry soup noodle packets you may want to prepare 10 ½ ounces to use in this recipe.
Hi,
I’m making this now and I don’t have the onion soup in the can but I have the dry pack. Would that be ok to use?
I haven’t tried it but I do think it would work. It might be a bit more salty. Let us know how it goes!
Love this Recipe. Made it and got great reviews. Thank you.