Name: Slow Cooker Cheesesteak Sandwiches
Prep time: 10 min
Cook time: PT-488551H44M34S
Total time: 6 h 10 min
Cuisine: American
Ingredients: 1 ½ lbs beef top sirloin, cut into 1‑inch strips; 1 white or yellow onion, sliced; 1 red bell pepper, thinly sliced; 1 green bell pepper, thinly sliced; 2 cups beef broth; 1 tsp garlic powder; 1 tsp Italian seasoning; ½ tsp salt; ½ tsp black pepper; 4‑6 hoagie rolls; 8 slices provolone cheese

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Tender, slow-cooked beef with sweet peppers and onions, all tucked into a warm hoagie roll and topped with melty provolone — this is the kind of sandwich I crave when I want comfort food without standing over the stove. Slow Cooker Cheesesteak Sandwiches

Why You’ll Love This Recipe

I love how easy it is to toss everything in the slow cooker and walk away. The beef becomes fall-apart tender, soaking up all the savory flavors from the broth and seasonings. By the time I’m ready to eat, the only thing left to do is toast the rolls with cheese and pile on the juicy filling. It’s great for meal prepping or feeding a crowd without much fuss. Plus, it’s endlessly customizable!

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 ½ lbs beef top sirloin, cut into 1‑inch strips
1 white or yellow onion, sliced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
2 cups beef broth
1 tsp garlic powder
1 tsp Italian seasoning
½ tsp salt
½ tsp black pepper
4‑6 hoagie rolls
8 slices provolone cheese

Directions

I start by whisking together the beef broth, garlic powder, Italian seasoning, salt, and black pepper in a bowl.
Then I place the beef strips, onions, and both bell peppers into my slow cooker and pour the seasoned broth over everything.
I cover and cook it on LOW for 6–8 hours, letting the meat and vegetables become perfectly tender.
Once the beef is ready, I preheat the oven to 400°F. I slice open the hoagie rolls and layer them with provolone cheese, setting them on a baking sheet.
I bake the rolls for about 5 minutes, just until the cheese melts.
Using tongs, I load up the cheesy rolls with the hot meat and veggie mixture. Then I serve them up right away.

Servings and timing

This recipe makes about 4–6 sandwiches, depending on the size of the rolls and how full I like them.
Prep time: 10 minutes
Cook time: 6–8 hours on LOW
Total time: 6 hours 10 minutes

Variations

I sometimes swap provolone for mozzarella or use Cheez Whiz for a gooier, more authentic Philly-style feel.
For extra heat, I throw in some sliced jalapeños or a dash of crushed red pepper flakes.
If I don’t have hoagie rolls, I’ve used toasted baguettes or even crusty sourdough slices for an open-faced version.
To make it lower carb, I skip the bread altogether and serve the beef and veggies over cauliflower rice or in lettuce wraps.

storage/reheating

When I have leftovers, I always store the meat and vegetables separately from the bread and cheese. I keep them in airtight containers in the fridge for up to 4 days. When I’m ready to reheat, I warm the meat and peppers on the stovetop or in the microwave, then assemble fresh sandwiches with cheese and toast the rolls just like before. This keeps everything tasting fresh and prevents the bread from getting soggy.

FAQs

What cut of beef works best for slow cooker cheesesteaks?

I like using beef top sirloin because it stays tender and flavorful, but chuck roast or flank steak would also work well after slow cooking.

Can I make this ahead of time?

Absolutely. I often prepare the meat and veggie mixture a day in advance, then just reheat and assemble the sandwiches when I’m ready to eat.

Is there a way to make it spicier?

Yes — I add sliced jalapeños, crushed red pepper, or even a spoonful of hot sauce to the broth before cooking to give it a little kick.

Can I freeze the leftovers?

Yes, the beef and pepper mixture freezes well. I cool it completely, store in freezer-safe containers, and freeze for up to 2 months. I thaw overnight in the fridge before reheating.

What type of cheese is best?

I love provolone for its melty texture and mild flavor, but mozzarella, Monterey Jack, or Cheez Whiz can work depending on what I’m craving.

Conclusion

This slow cooker cheesesteak sandwich recipe is one I keep coming back to for busy weeknights or low-effort weekends. It’s hearty, cheesy, and loaded with flavor — all without much hands-on cooking. Whether I’m feeding family or just stocking up on leftovers, these sandwiches always hit the spot.