Crockpot Philly Cheesesteaks

I’m kind of thinking cheesesteaks are something everybody needs to give a try at least once in their lifetime. Even if you’re vegetarian or vegan (have you guys seen the lentil and mushroom cheesesteaks?? YUM), at some point you gotta try (some form of) a cheesesteak, you know? It’s just a classic sandwich that you cannot go wrong with… saucy steak (or mushrooms/lentils), cheese and bread – you just can’t.

Here’s the deal. Just throw all the ingredients into your crockpot and let them slow cook all day long. So super simple. When you’re ready to eat, just preheat your oven, stuff the saucy steak into a soft hoagie roll and LOAD it up with all the provolone cheese you can get your hands on. That’s it, then just wrap the sammie in foil and place it in the oven to let the cheese get all warm and melty. Sometimes you just need an easy recipe for a classic… and um, trust me these are SO easy, and SO delicious.

Crockpot Philly Cheesesteaks

by halfbakedharvest

COURSE: main course, sandwiches

CUISINE: american

KEYWORD: cheesesteak, crockpot

prep time 15 minutes

cook time 6 hours

total time 6 hours 15 minutes

servings 6 servings

calories 301 kcal

INGREDIENTS

1-2 slice sweet onions thinly (I used 1)

2 teaspoons brown sugar

1 tablespoon worchestire sauce

2 tablespoons butter

2 pounds round sirloin steak or skirt steak, thinly sliced (use 1 1/2 pounds New York Strips or Ribeys for the Stove-Top version)

1 teaspoon garlic power

salt + pepper

8 ounces button mushrooms sliced

2 poblano peppers or green bell peppers sliced

1 tablespoon low sodium soy sauce

2 1/2 - 3 cups beef broth

1/3 cup fresh cilantro or parsley

4-6 hoagie rolls

chipotle or regular mayo optional

6 slices provolone cheese

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INSTRUCTIONS

1. In the bowl of a crockpot, toss together the onions, brown sugar and worchestire sauce. Add the butter and steak. Sprinkle the steak with garlic powder and then generously sprinkle with salt and pepper. Nest add the mushrooms and bell peppers and then pour in 2 1/2 cups of beef broth + the soy sauce. Cover and cook on low for 6-8 hour or on high for 5-6 hours, stirring once or twice throughout cooking if possible. If the liquid get too low (if the steak is not mostly submerged in beef broth), add the remaining 1/2 cup of beef broth.
2. Read full recipes here >> halfbakedharvest.com/crockpot-philly-cheesesteaks/

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