Easy Crockpot Philly Cheesesteak
Easy crockpot Philly cheesesteak with tender steak, caramelized onions, mushrooms and melted provolone! Set it and forget it for 6 hours.
Ingredients
- 2 lbs round sirloin or skirt steak, thinly sliced
- 2 slices sweet onion thinly sliced
- 2 tsp brown sugar
- 1 tbsp Worcestershire sauce
- 2 tbsp butter
- 1 tsp garlic powder
- 8 oz button mushrooms sliced
- 2 poblano or green bell peppers sliced
- 1 tbsp low sodium soy sauce
- 2 1/2-3 cups beef broth
- 1/3 cup fresh cilantro or parsley
- Salt and pepper to taste
- 6 hoagie rolls
- 6 provolone cheese slices
- Chipotle or regular mayo (optional)
Instructions
- Step 1: Layer the crockpot- In the crockpot toss the onions, brown sugar, and Worcestershire sauce together — these create an incredible flavor base as they slowly cook. Add butter and steak slices. Season generously with garlic powder, salt, and pepper. Layer mushrooms and peppers on top then pour the beef broth and soy sauce over everything. Cover and cook on LOW for 6-8 hours or HIGH for 5-6 hours, stirring a couple of times. Add more broth if the liquid gets too low — the steak should stay mostly submerged!Step 2: Finishing touches- Once cooked, stir in fresh cilantro or parsley for a bright herby finish. Taste and adjust salt and pepper — slow cooking can mellow flavors so don't be shy!Step 3: Assemble the sandwiches- Preheat oven to 400°F. Spread mayo on each hoagie roll if using. Fill each roll with the steak mixture then top generously with provolone slices. Wrap in foil and bake for 5-10 minutes until the cheese is perfectly melted. Serve hot!
Notes
Slice steak as thinly as possible for the most tender results.
Keep the steak mostly submerged in broth during cooking — add extra broth if needed.
Always taste and adjust seasoning before serving as slow cooking mellows flavors.
Wrap assembled sandwiches in foil and bake at 400°F for perfectly melted gooey cheese.
Store the filling separately from rolls for up to 4 days in the fridge.