Crockpot Philly Cheesesteak
A comforting dish capturing classic Philadelphia flavors with tender beef, peppers, and melty provolone cheese, all cooked effortlessly in a crockpot.
Ingredients
Main Ingredients
- 1.5 lbs thinly sliced beef (such as sirloin or ribeye) Ensure the beef is thinly sliced for tenderness.
- 1 medium onion, sliced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 4 cloves garlic, minced
- 1 cup beef broth Use homemade broth for enhanced flavor.
- Salt, to taste Essential for flavor.
- Pepper, to taste Essential for flavor.
- 8 slices provolone cheese Can substitute with mozzarella or cheddar.
- Hoagie rolls or crusty bread, for serving Select sturdy bread to hold the filling.
Instructions
Preparation
- Thinly slice the beef; this ensures it’s tender and easy to pull apart after cooking.
- Slice the onion and bell peppers, then set aside.
Layering
- Begin by placing half of your sliced beef at the bottom of the crockpot.
- Layer with sliced onions and bell peppers.
- Sprinkle the minced garlic on top.
- Repeat with the remaining beef and finish with the rest of the vegetables.
Cooking
- Pour the beef broth evenly over the layered ingredients.
- Season generously with salt and pepper.
- Set the crockpot to low heat and cook for 6-8 hours or high for 3-4 hours.
Finishing
- In the last 5 minutes of cooking, place two slices of provolone cheese atop the mixture and close the lid.
- Allow the cheese to melt.
Serving
- Spoon the filling generously into hoagie rolls or slices of crusty bread.
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Notes
Optional toppings: sautéed mushrooms, jalapeños, or hot sauce. Serve with sticks fries or salad.