Crockpot Philly Cheesesteak Sandwiches

Sometimes you just need a really good recipe that you can make in the crockpot! Literally just set it and forget about it. These Crockpot Philly Cheesesteak Sandwiches were super easy to make and even easier to eat! These totally rocked. Those tender bell peppers, the juicy ground beef, the melty cheese, and that toasted bun? My god. It was like a total flavor explosion! Plus, getting them melty and toasty with the broiler was a total hack! No need to fire up the oven. My boys devoured these lickety-split and there was a ton to go around.

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So, what’s the inside scoop on Philly cheesesteak?

Two brothers from South Philly created this legendary sandwich back in the 1930’s! Their OG version actually didn’t even have cheese on it, that addition didn’t come until a bit later. And back when Pat and his brother Harry Olivieri came up with these on a whim – they had no idea the success that was in store for them! They kissed their hot dog stand goodbye and just started pumping these out instead.

The long, chewy roll is a key component to a proper Philly cheesesteak sandwich, and the main supplier of authentic cheesesteak rolls, Amoroso’s Baking Co., produces over 250 million cheesesteak/hoagie rolls every year. Isn’t that wild? Every year, Americans consume hundreds of millions of cheesesteaks! And…now I’m hungry.

Did you know?

The first crockpot only had two settings, low and high. There was no warm, there was no timer – nothing. Literally just food and vibes!

These small kitchen appliances have been popular ever since “the crockpot boom” back in the 1970’s. The craziest thing about this era is, these things really started to pop off once women started to work. With both parents working, families needed a hands-off solution when it came to mealtime. And while men cooked as well, crockpot marketing at this time was largely focused on busy women who needed dinner to cook itself. The original marketing pitch was actually, “cook beans while you work!” Too funny.

What ingredients do I need to make this?

For the beef:

Ground Beef
Garlic
Green Bell Pepper
Red Bell Pepper
Yellow Onion
Worcestershire
Beef Broth
Salt
Paprika
Black Pepper
Dried Oregano

For the crockpot Philly cheesesteak sandwiches:

Hoagie Buns
Butter
Garlic Powder
Provolone Cheese

For serving:

Parsley

What equipment do I need?

• Cutting Board
• Chef Knife
• Measuring Cups and Spoons
• Crockpot
• Large Baking Sheet
• Aluminum Foil
• Slotted Spoon
• Large Skillet
• Spatula

How do I make it?

To prep the ingredients:

To get started on this recipe, first wash all of the veggies and herbs. Thinly slice the bell peppers and the red onion. Mince the garlic, then chop the parsley. Set everything to the side for now. Now let’s brown the beef!

To make the beef filling:

In a large skillet, brown the ground beef over medium heat, breaking it up with a spatula as it cooks. When no longer pink, drain, then add to the crockpot. Top with the peppers, onions, garlic, broth, spices, and Worcestershire.

Gently stir, then cook for several hours, on low or high – whatever suits you best!

To make the crockpot Philly cheesesteak sandwiches:

Once the veggies have some shape but are still tender, it’s ready! Line a baking sheet with aluminum foil for easy cleanup, then set aside until ready to use.

Spread some softened butter on the hoagies, sprinkle garlic powder between them, then broil on high for a few minutes until very toasty.

Pro Tip: It’s important to get the hoagies very toasty before adding the filling, or they could quickly become soggy.

Using a slotted spoon, heap the beefy filling into the hoagie buns, then top with provolone cheese.

Pro Tip: Feel free to tear the provolone cheese slices if you need to, then just stagger the slices. We want the cheese to go everywhere!

Broil on high for a few minutes. Once the cheese has melted, remove from the oven.

To serve:

Serve crockpot Philly cheesesteak sandwiches with fresh parsley scattered on top.

Slice in half, if desired. Enjoy!

Tips:

• Make these up as you plan to eat them if you want. The filing will keep for 3-5 days if stored in an airtight container in the refrigerator. The filling is even freezer friendly for up to 3 months! Just skip the cheese and broiling step, allow it to cool completely, then pop in in the freezer. Great for meal prepping!
• If making the sandwiches right away, refrigerate and consume any leftovers within 24-48 hours for the best results. After that, they may start to get soggy.
• Any bell pepper works for this recipe. So, use what you have. Red, yellow, orange, green – they’ll all taste amazing.
• If you don’t have a crockpot, you can make this the same way in a skillet. Just cook the beef, drain it and set aside. Cook the veggies on their own for a few minutes, add the beef back in with the rest of the ingredients. Simmer a few minutes, then continue the recipe as written.

Loving all the STEAK vibes? Browse these.

• Steak Melt
• Philly Cheesesteak Casserole
• Southwest Steak Salad

Looking for more dump and go crockpot meals?

• Crispy Beef Smash Tacos
• Cheesy Beer Brat Chowder
• Crockpot Jambalaya