Some suppers earn their keep by being fancy, and some earn it by feeding hungry folks with almost no fuss at all. This slow cooker poor man Philly beef is the kind of weeknight meal that reminds me of the practical Midwestern cooking I grew up around, where a few humble ingredients and a little patience could turn into something hearty and satisfying. Using frozen shaved beef and frozen chopped onions makes this one especially easy, and by supper time you have tender, savory beef just right for piling onto toasted rolls with melted cheese.
Serve this beef on hoagie rolls or hamburger buns with provolone or mozzarella melted over the top, and set out chips, dill pickles, coleslaw, or a simple pot of soup alongside. If you want to stretch the meal a bit further, spoon the beef over mashed potatoes, rice, or even buttered noodles, and offer roasted peppers or giardiniera for folks who like a little extra bite.
Slow Cooker 5-Ingredient Poor Man Philly Beef
Servings: 6
Ingredients
2 pounds frozen raw shaved beef
1 bag (12 ounces) frozen chopped onions
1 packet (1 ounce) au jus gravy mix
1 can (10 1/2 ounces) condensed French onion soup
1 tablespoon Worcestershire sauce
6 hoagie rolls, for serving
6 slices provolone cheese, for serving
Directions
1. Place the frozen raw shaved beef in the slow cooker, separating it just enough so it sits loosely instead of in one tight block.
2. Dump the frozen chopped onions evenly over the beef.
3. Sprinkle the au jus gravy mix over the onions, then spoon the condensed French onion soup over the top and drizzle in the Worcestershire sauce.
4. Cover and cook on LOW for 6 to 7 hours or on HIGH for 3 to 4 hours, until the beef is fully cooked and tender. Stir once or twice during cooking if you are home, breaking up the beef as it softens.
5. Spoon the hot beef mixture onto split rolls, top with provolone cheese, and serve right away. For extra goodness, toast the rolls first and melt the cheese under the broiler for a minute before filling.
Variations & Tips
Add peppers: If you want a flavor a little closer to a classic sandwich shop Philly, add 1 green bell pepper or 1 red bell pepper, thinly sliced, right into the slow cooker with the onions. They cook down soft and sweet and make the filling even heartier.
Use the right rolls: A sturdy hoagie roll stands up best to the juices. If your bread is soft and tender, toast it lightly and, if needed, use a slotted spoon to lift the beef so the sandwiches stay pleasantly messy instead of soggy.
Make it cheesy: Provolone is my first pick here, but mozzarella, white American, or even Cheez Whiz will do the job if that is what your family likes. Lay the cheese on the rolls before adding the hot beef, or broil assembled sandwiches briefly to get that melted top.
Stretch the filling: If you are feeding a bigger table, the cooked beef can be spooned over baked potatoes, rice, or egg noodles, which is a thrifty trick home cooks have leaned on for generations. It is still rich and savory, and nobody leaves hungry.
Storage tip: Leftover beef keeps well in the refrigerator for up to 4 days in a covered container. Reheat gently with a splash of broth or water if needed, since shaved beef can soak up the juices as it sits.