Dump Meals

Beef

Slow Cooker Philly Cheesesteak

dumpmeals.com/recipes/slow-cooker-philly-cheesesteak/

Thin-sliced beef chuck, peppers and onions slow-cooked in a savory broth, piled on rolls under melted provolone.

Slow Cooker Philly Cheesesteak, served
A computer-made picture of the finished dish, not a photo of this recipe.
Serves
8
Prep
25 minutes
Cook
Low 6 to 8 hours, or high 3 to 4 hours
Slow cooker
5-quart

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A Philly cheesesteak is thin-sliced beef with onions and peppers on a long roll under melted cheese. On a griddle it is cooked fast. In the slow cooker, a well-marbled chuck roast sliced thin turns very tender in a beefy broth with Worcestershire and onion soup mix, and there is no splattering stove to stand over.

Slice the beef as thin as you can, across the grain. Many grocery meat counters will slice it for you if you ask. Serve it with a slotted spoon so the rolls don't get soggy, then lay provolone on top and run them under the broiler for a minute or two to melt it.

Serve with chips, coleslaw or pickles. A spoonful of the cooking broth on the side makes a good dip. Leftover beef keeps in its broth in the refrigerator for 3 to 4 days; reheat it on the stove or in the microwave until it is steaming.

Ingredients

Into the slow cooker

  • 2½ pounds boneless beef chuck roast, trimmed and sliced very thin across the grain
  • 2 green bell peppers, sliced
  • 2 yellow onions, sliced
  • 3 cloves garlic, minced
  • 1 cup beef broth
  • 2 tablespoons Worcestershire sauce
  • 1 (1-ounce) packet dry onion soup mix
  • ½ teaspoon black pepper

To serve

  • 8 hoagie rolls, split
  • 8 provolone cheese slices

Directions

  1. If your meat is frozen, thaw it completely in the refrigerator first. Never put frozen meat in the slow cooker. Put the peppers, onions and garlic in a 5-quart slow cooker. Lay the sliced beef on top.
  2. Whisk the broth, Worcestershire, onion soup mix and pepper together and pour it over the beef.
  3. Cover. Cook on low 6 to 8 hours or on high 3 to 4 hours, until the beef is tender.
  4. Check the thickest pieces: they should read at least 145°F and pull apart with a fork. Rest 3 minutes.
  5. Heat the broiler. Set the split rolls on a baking sheet and fill them using a slotted spoon.
  6. Top each with provolone and broil 1 to 2 minutes, watching closely, until it melts.

It's done when the beef reads at least 145°F in the center of the thickest pieces and is tender enough to pull apart with a fork. Let it rest 3 minutes before serving. Check with a food thermometer.

Leftovers go in the refrigerator within two hours. Reheat them on the stove or in the microwave until hot all the way through (165°F), not in the slow cooker. Slow cooker safety

Cooking for two

Use 1 lb chuck, 1 pepper, 1 onion, 1 garlic clove, 1/2 cup broth, 1 tablespoon Worcestershire and about half the onion soup mix, for 3 or 4 sandwiches. Use a 2- or 3-quart slow cooker, whichever the food fills at least halfway. Start checking at 5 hours on low or 2 1/2 hours on high; the thickest pieces should read at least 145°F.

More in Cooking for two in a slow cooker.

Tips

  • Stir the slices apart once if you are home, so they cook evenly. Lifting the lid adds a little cooking time.

Food-safety sources

More beef

  • Pepperoncini Pot Roast Low 8 to 10 hours, or high 4 to 5 hours Freezer bag Chuck roast cut into pieces with pepperoncini, ranch seasoning, gravy mix and butter. The dish often called Mississippi pot roast.
  • Beef Stew Low 8 to 10 hours, or high 4 to 5 hours Freezer bag Beef chuck cubes, carrots, potatoes and celery in a beef and tomato gravy. Peas go in at the end.
  • Italian Beef Low 8 to 10 hours, or high 4 to 5 hours Freezer bag Chuck roast pieces in Italian dressing mix and broth, shredded for sandwiches with pickled pepper relish.
  • Beef and Broccoli Low 4 to 6 hours, or high 2 to 3 hours Freezer bag Thin-sliced beef chuck in a soy, garlic and ginger sauce, with broccoli added at the end. Serve over rice.