Pour canned nacho cheese over frozen beef shaved steak, together with 2 ingredients, into slow cooker for a weekend dinner that's the one everyone asks for

This slow cooker 4-ingredient cheesesteak beef is the kind of weekend dinner I lean on when I want something cozy and fun, but don’t have the energy for a big project. You literally pile frozen beef shaved steak into the slow cooker, pour canned nacho cheese over the top, add just two more pantry ingredients, and let it do its thing while you run errands or hang out with the family. It’s loosely inspired by cheesesteak flavors—melty cheese and tender shaved beef—but in a very Midwest, game-day, nacho-cheese kind of way. It’s not traditional, just ridiculously easy and always the one people ask about when I set out a crock full of it for casual get-togethers.

Spoon the cheesy beef onto toasted hoagie rolls or hamburger buns and top with sliced pickles, extra shredded cheese, or sautéed peppers and onions if you have them. It’s also great over baked potatoes, rice, or even tortilla chips for a loaded “cheesesteak” nacho situation. I like to round out the meal with something fresh and crunchy like a simple green salad, coleslaw, or sliced veggies with ranch. A bowl of potato chips or oven fries on the side makes it feel like a deli-style sandwich night without much extra work.

Servings: 6

2 pounds frozen beef shaved steak (kept fully frozen)

Place the frozen beef shaved steak directly into the bottom of a 4- to 6-quart slow cooker, breaking apart any large clumps as best you can with your hands or a spoon. It’s okay if some pieces are stuck together; they will separate as they cook.

Scatter the thinly sliced onion evenly over the frozen beef, tucking some slices down in between the pieces so they can soften and flavor the meat.

Pour the entire can of condensed French onion soup over the beef and onions, spreading it around a bit with a spoon so most of the meat is lightly coated. Do not add extra water.

Shake the can of nacho cheese sauce, then open it and slowly pour the cheese evenly over the top of the beef and onions in the slow cooker, making sure to cover as much surface area as possible. It will look like a thick layer on top—that’s what you want.

Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the beef is very tender and easily pulls apart with a fork. Avoid opening the lid during the first half of the cooking time so the mixture can come up to temperature safely.

Once the beef is cooked through and tender, use two forks or tongs to gently shred and separate the shaved steak pieces right in the slow cooker, stirring everything together so the meat, onions, soup, and nacho cheese form a smooth, cheesy sauce.

Taste and adjust the seasoning if needed. The canned nacho cheese and soup are usually salty enough, but you can add a pinch of black pepper or garlic powder if you like. Switch the slow cooker to WARM and let it sit for 10 to 15 minutes to slightly thicken before serving.

Serve the hot cheesesteak beef on toasted hoagie rolls, hamburger buns, or over baked potatoes, rice, or tortilla chips. Stir occasionally if you’re keeping it on WARM for a party so the cheese stays smooth and the meat doesn’t dry out around the edges.

If you have a few extra minutes, you can sauté the sliced onion in a little butter or oil on the stove until golden before adding it to the slow cooker for deeper flavor, but it’s completely optional. For more classic cheesesteak vibes, add sliced green bell pepper or mushrooms on top of the frozen beef before pouring on the soup and nacho cheese. If you like heat, stir in a small can of diced green chiles or top finished sandwiches with pickled jalapeños or hot giardiniera. You can also swap the French onion soup for a can of beef broth and 1 teaspoon onion powder in a pinch, though the flavor will be a little less rich. For a slightly lighter version, use a reduced-fat nacho cheese sauce and trim any visible fat from the shaved beef before freezing (if you portion it yourself). Food safety tips: Always start with beef that has been kept properly frozen and only thawed (if at all) in the refrigerator, never on the counter. This recipe is designed for the beef to go in fully frozen, but make sure your slow cooker is at least half full so it can reach a safe temperature quickly. Cook on LOW or HIGH as directed without shortening the time, and don’t leave the slow cooker on WARM for more than 3 to 4 hours once the beef is done. Refrigerate leftovers in a shallow, covered container within 2 hours of cooking and use within 3 to 4 days, reheating until steaming hot before serving.