Crockpot Philly Cheesesteak with Shredded Beef

Crockpot Philly Cheesesteak

Slow-cooked chuck roast makes a tender, loosely piled beef filling for full-size hoagie rolls. Sauté the peppers and onions near serving time so they keep their shape, then melt provolone over the open-topped sandwiches under the broiler.

This roast-style version takes longer than a cheesesteak made with thinly sliced steak. The beef is ready when it shreds easily, not simply when the timer ends. Add back just enough cooking broth to keep it moist, and save the rest for dipping so the rolls stay soft without getting soggy.

Ingredients for Crockpot Philly Cheesesteak

• 2½ lb boneless beef chuck roast (about 1,150g)
• 1 cup reduced-sodium beef broth (240ml)
• 2 tablespoons Worcestershire sauce
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ¾ teaspoon kosher salt, plus more to taste
• ½ teaspoon black pepper
• 1 large yellow onion, thinly sliced (about 200g)
• 1 red bell pepper, thinly sliced (about 150g)
• 1 green bell pepper, thinly sliced (about 150g)
• 1 tablespoon neutral cooking oil
• 6 full-size soft hoagie rolls
• 12 slices provolone cheese, about 6 oz (170g)

Yield: 6 sandwiches. Prep: 20 minutes. Cook: About 8 hours on LOW, plus 10–15 minutes to finish. Total: About 8 hours 35 minutes.

How to Make Crockpot Philly Cheesesteak

1. Season the beef: Place the chuck roast in a 5- to 6-quart slow cooker. Add the broth, Worcestershire sauce, garlic powder, onion powder, salt, and black pepper. The roast does not need to be submerged.
2. Cook until tender: Cover and cook on LOW for about 8 hours. Start checking around 7½ hours. If the beef resists pulling apart with a fork, cover it and continue cooking until it shreds easily.
3. Sauté the vegetables: Near serving time, heat the oil in a large skillet over medium heat. Add the onion and both peppers. Cook for 8–10 minutes, stirring occasionally, until the onion is soft and the peppers are tender but still hold their shape.
4. Shred the beef: Lift the roast from the slow cooker and let it sit for a few minutes until easy to handle. Shred it with two forks. Stir in a few spoonfuls of cooking liquid, just enough to make the beef moist without leaving it dripping. Taste and add salt if needed. Reserve the remaining broth for dipping.
5. Fill the rolls: Preheat the broiler. Split the hoagie rolls lengthwise without cutting all the way through, and set them open-faced on a rimmed baking sheet. Pile in the beef, onion, and peppers, leaving some filling exposed. Drape two slices of provolone over each sandwich.
6. Melt the cheese: Broil the sandwiches uncovered for about 1–3 minutes, watching continuously, until the cheese is melted and the rolls are only lightly golden. If the bread browns too quickly, move the baking sheet farther from the heating element. Serve promptly with warm reserved broth on the side, if desired.

Why the Beef Takes About Eight Hours

Chuck roast needs a longer cook than thinly sliced steak to become tender enough to shred. Eight hours on LOW is a guide; if a fork cannot pull the beef apart easily, keep cooking it. If using HIGH, begin checking around 4 hours and continue until the roast is fork-tender.

How to Keep the Rolls from Getting Soggy

Lift the beef out of the slow cooker before shredding, then add back only a little broth. Pouring the remaining liquid into the sandwiches will soak the soft rolls; serve it in small bowls for dipping instead. Broil the sandwiches on the baking sheet, and move them to sandwich paper only after they come out of the oven.

Peppers and Cheese Options

Sautéing the peppers separately keeps distinct red and green pieces in the filling instead of cooking them with the beef for eight hours. For a mushroom variation, sauté 8 oz sliced mushrooms with the onion and peppers. American cheese can replace the provolone, though the finished sandwiches will look different.

For a hearty side, serve these sandwiches with creamy mac and cheese casserole.

Storing and Reheating the Filling

Promptly refrigerate cooled beef and vegetables in airtight containers for up to 3–4 days, keeping the rolls separate. Gently reheat the beef with a little reserved broth until thoroughly hot; reheat leftovers to 165°F (75°C). Warm the vegetables, then assemble on fresh rolls with cheese and broil just before serving.

For longer storage, freeze the cooked beef separately from the rolls and cheese for about 2–3 months for best quality. Thaw it in the refrigerator before reheating. For another beef-and-cheese dinner, try one-skillet cheeseburger mac and cheese.

Nutrition

Approximate per sandwich: 780 calories, 50g protein, 42g fat, and 50g carbohydrates. Approximate per 100g of prepared sandwich: 220 calories, 14g protein, 12g fat, and 14g carbohydrates. Values are estimates; roll size, the fat content of the beef, and the amount of cooking liquid served will affect the totals. Optional dipping broth is not included.