Crock Pot Philly Cheese Steak Sandwiches

Try these quick and easy Crockpot Philly Cheesesteak Sandwiches recipe for a dinner your family will love!

I love sandwiches. I love club sandwiches, and meatball subs, and tuna melts. I love turkey on rye, and chicken salad, and I really love a messy Philly Cheese Steak sandwich. While I’m not sure if it should be spelled “cheese steak” or “cheesesteak”, I do know how it should be eaten: with plenty of napkins.

While these Crock Pot Philly Cheese Steak Sandwiches weren’t my all-time favorite slow cooker sandwiches, three Crock Pot Thursday families raved about these Phillys, and our differing opinions on recipes is one of my favorite things about having so many of us review these Crock Pot dishes. My suggestion is to season it to taste before serving, grab a bunch of napkins and enjoy!

I used my 6 Quart Hamilton Beach Set ‘n Forget Programmable Slow Cooker to make these Crock Pot Philly Cheese Steak Sandwiches.

Crock Pot Philly Cheese Steak Sandwiches

Try these quick and easy Crockpot Philly Cheesesteak Sandwiches recipe for a dinner your family will love!

This Crock Pot Philly Cheese Steak Sandwich is a quick and easy dinner idea!

Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes


  • 1 pound thinly sliced tri-tip
  • 2 sliced green bell peppers
  • 2 garlic cloves, minced
  • 1/2 cup beef broth or stock
  • 2 TBSP worcestershire sauce
  • 2 tsp seasoning salt
  • 1 tsp pepper
  • 1 sliced onion, caramelized
  • Hoagies or French rolls
  • Sliced provolone cheese
  • horseradish sauce, optional


  1. Place sliced meat in the slow cooker, and top with sliced bell pepper.
  2. Add garlic, beef broth, worcestershire sauce, salt, and pepper and on top of the peppers and meat.
  3. Cook on low for 5-7 hours.
  4. Put meat and peppers on roll, top with caramelized onions and cheese.
  5. Broil for a few minutes, until cheese is melted.



These were a HIT. All I could hear were satisfied grunts coming from the other side of the table. SUPER easy recipe and very tasty. We made these with sourdough french rolls and swiss cheese, but you could use just about any type of soft roll and favorite melty goodness. I doubled the recipe so we had two nights worth of meat. I browned two onions, but highly recommend making more than that if you want to eat them for two nights. The browning process takes a while when done right (and onions reduce down a lot), so next time I'll make sure I have enough. This makes the definite make-again list.


We also loved these sandwiches. I did add more garlic and seasoning salt, and served them on onion rolls with horseradish. I thought that extra spice made them really savory. I will make them again for the beef lovers in this house!!


We liked these. Next time I would add more seasoning... Our family thought they were on the verge of bland. I think the horseradish addition that Kim and Linda did would really have added to this dinner!


These were yummy. I took Linda's advice and added garlic and seasoning salt. I served them on hamburger buns (it's what we had) and topped them with Swiss cheese. I added horseradish to mine and thought it was delicious. My boys liked it without. Will definitely make this again. Soon.


If I make these again, I'll add garlic powder, salt, and pepper. I'll use more cheese, too. If I add horseradish, I will call it a steak and cheese sandwich, as not to offend the Philly purists out there.

Recipe modified from What’s Cookin’ in the Burbs.

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