Hearty, comforting, and easy to make at home, you’re going to LOVE these best-ever cheesesteak sandwiches.
The tender ribeye steak is seasoned to perfection. The melted provolone cheese, caramelized onions and sautèed peppers hugged by a toasted hoagie roll make this the ultimate comfort dish. It can be prepped the night before to save on time and comes together with little-to-no effort.
This slow-cooked Philly Cheesesteak recipe can be served as a traditional sandwich, or get creative and make a fajita, quesadilla, wrap, panini, stuffed pepper, stromboli or scatter it on top of a pizza or nachos. The hardest part of this recipe is choosing how you want to serve it!
What cut of steak should I use?
Traditionally, a Philly Cheesesteak is made with thinly sliced ribeye. Because ribeye can be expensive, you can also use flank or skirt steak (which is more reasonably priced). If you use a different cut of meat, we’d love to hear how it turned out in the comments section below.
How to thinly shave your meat
The easiest way to slice your steak is to wrap it in plastic wrap and pop it in the freezer for 20 minutes, until the meat is just firm (not frozen). When shaving your meat, slice it thinly against the grain. Voilà – perfectly shaved cheesesteak meat!
This slow-cooked Philly Cheesesteak recipe can be prepped the night before to save on time. Add all the slow cooker ingredients to your slow cooker dish, cover and refrigerate overnight. In the morning, cook as directed.
To further save on time, chop and sauté onions and peppers up to three days in advance.
Is this freezer-friendly?
If you want to prep but not cook: You can also pre-prep all the ingredients up to the Worcestershire sauce and beef stock, place them in freezer baggies and freeze for future use – you’ll just need to defrost and add the Worcestershire sauce and beef stock to the slow cooker.
If you want to cook your meat and freeze: Cook as directed, strain the excess liquid, allow meat mixture to cool and freeze it for a quick or easy future meal.
What are some ways to serve your leftover steak filling?
- (Low Carb) Philly Cheesesteak Stuffed Bell Peppers
- (Low Carb) Stuffed into Portobello Mushrooms
- Over cooked pasta
- Cheesesteak Stromboli
- Cheesesteak pizza: This is our favorite way to reuse our leftovers. Roll prepared dough into a 14” wide oval on a floured surface. Transfer dough to a lightly oiled baking sheet. Leaving a 1” border around the edge, spread roasted garlic infused extra virgin olive oil on dough (substitute with EVOO or minced garlic). On top of EVOO, evenly spread a huge handful of fresh baby spinach, leftover cheese steak filling and mozzarella cheese. Top with garlic salt, Italian seasoning, dried onion and crushed red pepper. Bake pizza in the oven on the middle rack for the time suggested on prepared dough’s instructions (until dough begins to turn golden brown). Remove from oven. Allow pizza to cool for 2-3 minutes and enjoy!
- Philly cheesesteak fajitas: Serve meat warm in a tortilla, topped with melted provolone cheese, salsa and your favorite Mexican toppings.Print
Hearty, comforting, and easy to make at home, you’re going to LOVE these best-ever cheesesteak sandwiches. The tender ribeye steak is seasoned to perfection. The melted provolone cheese, caramelized onions and sautèed peppers hugged by a toasted hoagie roll make this the ultimate comfort dish. The hardest part of this recipe is choosing how you want to serve it!Scale
IngredientsSlow cooker ingredients:
- 2 & 1/2 pounds ribeye steak , cut into thin strips (or steak of your choice)
- 2 & 1/2 tablespoons minced garlic
- 2 tablespoons Italian seasoning
- 2 tablespoons coconut palm sugar
- 1/2 teaspoon black pepper
- 1/2 teaspoon Himalayan pink salt
- 2 tablespoons Worcestershire sauce (optional but recommended)
- 1 & 1/2 cups beef broth
- Place thin strips of meat in slow cooker. Add all remaining slow cooker ingredients, stir to combine. Cook on low for 6-8 hours or high for 3-4 hours.
- 20 minutes before serving, add coconut oil to a medium, deep sauté pan and place over medium-low heat. Add bell peppers and onions. Cook, stirring occasionally, until tender (about 20 minutes). If they begin to brown, turn the heat down a bit.
- Just before plating, split open the hoagies rolls but do not separate them. Place them on a baking sheet. Transfer the baking sheet to the oven and broil buns, 1 minute on each side. Remove buns from oven fill with meat (use a slotted spoon to leave liquid behind), peppers and onions, top with a slice of provolone cheese.
- Broil on low on a baking sheet for an additional 2 minutes, until cheese has melted and begins to bubble. Serve immediately.
Keywords: Philly CheesesteakCategory :RecipesMethod :Slow Cooker, Too Easy