Roast beef slow cooked with Italian seasonings and bell peppers, then topped with cheese and served in sub buns.
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.
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
Obviously these aren’t traditional Philadelphia-style cheese steaks, which is why I didn’t include “Philly” in the name. So please no one get upset about that in the comments!
But they are delicious and easy to make cheese steak sandwiches, and that definitely counts for something. Especially when you’re feeding a houseful of hungry boys!
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.
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.
No matter how many people you’re serving, these Slow Cooker Cheese Steak Sandwiches are sure to be a family favorite.
Be sure to save this Potato Chip Crusted Grilled Corn recipe to your favorite Pinterest board for later.
Slow Cooker Cheese Steak Sandwiches
Roast beef slow cooked with Italian seasonings and bell peppers, then topped with cheese and served in sub buns.
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Servings: 6 -8 servings
Calories: 170kcal
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
- Place roast and onions in slow cooker along with garlic, beef broth, salt, pepper, oregano, basil, and Italian salad dressing mix.
- Cook on low for 8-10 hours, or on high for 5-6 hours.
- 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.
- Preheat broiler. Pile beef and peppers into hoagie rolls. Top with sliced Provolone cheese. Broil until cheese is melted and bubbly, 3-5 minutes.
Nutrition
Serving: 1g | Calories: 170kcal | Carbohydrates: 16g | Protein: 11g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Cholesterol: 24mg | Sodium: 1105mg | Fiber: 2g | Sugar: 4g
Keep scrolling for tips, ingredient substitutions, answers to frequently asked questions and more!
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3 comments
Hannah
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!
Gina @ Kleinworth & Co.
Oh good heavens Danelle! My family will love this. This is one of my son’s favorite sandwiches. His eyes roll to the back of his head with all these flavors. I can’t wait to make this for him.
Cindy
I’m trying to use my slow cooker more. This looks like a great dish when the kids are here and I need to feed a crowd. Thanks.