If you’re craving a hearty, flavorful sandwich that feels like a warm hug in every bite, this Crockpot Philly CheeseSteaks with Mushrooms, Peppers, and Provolone Recipe is about to become your new go-to comfort food. Imagine tender, thinly sliced sirloin slow-cooked with sweet onions, earthy mushrooms, and vibrant peppers, all bathed in a savory broth that’s bursting with layers of flavor. Melted provolone cheese tops it all off, making each hoagie roll a delightful treat that satisfies in the most satisfying way. This recipe is perfect for busy days when you want to come home to a meal that feels both indulgent and effortless.
Ingredients You’ll Need
These ingredients keep things straightforward but work wonders together. Each one adds a unique touch—whether it’s a burst of sweetness, a savory punch, or that creamy, gooey cheese that brings everything together.
- Sweet onions: Thinly sliced for a subtle sweetness that caramelizes beautifully during slow cooking.
- Brown sugar: Adds a touch of warmth and balances the savory flavors perfectly.
- Worcestershire sauce: Brings deep umami notes to the steak and veggies.
- Butter: Used to enrich the mix and give everything a luscious mouthfeel.
- Round sirloin steak or skirt steak: Thinly sliced for tender, juicy meat that absorbs the broth beautifully.
- Garlic powder: Enhances the flavor with a subtle garlicky kick.
- Salt and pepper: Essential seasonings for balance and depth.
- Button mushrooms: Sliced to add earthiness and a meaty texture.
- Poblano peppers or green bell peppers: Sliced for a mild heat and vibrant color.
- Low sodium soy sauce: Compliments the beef with a hint of saltiness and depth.
- Beef broth: Creates the perfect juicy base for slow cooking, keeping everything moist and flavorful.
- Fresh cilantro or parsley: Adds a bright, fresh finish at the end.
- Hoagie rolls: The perfect sturdy vessel for all that delicious filling.
- Chipotle or regular mayo (optional): Adds creaminess and a hint of smoky spice, if you like.
- Provolone cheese: Melted on top for that irresistibly gooey finish.
How to Make Crockpot Philly CheeseSteaks with Mushrooms, Peppers, and Provolone Recipe
Step 1: Prepare and Combine Ingredients in the Crockpot
Start by layering the sweet onions, brown sugar, and Worcestershire sauce at the bottom of your crockpot. The onions will soften and release their natural sweetness while the Worcestershire deepens the flavor. Add the butter on top for richness, then place the thinly sliced sirloin steak over everything. Sprinkle the steak with garlic powder and generous amounts of salt and pepper — seasoning is key for that flavorful punch. Layer the sliced mushrooms and green peppers next, then pour in 2 1/2 cups of beef broth and the soy sauce. This mixture will slowly meld into a mouthwatering sauce that coats each ingredient perfectly.
Step 2: Slow Cook Until Perfectly Tender
Cover your crockpot and set it to cook on low for 6 to 8 hours, or on high for 5 to 6 hours. If you’re able, give it a gentle stir once or twice while it cooks to help everything blend. Watch the liquid level — if the steak isn’t mostly submerged in broth, add the remaining 1/2 cup of beef broth so none of the flavors dry out. The slow cooking process will transform the meat into tender slices that practically melt in your mouth, while the veggies soften to perfection.
Step 3: Finish and Adjust Seasoning
Once the cooking time is up, stir in the fresh cilantro or parsley for a bright herbal note that balances the rich flavors. Taste the mixture and add more salt or pepper if needed. This final seasoning step ensures every bite is perfectly seasoned and ready to be piled on your hoagie rolls.
Step 4: Assemble and Melt the Cheese
Preheat your oven to 400 degrees Fahrenheit. Spread a little mayo—chipotle if you like a smoky kick—on each hoagie roll to add creaminess and moisture. Fill each roll generously with the hot steak and veggie mixture, then top with slices of provolone cheese. Wrap the sandwiches in foil and place them in the oven for 5 to 10 minutes, just until the cheese is melted and bubbly. These warm hoagies are the ultimate comfort food experience.
Step 5: Stove-Top Variation
If you prefer to make the Crockpot Philly CheeseSteaks with Mushrooms, Peppers, and Provolone Recipe on the stove, simply sauté the onions with brown sugar in butter until soft and caramelized. Add the peppers and mushrooms, cooking until tender. Remove the veggies, then cook the steak seasoned with garlic powder until just done. Stir in Worcestershire and soy sauce, then assemble and melt the cheese on your rolls in the oven as described above. This quicker method keeps all the flavor without the long wait.
How to Serve Crockpot Philly CheeseSteaks with Mushrooms, Peppers, and Provolone Recipe
Garnishes
Feel free to jazz up your sandwiches with some fresh jalapeño slices for heat or sprinkle a bit more fresh parsley on top for added color and freshness. A drizzle of your favorite hot sauce or a smear of chipotle mayo can also elevate the flavor and make each bite even more exciting.
Side Dishes
This dish is hearty on its own, but pairing it with crispy golden french fries or a side of crunchy coleslaw creates a perfectly balanced meal. A fresh green salad with a tangy vinaigrette also works beautifully to lighten up the plate and complement the rich cheesesteak flavors.
Creative Ways to Present
Want to impress your guests? Serve the Crockpot Philly CheeseSteaks with Mushrooms, Peppers, and Provolone Recipe open-faced on toasted Italian bread with a sprinkle of grated Parmesan on top before melting the cheese. For a fun twist, turn the filling into sliders using mini rolls or even stuff it into soft pita pockets for an adventurous bite.
Make Ahead and Storage
Storing Leftovers
Store any leftover steak and vegetable mixture in an airtight container in the refrigerator. It will stay fresh for up to 3 days, making it excellent for quick lunches or easy dinners that just need reheating and a quick melt of cheese.
Freezing
You can freeze the cooked filling in a freezer-safe bag or container for up to 3 months. Just thaw overnight in the fridge before reheating. Avoid freezing the rolls or adding cheese until serving to maintain the best texture.
Reheating
Reheat the filling gently on the stove or in the microwave until warmed through. Then assemble your hoagies with fresh rolls and top with cheese, placing them in the oven to melt and warm the bread just before serving. This keeps everything tasting fresh and delicious.
FAQs
Can I use a different type of cheese instead of provolone?
Absolutely! While provolone is classic for Philly cheesesteaks, mozzarella, fontina, or even Swiss cheese work wonderfully. Just pick a cheese that melts smoothly and complements the savory flavors.
Is it necessary to use a slow cooker?
Not at all! The slow cooker makes the process hands-off and the meat tender, but as the recipe details, stove-top cooking with careful sautéing gets great results quickly when you’re short on time.
Can I make this recipe vegetarian?
You can easily swap the steak with hearty mushrooms, eggplant, or even seitan. Use vegetable broth instead of beef broth and add extra seasoning to keep the savory, satisfying vibe intact.
Do I need to soak the steak before cooking?
No soaking is needed. Just make sure to slice the steak thinly against the grain for tenderness. The slow cooking will naturally make the beef juicy and tender without any prep soaking.
What type of roll works best for this sandwich?
Soft but sturdy hoagie rolls or Italian rolls are perfect because they hold up to all the juicy filling without getting soggy. Toasting them slightly before assembling also adds great texture and flavor.
Final Thoughts
This Crockpot Philly CheeseSteaks with Mushrooms, Peppers, and Provolone Recipe truly captures everything you love about a classic cheesesteak but with even more depth and ease. It’s perfect for those days when you want a crowd-pleasing meal waiting for you at home. I encourage you to give it a try—you might just find your new favorite twist on a timeless favorite!
Print
Crockpot Philly CheeseSteaks with Mushrooms, Peppers, and Provolone Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Slow Cooking
- Cuisine: American
Description
This Crockpot Philly Cheesesteak recipe offers a flavorful and easy way to enjoy the classic sandwich by slow-cooking thinly sliced sirloin steak with onions, mushrooms, and peppers in a savory broth. Finished with melted provolone cheese in toasted hoagie rolls, it’s a hearty meal perfect for gatherings or a comforting dinner. A stovetop variation is also included for quicker preparation.
Ingredients
Vegetables and Herbs
- 1–2 slices sweet onions, thinly sliced (1 used)
- 8 ounces button mushrooms, sliced
- 2 poblano peppers or green bell peppers, sliced
- 1/3 cup fresh cilantro or parsley
Meats and Dairy
- 2 pounds round sirloin steak or skirt steak, thinly sliced (or 1 1/2 pounds New York strips or ribeyes for stovetop)
- 6 slices provolone cheese
- 2 tablespoons butter (plus additional 1 tablespoon for stovetop version)
Liquids and Sauces
- 1 tablespoon Worcestershire sauce
- 1 tablespoon low sodium soy sauce
- 2 1/2 – 3 cups beef broth
- Chipotle or regular mayo (optional)
Spices and Seasonings
- 2 teaspoons brown sugar
- 1 teaspoon garlic powder
- Salt and pepper to taste
Bread
- 4–6 hoagie rolls
Instructions
- Prepare Ingredients for the Crockpot: In the crockpot bowl, combine the thinly sliced onions, brown sugar, and Worcestershire sauce. Add the butter and thinly sliced steak. Sprinkle the steak with garlic powder, then generously season with salt and pepper. Add sliced mushrooms and bell peppers, then pour in 2 1/2 cups of beef broth along with soy sauce. Cover the crockpot.
- Cook in Crockpot: Cook on low for 6-8 hours or on high for 5-6 hours. Stir once or twice during cooking if possible. If the liquid level drops too low and the steak is not mostly submerged, add the remaining 1/2 cup of beef broth. This slow cooking will tenderize the steak and meld the flavors.
- Finish the Meat Mixture: Once cooking is done, stir in fresh cilantro or parsley. Taste and adjust seasoning with additional salt and pepper as desired.
- Assemble and Melt Cheese: Preheat your oven to 400°F (200°C). If desired, spread a small amount of mayo on each hoagie roll. Fill each roll generously with the steak mixture, then top each with provolone cheese slices. Wrap each sandwich tightly in foil.
- Warm the Sandwiches: Place the wrapped hoagies in the oven for 5-10 minutes or until the cheese has melted. Serve warm with optional jalapeños and french fries.
- Stovetop Version – Sauté Vegetables: Preheat the oven to 400°F. Heat a large skillet over medium-high heat and add 2 tablespoons butter. Add the onions sprinkled with brown sugar. Cook for about 5 minutes until soft. Add the sliced green pepper, mushrooms, and a pinch of salt and pepper. Cook for another 5-8 minutes until vegetables are tender. Remove from skillet and keep in a bowl.
- Stovetop Version – Cook Steak: Return skillet to medium-high heat and add 1 tablespoon butter. When hot, add the sliced steak sprinkled with garlic powder. Cook for 2-3 minutes until steak is cooked to preference. Remove from heat and mix in Worcestershire sauce and soy sauce.
- Stovetop Version – Assemble and Melt Cheese: Spread mayo on hoagie rolls (optional), stuff with the steak and vegetable mixture, and top with provolone cheese. Wrap in foil and place in the oven for 5-10 minutes until cheese melts. Serve warm.
Notes
- Use thinly sliced steak for tenderness; skirt steak, sirloin, or New York strips work well.
- Adjust the amount of beef broth to keep the meat submerged during crockpot cooking.
- Adding mayo to the hoagie rolls adds moisture and a slight tang but is optional.
- Customize with jalapeños or french fries for added flavor and texture.
- The stovetop version cooks the ingredients faster but may be less tender than the slow-cooked crockpot method.
