Best Slow Cooker Philly Cheese Steak Recipes

Slow Cooker Philly Cheese Steak image

Provided by Jenny E.

Categories Meat

Time 8h20m

Yield 10 Sandwiches, 10 serving(s)

Number Of Ingredients 14

4 -5 lbs chuck roast
2 tablespoons canola oil
1 teaspoon kosher salt
1 teaspoon fresh coarse ground black pepper
1 cup beef broth
1 (10 1/2 ounce) can condensed French onion soup
1 tablespoon Worcestershire sauce
1/2 cup beer, we like strand brewing company any dark beer will work though
1 yellow onion, sliced into 1/4-inch slices
8 ounces cremini mushrooms, sliced
1 green bell pepper, sliced into 1/4-inch slices
10 hoagie rolls
4 tablespoons butter
10 slices provolone cheese

Steps:

Season the chuck roast with the Kosher salt and pepper (if you are sensitive to sodium, adjust to your taste or you can even leave the salt out altogether since you're adding broth and soup).
Heat your pan (or if you can brown in your slow cooker, do it in that insert) to medium high.
Add the canola oil and when it ripples and is hot add in the roast and brown, deeply, for 4-5 minutes on each side.
In your slow cooker add the beef, the beef broth, the french onion soup, Worcestershire sauce, and the beer. Enjoy drinking the second half of that beer!
Cook on low for 8 hours.
Add in the onion, mushrooms, and bell pepper in the last hour of cooking.
To serve, toast your hoagie rolls with a bit of butter spread onto the cut sides.
With a very sharp knife cut your beef against the grain.
Add you cheese of choice, some of the meat and top with the cooked veggies.
I like to have a bit of the liquid (with the fat skimmed off on the side,) but it is totally optional.

Nutrition Facts : Calories 612.7, Fat 28.7, SaturatedFat 13.3, Cholesterol 151.3, Sodium 1202.2, Carbohydrate 35.8, Fiber 2, Sugar 2.9, Protein 52.8

Philly cheese steak dip, slow cooker image

Provided by Lynnda Cloutier

Number Of Ingredients 13

one package beef roast au jus, 17 oz.
1 cup chopped onion, one large
four cloves garlic, minced
1 tablespoon olive oil
nonstick cooking spray
one jar process cheese dip, 15 ounces
3/4 cup chopped red sweet pepper, one medium
3/4 cup chopped green sweet pepper, one medium
one can sliced mushrooms, drained, 4 ounces
1/3 cup pepperoncini salad peppers, stemmed and chopped
1 tablespoon worcestershire sauce
1/4 teaspoon ground black pepper
hoagie planks, recipe follows

Steps:

1. Remove Cover from the package of beef and cook beef in the microwave on full power for one minute. Remove beef roast from package. Reserve 1/3 cup of the au jus. Set aside. In a large skillet, cook onion and garlic and hot oil over medium-high heat until tender. Stir in beef.
2. Lightly coat the inside of a 3 1/2 or 4 quart slow cooker with cooking spray. Add beef mixture to cooker. Stir in the reserved 1/3 cup au jus, cheese dip, sweet peppers, mushrooms, pepperoncini, Worcestershire sauce, and black pepper.
3. Cover and cook on high heat setting for 1 to 2 hours. Serve at once or keep warm, covered, on warm setting or low heat setting for up to two hours. Serve with hoagie planks. Makes 20 servings.
4. Hoagie planks: preheat broiler. Split five hoagie buns and place, cut side up, on a baking sheet. Spread with about 1/4 cup softened butter and sprinkled with 1/2 teaspoon dried Italian seasoning, crushed. Broil 4 to 5 inches from the heat for 2 to 3 minutes or until lightly toasted. To serve, cut one half diagonally into pieces.