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Philly Cheese Sandwiches

I'm a big fan of cheesesteaks, and in this throw-together recipe my slow cooker does all the work. It's a win-win. —Christina Addison, Blanchester, Ohio
  • Total Time
    Prep: 20 min. Cook: 8 hours
  • Makes
    8 servings

Ingredients

  • 1 boneless beef chuck roast (2-1/2 to 3 pounds), trimmed and cut into 1-inch cubes
  • 2 medium onions, halved and sliced
  • 1/4 cup Worcestershire sauce
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 medium sweet red pepper, sliced
  • 1 medium green pepper, sliced
  • 8 slices American cheese or pepper jack cheese
  • 8 hoagie buns, split and toasted

Directions

  • In a 3- or 4-qt. slow cooker, combine first 6 ingredients. Cook, covered, on low 7 hours. Stir in peppers; cook, covered, until meat and peppers are tender, 1-3 hours.
  • Stir to break up meat. Serve beef mixture and cheese on buns.

Test Kitchen tips
  • American cheese is traditional on Philly-style sandwiches, but we won't tell if you top yours with pepper jack and pickled jalapenos.
  • Toast the split hoagie buns under the broiler for 2-3 minutes, but don't turn your back—they go from perfect to burnt in a hurry.
  • Nutrition Facts
    1 sandwich: 546 calories, 23g fat (9g saturated fat), 97mg cholesterol, 754mg sodium, 42g carbohydrate (9g sugars, 2g fiber), 40g protein.

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