Crockpot Philly Cheesesteak

Crockpot Philly Cheesesteak is a slow-cooked twist on the classic sandwich, bringing together tender beef, sweet peppers, savory onions, and gooey melted cheese. With minimal prep and hands-off cooking, this version delivers all the comforting flavor of an authentic Philly cheesesteak, made conveniently in your crockpot.

Why You’ll Love This Recipe

• No need to stand over the stove—just set it and forget it
• Slow cooking ensures ultra-tender beef with rich, developed flavor
• Easy to customize with your favorite toppings and cheeses
• Perfect for game days, family dinners, or meal prep
• Serves a crowd without much effort

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2½ pounds beef (ribeye, sirloin, or flank steak), thinly sliced
• 2 green bell peppers, sliced
• 2 onions, sliced
• 3 cups beef broth
• 1 envelope dry Italian dressing mix
• 3 teaspoons garlic salt
• 2 teaspoons black pepper
• 8 hoagie rolls
• 8–10 slices provolone cheese (or Cheez Whiz for a classic touch)

Directions

this recipe

1. Lightly grease the crockpot or use a liner for easy cleanup.
2. Thinly slice the beef against the grain.
3. Place beef in the crockpot. Add garlic salt, black pepper, and Italian dressing mix.
4. Pour in the beef broth. Stir to combine.
5. Add sliced peppers and onions on top. (If you prefer firmer vegetables, add them during the last hour.)
6. Cover and cook on low for 6 hours, or high for 3½–4 hours.
7. When done, scoop the beef mixture onto hoagie rolls.
8. Top with provolone or Cheez Whiz. Toast under the broiler if desired.
9. Serve hot and enjoy!

Servings and Timing

• Servings: 8–10 sandwiches
• Prep Time: 10 minutes
• Cook Time: 6 hours on low or 3½–4 hours on high
• Total Time: 6 hours 10 minutes (low) or 4 hours (high)

Variations

• Cheese Options: Use mozzarella, American, or Swiss instead of provolone
• Veggies: Add mushrooms, banana peppers, or jalapeños
• Low-Carb: Serve in lettuce wraps or over cauliflower rice
• Spicy: Add hot sauce or crushed red pepper flakes for heat
• Gluten-Free: Use gluten-free rolls or serve without bread

Storage/Reheating

• Storage: Refrigerate leftover meat and veggies in an airtight container for up to 3 days
• Reheating: Reheat in a pan on the stovetop or in the microwave until hot
• Freezing: Freeze the meat and veggie mixture (without bread) for up to 2 months; thaw in the fridge overnight before reheating

FAQs

What kind of beef is best for crockpot Philly cheesesteaks?

Ribeye is traditional, but sirloin, flank, or chuck roast also work well.

Can I use frozen peppers and onions?

Yes, frozen veggies are a convenient substitute and cook well in the slow cooker.

Do I need to sear the beef before slow cooking?

It’s optional. Searing adds flavor but isn’t necessary for tenderness.

What’s the best cheese to use?

Provolone is most popular, but Cheez Whiz offers a classic Philly touch.

How do I keep the bread from getting soggy?

Toast the rolls before adding the filling to create a barrier against moisture.

Can I cook this on high instead of low?

Yes, cook on high for 3½ to 4 hours if you’re short on time.

What bread should I use?

Use sturdy hoagie or sub rolls that can handle the juicy filling.

Can I add mushrooms?

Absolutely—sautéed or fresh mushrooms work well in this recipe.

Is this recipe freezer-friendly?

Yes, freeze the beef mixture (without bread or cheese) for up to 2 months.

Can I prep this the night before?

Yes, assemble all ingredients in the crockpot insert and refrigerate overnight. In the morning, start cooking.

Conclusion

Crockpot Philly Cheesesteak is the ultimate comfort food made easy. Juicy, slow-cooked beef combined with sautéed peppers, onions, and melted cheese creates an unforgettable sandwich. Whether you’re feeding a hungry family or prepping for game day, this recipe delivers big flavor with minimal effort.

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