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!

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.

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.

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.

• (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.