Slow Cooker Cheese Steak Sandwiches

My husband loves cheese steak sandwiches and these Slow Cooker Cheese Steak Sandwiches are so simple and full of flavor.

Just start your beef in the morning and you’ll have tender, juicy cheese steak sandwiches by dinner time.

If you like mushrooms in your cheese steak, add them when you add the peppers, during the last hour of cooking, so they don’t get too mushy.

I just made this and it’s to die for!!!! Thank you for sharing! I used gluten free bread and opted for an open faced hot sandwich! Delish! ~ Hannah

Green peppers are more traditional, but any type of bell pepper will work. If you’d like to spice things up a bit, top your sandwich with sliced banana peppers or jalapenos.

 

You could even serve toppings, including the peppers and onions, separately so everyone can create a custom sandwich.

 

This does make enough to feed a crowd, so if you’re serving less people, you may want to use a smaller roast and half the recipe.

---

Here’s what you’ll need to make Slow Cooker Cheese Steak Sandwiches

---

• Rump roast
• Produce: onions, garlic, green bell pepper, red bell pepper
• Spices: salt and pepper, oregano, basil
• Dry Italian salad dressing mix
• Provolone cheese
• Hoagie rolls

Slow Cooker Cheese Steak Sandwiches

Yield: 6-8 servings

Prep Time: 15 minutes

Cook Time: 8 hours

Total Time: 8 hours 15 minutes

Roast beef slow cooked with Italian seasonings and bell peppers, then topped with cheese and served in sub buns.

Print

Ingredients

• 1 (5 pound) rump roast
• 1 onion, sliced
• 2-3 cloves garlic, minced
• 2 cups beef broth
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 2 (.7 ounce) packages dry Italian-style salad dressing mix
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• Sliced Provolone cheese
• Hoagie rolls

Instructions

1. Place roast and onions in slow cooker along with garlic, beef broth, salt, pepper, oregano, basil, and Italian salad dressing mix.
2. Cook on low for 8-10 hours, or on high for 5-6 hours.
3. During the last hour of cooking time, remove the roast from slow cooker and shred meat with a fork. Return to slow cooker, along with bell peppers, and cook for an additional hour or until ready to serve.
4. Preheat broiler. Pile beef and peppers into hoagie rolls. Top with sliced Provolone cheese. Broil until cheese is melted and bubbly, 3-5 minutes.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Slow Cooker
• 
  Meat Shredders
• 
  Knives
• 
  Measuring Cups and Spoons

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 170Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 24mgSodium: 1105mgCarbohydrates: 16gFiber: 2gSugar: 4gProtein: 11g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest