Philly Cheese Steak Crock Pot Recipe
Round steak, peppers, onion, and an Italian seasoning packet go into the crock pot in the morning. Eight hours later, the meat is fork-tender and loaded with flavor — pile it onto hoagie buns, lay two slices of provolone on top, and run it under the broiler for two minutes.
Hot Philly cheese steak sandwiches on a weeknight, with almost zero hands-on time.
Why This One Works on Busy Days
This is one of those slow cooker dinners that surprises people who think crock pot food is somehow less than — the flavor here is deep and real, not watered down. The Italian seasoning packet is the kind of shortcut that feels like cheating but tastes like you put in real effort.
I started making this in the fall when the slow cooker comes out for the season, and it’s stayed on the rotation ever since. Six sandwiches, almost no afternoon effort, and the leftovers are genuinely good the next day.
Hard to argue with that.
Serving Suggestions
- French fries or potato wedges — the classic cheesesteak side; bake a frozen bag while the sandwiches are under the broiler
- Simple coleslaw — creamy coleslaw adds crunch and cuts the richness of the beef and cheese
- Soup — tomato soup or French onion alongside a half sandwich is a great cold-weather pairing
Storage and Make-Ahead
Refrigerator: Store the cooked meat and vegetable mixture (without buns or assembled sandwiches) in an airtight container for up to 4 days. Keep the buns and cheese separate.
Reheating: Warm the meat mixture in a saucepan over medium-low heat or in the microwave in 60-second intervals until hot. Assemble and broil the sandwiches fresh — don’t reheat them already built.
Freezer: The meat mixture freezes well for up to 3 months. Cool completely, then freeze in a zip-top bag with as much air removed as possible.
Thaw overnight in the refrigerator and reheat before serving.
Frequently Asked Questions
Do I have to brown the meat first?
I’d push back on skipping it. The browning step takes five minutes and adds a layer of flavor — color, depth, the toasty edges that survive the long braise — that you simply don’t get from a raw roast going straight into the slow cooker.
If you’re genuinely pressed for time, it still works without it. But if you have five minutes in the morning, use them here.
Can I use a different cut of beef?
Yes. Chuck roast is an excellent substitute — more fat marbling and it shreds even more easily after 8 hours.
Flank steak works but cooks faster; check at 6 hours. Round steak is the original choice because it’s affordable and the long braise handles the toughness.
All of them work with this seasoning.
What if I don’t have Italian dressing mix?
Make your own: 1 teaspoon each of garlic powder, onion powder, dried oregano, and dried basil, plus 1/2 teaspoon salt and 1/2 teaspoon sugar. It won’t be identical but it gets close.
Ranch seasoning is also a solid substitute — changes the flavor but works well with this method.
Can I cook this on high instead of low?
Yes — cook on high for 4-5 hours. Low and slow is preferred because it gives the tough connective tissue in round steak more time to break down properly, but high for 4-5 hours works when you need dinner faster.
What cheese is most authentic?
In Philadelphia, the traditional choice is American cheese or Cheez Whiz — not provolone. American melts the smoothest and is the easiest to work with under the broiler.
Provolone has become the most common home-cook choice and it’s what I use. Use whichever you prefer; the beef is the star either way.
Can I make this for a crowd?
Yes, easily. Double it and use a 6-quart or larger crock pot.
Keep the meat warm on the low setting and let people assemble their own sandwiches. This is one of the best slow cooker options for game day or casual entertaining — the work is done before anyone arrives.
Related Recipes
- Crock Pot French Dip Sandwiches — another slow cooker beef sandwich, with au jus for dipping
- Crock Pot Beef Stroganoff — creamy slow cooker beef over egg noodles
- Slow Cooker Crack Chicken Pasta — cheesy ranch chicken pasta cooked entirely in the slow cooker
- Buffalo Chicken Crock Pot Sandwiches — spicy slow cooker chicken piled on buns
- Philly Cheesesteak Sloppy Joes — ground beef version of the Philly flavors, faster to make
Philly Cheese Steak Crock Pot Recipe
Ingredients
- 2 1/2 to 3 pounds beef round steak sliced thin
- 2 green peppers sliced thin
- 1 onion sliced thin
- 1 envelope dry Italian dressing mix
- 2 cups beef stock
- 2 teaspoons black pepper
- 3 teaspoons garlic salt
- 6 hoagie buns
- 12 slices provolone cheese
Instructions
- Spray the crock pot with cooking spray.
- Cut beef round steak into thin slices and brown briefly in a hot pan for color.
- Add browned beef, green peppers, onion, beef stock, garlic salt, black pepper, and Italian dressing mix to the crock pot. Stir to combine.
- Cover and cook on Low for 8 hours, until beef is tender.
- Line a baking sheet with foil or parchment.
- Spoon the beef and vegetable mixture onto sliced hoagie buns.
- Top each sandwich with 2 slices of provolone cheese, overlapping as needed.
- Bake at 350°F or broil on low for a few minutes, just until the cheese melts.
- Serve warm.