Crockpot Philly Cheesesteak 🥪
This Crockpot Philly Cheesesteak is a set-it-and-forget-it version of the classic sandwich, perfect for busy days. Tender slices of top sirloin steak, bell peppers, and onions simmer slowly in a savory broth, then are topped with melty provolone cheese. Serve on toasted hoagie buns for a delicious and easy meal.
Ingredients
1 beef bouillon cube
1 ¾ cups hot water
1 tbsp Worcestershire sauce
1 tsp salt
1 tsp ground black pepper
1 tsp garlic powder
1 tsp Italian seasoning
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)
6 hoagie buns, sliced in half lengthwise
3 tbsp butter
6 slices provolone cheese, cut into strips
Directions
In a large measuring cup, mix together the beef bouillon cube and hot water. Stir in the Worcestershire sauce, salt, ground black pepper, garlic powder, and Italian seasoning. Set aside.
Add the beef strips, sliced red and green peppers, and sliced onion to the crockpot.
Pour the beef bouillon mixture over the meat and vegetables in the crockpot. Stir to combine.
Cook on low for 6-8 hours or on high for 3-4 hours, until the meat is cooked and tender.
When the meat is finished cooking, preheat the oven to 400°F. Spread the butter on the hoagie buns and place them cut side up on a baking sheet. Bake until they begin to get golden and toasted around the edges, about 5 minutes.
Remove the hoagie buns from the oven and fill each one with the beef mixture. Place slices of provolone cheese on the beef in each bun and return them to the oven until the cheese has melted, about 3 minutes. Serve immediately.
Prep Time: 10 minutes | Cooking Time: 8 hours | Total Time: 8 hours 10 minutes | Servings: 6
Enjoy this classic Philly Cheesesteak with minimal effort and maximum flavor!