These Shredded Slow Cooker Philly Cheesesteaks pack all of the big beefy flavor of real Philly cheesesteaks, with none of the fuss.
Making a good traditional Philly cheesesteak at home is not a simple task. You need to get a mandoline slicer, partially freeze the meat, slice it paper thin, etc... It is rarely worth the hassle. Instead, I decided to come up with this easy recipe to replicate the traditional taste of a cheesesteak in a slow cooker, and I think I nailed it!
Ingredients & Substitutions
- Chuck roast - Traditionally a Philly cheesesteak is made with thinly sliced ribeye steak. However, that is way too nice of a cut of beef to use in the slow cooker. You would be throwing away money. Instead, chuck roast is the best meat for the slow cooker. It is a much less expensive piece of meat with a similar fat content, and it will render exceptionally tender after sitting in the slow cooker all afternoon.
- Beef broth - Beef stock also works well.
- Worcestershire sauce - Soy sauce can be substituted, or added in addition.
- Kosher salt
- Fresh ground black pepper
- Garlic powder - You can substitute two minced garlic cloves.
- Green bell peppers
- Yellow onion - Red onion can be substituted.
- Hoagie rolls
- Provolone cheese slices - If you are a Philly purist, substituting Cheese whiz will resemble the most authentic Philly cheesesteak.
- Optional - Sliced mushrooms are a great addition.
How to make it
To make this slow cooker Philly cheesesteak recipe, add the beef roast to the slow cooker along with the beef broth, Worcestershire, salt, black pepper, and garlic powder. Set on high and cook for 5 hours, or until the beef is easily shredded with a fork.
Note: If you put the onions and green pepper in right away they will not only be mushy, but the green peppers will lose a lot of their flavor. I recommend putting them in the slow cooker 30-60 minutes prior to serving. I think 45 minutes prior is the sweet spot where they are perfectly tender, but still retain a little crunch.
Assemble the cheesesteaks by adding the shredded beef to a soft hoagie roll, along with peppers, onions, and a slice of cheese. Then serve.
Storing and Reheating Leftovers
Leftover crockpot Philly cheesesteaks should be kept in the refrigerator for up to five days in an airtight container. The meat mixture can be easily reheated in the microwave or gently warmed back up in a slow cooker, then added to fresh hoagie rolls.
Shredded Slow Cooker Philly Cheesesteaks
Equipment
Ingredients
- 3 lbs chuck roast
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoon kosher salt
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- 2 green peppers (sliced)
- 1 onion (sliced)
Serving
- 8 hoagie rolls
- 8 slices Provolone cheese (cheese wiz can also be substituted)
Instructions
- Add chuck roast, beef broth, Worcestershire sauce, salt, black pepper, and garlic powder to the slow cooker.
- Cook on high for 5 hours, or until meat is easily shredded with a fork.
- 45 minutes before serving add onions and green peppers to slow cooker. This can also be done when meat is starting to become shreddable but is still showing some resistance (4-5 hours into cooking).
Serving
- Place meat, pepper, and onions on hoagie rolls and top with Provolone cheese. The heat from the meat should melt the cheese, though you can also use your oven to do so if needed.
Notes
Nutritional Information
This recipe was originally published on October 17, 2017.
More Philly Cheesesteak Recipes
Images created and owned by Ben Gorges.
MaryAnn Noland
I used the roast method and it was a huge hit! I did season the roast with mesquite (McCormick Grill Masters) and Woodfired Garlic seasoning...topped with butter...great flavor for the roast and the vegies that were in the pot as side dishes. I used the Provolone and Mozzarella shredded cheese and toasted the sesame seeded buns...great comfort food dinner on a cold rainy day!
Jen
This looks DELICIOUS!!! How far in advance can I make this? I'm planning on making Philly Cheesesteak Sliders for the big game and I want as much make ahead food as possible.
Jen Drake
I loved your recipie, the only thing I did different was toast hoagie and cheese with everything on it for a few minutes, thank you, the roast was to die for, can’t get my crew to eat my chuck roast stew but your sandwiches I can!
Fox Valley Foodie
Toasting it is certainly time well spent!
Ruth
Can I cook it on low? My slow cooker always burns things on the high setting. How long would you recommend 7- 8hrs?
BTW-love your recipes, the family is enjoying my discovery of your site.
Fox Valley Foodie
Yes, you can cook it on low. 7-8 hours should be good, but let the meat be your guide. When it is easily shredded it is done. If it is still tough, let it cook longer.
Ben Myhre
This looks like a tasty lunch or dinner.