There's no sandwich quite like the Philly cheesesteak. This recipe proves the point

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There is no sandwich quite like the Philly cheesesteak. You can have it either diced or sliced, with Cheez Whiz or with cheese slices — the possibilities are endless. This slow-cooked version is oozy, gooey, cheesy and delicious. The addition of onions and peppers give the meaty filling an amazing savory flavor. For added richness, I prefer to use sliced provolone cheese, but feel free to use whatever cheese you like best.
You can make the meat filling for these yummy sandwiches in the slow cooker, or you can mix together the ingredients (minus the cheese and buns) and freeze them in a zipper bag for two to three weeks. Once ready to cook, take the bag out of the freezer and let it thaw overnight, then dump the contents into the slow cooker and let the magic happen. Serve on toasted buns and top with cheese. Enjoy these sandwiches with a side of roasted sweet potato fries.
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Slow cooker Philly cheesesteak
Ingredients
2 pounds thinly sliced chuck roast
Salt and pepper to taste
1 tablespoon cornstarch
½ cup water
1 onion, thinly sliced
1 tablespoon minced garlic
2 green bell peppers, thinly sliced
8 slices provolone cheese
8-pack sandwich buns (toasted optional)
Instructions
1. Season chuck roast with salt and pepper to taste, then place in a gallon zip-lock bag. Add cornstarch to the bag and shake until the meat is covered.
2. Add the water, onion, garlic and bell peppers. Close the bag, removing as much air from the bag as possible.
3. Give the bag a gentle shake to mix everything together. Store in the freezer for up to two to three weeks.
4. Remove from freezer the night before cooking. Place the bag in a large bowl or plate, and set in the refrigerator to thaw overnight.
5. When all the ingredients have completely thawed, empty the bag into a 6-quart slow cooker. Make sure to get everything out, using a spoon or spatula if needed to scrape the bag.
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6. Cover and cook on high for 4 hours, or on low for 8 hours.
7. Serve on toasted buns and top with provolone cheese.
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