Crock Pot Philly Cheesesteak Sandwiches
Serves: 6-8
  • Ingredients:
  • 2 medium Sweet Onions (thinly sliced)
  • 2 Green Peppers (thinly sliced)
  • 1 tsp Salt
  • 1.5 pounds Tip Sirloin (ask the Butcher to slice it as thin as possible, thinner than sandwich sliced)
  • 1 tsp Garlic Salt
  • 1 tsp Ground Black Pepper
  • 8 TB Butter
Hoagie Rolls
Cheez Whiz or Provolone Cheese
  1. Line the bottom of your crock-pot with crumpled tin foil (this keeps the peppers and onions from cooking in the butter water) Toss the sliced onions and peppers with salt. Layer the sliced onions and peppers on top of the tin foil. Then toss the steak with garlic salt and pepper and layer on top of veggies. Slice the butter on top of the steak.
  2. Cook on high for 1 hour and 30 minutes or until steak is no longer pink. If meat needs more time, flip the meat around and cook an additional 10 minutes.
  3. Once cooked, remove foil with tongs and allow veggies and steak to mix with the juices. Use a food scissors to cut up the steak and mix with veggies. Mix the mixture with Cheez Whiz or top with Provolone and serve on hoagie rolls. I use ½ cup of meat/veggie mixture per hoagie and use 2 TB of Cheez Wiz per ½ cup meat mixture for the Cheez Whiz style. Sandwich amounts may differ based on your size of hoagie roll.
Recipe by Dining with Alice at