Slow Cooker Cheesesteaks

Have you ever had a Philly cheesesteak? I’m not talking about something homemade or the one at the closest sandwich shop – I mean a real Philly cheesesteak from a real cheesesteak place in Philadelphia.

Slow Cooker Cheesesteaks 1

I was introduced to them during my first few weeks of college. The biggest surprise? Cheez Whiz.

One of my classes first semester was about tourism and American identity. The teacher gave us a lesson on how to navigate the train into Philadelphia and then essentially let us loose. We’d end up in small groups, completing the day’s assignment and then exploring.

On our first trip, one of the guys who was more familiar with Philly took us to his favorite cheesesteak shop (always a hotly contested title for locals!) and told us uninitiated how to order – “with peppers, onions, and whiz”.

Whiz? I remember thinking. Surely they don’t mean Cheez Whiz?

Oh, but they did.

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If you’re looking for authentic, with whiz is the way to go.

And while this will never replace a true Philly cheesesteak, this easy slow cooker version is a great approximation – especially once you ad the whiz!

It’s also a great freezer meal. The meat, vegetables, broth and spices can be added to a gallon-sized bag and frozen. The rolls can also be frozen ahead – and the unopened jar of Cheez Whiz will happily stay in the pantry until you’re ready.

Just thaw the day before and pop it in the slow cooker for an easy, no fuss taste of Philly!

Slow Cooker Cheesesteaks

Slow Cooker Cheesesteaks

Serves 6-8

2-3 lbs. beef top sirloin cut into 1 inch strips
1 large white onion, thinly sliced
1 red pepper, thinly sliced
1 green pepper, thinly sliced
2 cups beef broth
1 Tbsp. Worcestershire sauce
1 tsp. garlic powder
1 tsp. Italian seasoning
1/2 tsp. salt
1/2 tsp. black pepper
6-8 Hoagie rolls, sliced lengthwise
15 oz. jar of Cheez Whiz

Place the beef in the slow cooker. Top with thinly sliced onion and peppers.

Whisk together the broth, Worcestershire, and seasonings. Pour over the beef, peppers, and onions.

Cook on low for 6-8 hours.

When ready to serve, toast the rolls under a broiler. Spread one side of each roll liberally with cheez whiz and return to broiler for about 30 seconds to warm.

Use a slotted spoon to scoop meat and vegetables from the broth and onto the rolls to serve.

adapted from The Recipe Critic

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