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

Scale

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

Cook Mode Prevent your screen from going dark

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.