While the cheesesteak definitely has roots in Philadelphia, there’s no denying the love for this sandwich stretches far beyond the Pennsylvania state line. According to Google, Philly Cheesesteak was one of the most searched recipes in the United States during 2015. We decided to put our spin on this sought-after, Philadelphia classic and make cheesesteaks using the slow cooker.
In your slow cooker crock, combine beef broth, Worcestershire sauce, salt and pepper. Then add beef round, mushrooms, onion and garlic, stirring until the beef is coated. Cook on HIGH for 3 ½ to 4 hours or LOW for 7 to 8 hours.
Once the beef is fully cooked, it’s time to assemble your cheesesteaks. Divide the mixture between sliced sub rolls and top with a slice of provolone cheese (some prefer Cheese Whiz or American cheese). Place your cheesesteak under the broiler until the cheese is bubbly and it’s time to eat.
Enjoy the cheesesteak in its simple glory or add your favorite condiments and serve alongside crispy fries or kettle chips. Pour yourself a beer and prepare to enjoy the pride of Philadelphia.
- 1 can (14.5) beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/2 teaspoon coarse pepper
- 1 pound (1-inch thick) beef round steak, sliced into 1/4-inch thick pieces
- 1 package (8 ounce) mushrooms, sliced
- 1 medium sweet onion, sliced
- 2 cloves garlic, minced
- 4 (4-inch) sub rolls
- 4 slices provolone cheese
- In slow cooker crock, combine beef broth, Worcestershire, salt and pepper.
- Add beef, mushrooms, onion and garlic to beef broth mixture. Stir until beef is coated.
- Cover slow cooker and cook on HIGH for 3 1/2 to 4 hours or LOW for 7 to 8 hours.
- Heat broiler. Open sub rolls and place on a cookie sheet.
- Divide beef mixture between sub rolls and top with a slice of cheese.
- Place under broiler until cheese is melted.