Description
This Crockpot Philly Cheesesteak recipe offers a convenient way to enjoy the classic sandwich with tender strips of top sirloin steak, sautéed bell peppers and onions, all slow-cooked to perfection. Paired with toasted buttered hoagie buns and melted provolone cheese, it’s a delicious, hearty meal perfect for any day.
Ingredients
Scale
Broth and Seasoning
- 1 beef bouillon cube
- 1¾ cups hot water
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- 1 tsp ground black pepper
- 1 tsp garlic powder
- 1 tsp Italian seasoning
Meat and Vegetables
- 2 pounds top sirloin steak, cut into very thin strips
- 1 medium red bell pepper, sliced thin (about 1 cup)
- 1 medium green bell pepper, sliced thin (about 1 cup)
- 1 medium white onion, sliced thin (about ½ cup)
Buns and Cheese
- 6 hoagie buns, sliced in half lengthways
- 3 tbsp butter
- 6 slices provolone cheese, cut in strips
Instructions
- Prepare the broth mixture: In a large measuring cup, dissolve the beef bouillon cube in the hot water. Stir in Worcestershire sauce, salt, black pepper, garlic powder, and Italian seasoning to combine. Set this mixture aside.
- Combine ingredients in crockpot: Place the thin strips of top sirloin steak along with the sliced red and green bell peppers and sliced white onion into the crockpot. Pour the prepared broth mixture over the meat and vegetables, then stir gently to combine everything evenly.
- Cook the mixture: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the meat is fully cooked and tender, and flavors melded together well.
- Toast the hoagie buns: Preheat your oven to 400°F (200°C). Spread butter evenly on the cut sides of the hoagie buns. Place them cut side up on a baking sheet and bake for about 5 minutes or until the edges are golden and toasted.
- Assemble the sandwiches: Remove the toasted buns from the oven and fill each with a generous portion of the beef and vegetable mixture from the crockpot. Layer strips of provolone cheese on top of the beef in each bun.
- Melt the cheese: Return the assembled sandwiches to the oven and bake for another 3 minutes, or until the provolone cheese has melted completely. Serve immediately while hot and delicious.
Notes
- For thinner steak strips, partially freezing the meat before slicing can help.
- You can substitute top sirloin with ribeye for a richer flavor.
- If you prefer softer buns, omit toasting or toast lightly.
- To add heat, include sliced jalapeños or pepper flakes in the crockpot.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
