What better sandwich is there than a Philly cheesesteak? You can have it chopped or sliced, with whiz or with sliced cheese — there are so many different variations of this classic, each as delicious as the last. This slow-cooked version is ooey, gooey, cheesy and messy. There is no other way to eat it! Onions and peppers give this meaty filling a wonderful savory flavor. I also like to use sliced provolone cheese for a rich creaminess, but you can use any type of cheese that you desire.
Make the meat filling for these delectable sandwiches straight in your slow cooker, or simply combine all of the ingredients (minus the cheese and buns) in a large zip-lock bag and store in the freezer for two to three weeks. When you are ready to cook, thaw the contents of the bag overnight, empty into your slow cooker and cook away. Serve on toasted buns and top with cheese! Enjoy these sandos with a side of roasted sweet potato fries.