My husband asks for this every single weekend. Just 4 ingredients. Bundle the steak and veggies in silver pockets, let them slow cook, and melt a slice of cheese over the closed tops for the ultimate

This little slow cooker supper is the kind of thing that would’ve stopped all the boys in my parents’ farmhouse kitchen right in their tracks. It has all the spirit of a Philly cheesesteak, but stripped down to four simple ingredients and tucked into tidy foil “pockets” that melt together while you go about your day. The steak and peppers steam in their own juices inside those silver packets, and then right at the end you drape a slice of provolone over each closed bundle so it puddles and melts into a gooey, messy, downright irresistible dinner. It’s the sort of easy weekend meal my husband would happily eat every Saturday and Sunday, and it fits right in with the kind of practical, hearty cooking we’ve always leaned on out here in the Midwest.

Serve these cheesy foil packets straight from the slow cooker onto sturdy plates or shallow bowls, then open them carefully so all the juices stay put. They’re wonderful spooned over toasted hoagie rolls or thick slices of buttered Texas toast if you want the full “sandwich” experience. For a simple meat-and-veg plate, add baked potatoes or mashed potatoes and a scoop of coleslaw or a green salad. Pickles or pepperoncini on the side cut through the richness, and if you like a little extra comfort, set out a bottle of steak sauce or a small bowl of warm marinara for dipping the bread in those cheesy drippings.

Servings: 4

1 1/2 to 2 pounds thinly sliced beef steak (sirloin, round, or shaved steak)

Prepare the foil packets: Tear off 4 large sheets of heavy-duty aluminum foil, each about 12 to 14 inches long. Lightly spray or rub the center of each piece with a little oil so the meat and veggies don’t stick. Set the sheets aside on the counter, shiny side up.

Slice the meat and vegetables: If your steak isn’t already shaved, slice it as thinly as you comfortably can across the grain. Thin strips cook up tender and fast. Thinly slice the green bell peppers and onion into strips so they soften nicely inside the packets.

Season the steak and veggies: In a large bowl, add the sliced steak, peppers, and onions. Sprinkle lightly with salt and black pepper, if using. Toss everything together with clean hands or tongs so the seasoning is fairly evenly distributed. The meat and vegetables will make plenty of their own juices in the foil, so you don’t need any extra liquid.

Fill the foil packets: Divide the steak-and-vegetable mixture into 4 even portions. Pile one portion into the center of each foil sheet, keeping it in a neat mound so it’s easy to seal. Try to keep the edges of the foil clean so the packets close tightly.

Seal the packets: Bring the long sides of one foil sheet up over the meat and veggies so the edges meet. Fold those edges together several times to create a tight seam, then roll up the short ends toward the center to seal the packet completely. You want a snug little silver pocket with no large gaps so the steam stays inside. Repeat with the remaining packets.

Arrange packets in the slow cooker: Place the sealed foil packets in the slow cooker, seam side up. It’s fine if they’re snug and slightly leaning against each other, as long as the seams are on top. The top folds should be mostly flat so the cheese slices can lie over them later.

Slow cook: Cover the slow cooker with the lid. Cook on LOW for 6 to 7 hours, or on HIGH for about 3 to 3 1/2 hours, until the steak is tender and the peppers and onions are soft. The packets will puff slightly as they fill with steam and juices—that’s what you want.

Add the cheese on top of the closed packets: When the meat and vegetables are cooked through, carefully remove the lid to avoid the burst of steam. Without opening the packets, lay 2 slices of provolone cheese directly over the top of each closed foil packet, draping them so they cover as much of the upper surface as possible. The cheese will soften and hug the shape of the packets.

Melt the cheese: Put the lid back on the slow cooker and let the packets sit on WARM or LOW for about 5 to 10 minutes, just until the provolone melts and turns glossy and stretchy over the silver packets. The cheese should look like it’s gently blanketing each packet.

Serve: Using tongs or a wide spatula, lift each cheesy foil packet onto a plate or into a shallow bowl, keeping the cheese on top. At the table, carefully peel back the foil (watch for hot steam) and let that melted provolone tumble down over the steak and veggies. Serve with hoagie rolls, toasted bread, or your favorite sides, spooning some of the flavorful juices over everything.

If you’d like to play around a bit while still keeping the spirit of this four-ingredient supper, there are plenty of ways to nudge the flavor. You can swap in red, yellow, or orange bell peppers for a sweeter taste, or use a mix of colors to brighten the plate. For the cheese, provolone gives that classic Philly feel, but mozzarella or mild Swiss melt beautifully too; just keep the same number of slices so it stays simple. If your crowd likes a little kick, tuck a few sliced banana peppers or pickled jalapeños into the packets along with the peppers and onions. For extra richness, you can dot a tiny bit of butter on top of each mound of steak before sealing the foil, though it’s not strictly necessary. To stretch the meal, add a handful of sliced mushrooms to the steak mixture (they’ll cook down and soak up all those juices). If you’re feeding different tastes, make a couple of packets heavier on vegetables and a couple heavier on meat, and mark the foil with a little fold or twist so you know which is which. Leftovers reheat well in a skillet over medium heat—just open the packet, slide everything into the pan, and warm until the cheese melts again, then pile onto fresh bread for an easy next-day sandwich.