Slow Cooker Philly Cheese Steak Sandwiches
User Reviews
4.8
Slow Cooker Philly Cheese Steak Sandwiches
Description
The Slow Cooker Philly Cheese Steak Sandwiches recipe transforms a sizable chuck roast into tender, richly flavored beef cooked gently in a mixture of beef broth, French onion soup, Worcestershire sauce, and beer, infusing the meat with complex savory notes. Adding sliced onions, cremini mushrooms, and green bell peppers in the last hour of cooking softens the vegetables while preserving some texture and complements the beef’s hearty flavor.
The method includes browning the roast first for depth of flavor, then slow-cooking it for 8 hours on low heat to make it easy to shred or slice. The resulting mixture is used to fill hoagie rolls, topped with processed cheese or provolone, creating a sandwich with a balance of juicy, tender beef and melty cheese alongside softened vegetables. These sandwiches serve well as a comforting main course.
The recipe does not specify additional serving suggestions, but the sandwiches work well with simple sides and are best served soon after assembling to enjoy the melted cheese and warm filling at their best.
Ingredients
- 4-5 pounds chuck roast
- 2 tablespoons canola oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper coarse ground
- 1 cup beef broth
- 1 can French Onion Soup 10.5 ounces, condensed
- 1 tablespoon Worcestershire sauce
- 1/2 cup dark beer I like Strand Brewing Company
- 1 medium yellow onion , sliced into 1/4" slices
- 8 ounces cremini mushroom sliced
- 1 green bell pepper , sliced into 1/4" slices
- 10 hoagie roll
- 4 tablespoons butter
- processed cheese spread or Provolone Cheese
Instructions
- Season the chuck roast with the 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 a large cast iron pan or Dutch oven over medium high. Alternately, if you can brown in your slow cooker insert that is best.
- 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 meat, the beef broth, the french onion soup, Worcestershire sauce, and the beer. Enjoy drinking the second half of that beer!
- Note: If searing meat in a pan, I like to use 1/2 cup of broth to deglaze the pan. After you transfer the roast to the slow cooker, add the broth to the pan and scrape up any browned bits on the bottom. Transfer the broth mixture to the crockpot and add the other ingredients as usual.
- 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) for dipping on the side , but it is totally optional.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Servings
Amount Per Serving
Calories 652 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 652kcal | 33% |
| Carbohydrates | 36g | 12% |
| Protein | 46g | 92% |
| Fat | 36g | 55% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 15g | 75% |
| Trans Fat | 1g | 50% |
| Cholesterol | 150mg | 50% |
| Sodium | 961mg | 40% |
| Potassium | 801mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 6g | 12% |
| Vitamin A | 377IU | 8% |
| Vitamin C | 11mg | 12% |
| Calcium | 195mg | 20% |
| Iron | 15mg | 83% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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