Slow Cooker Cheese Steaks

The slow cooker is the best way to make perfectly tender cheese steaks. See more

READY IN 4+ hrs

Slow Cooker Cheese Steaks

Read Reviews (27)

"This cheese steak recipe is not only very tasty, but it is very easy to make using a slow cooker. Enjoy!" — mmyers168

Directions

Place beef in the slow cooker crock. Pour beef stock, vinegar, and Worcestershire over beef. Cook on Low until beef is cooked to medium, 3-4 hours. Remove cooked beef from broth and set aside. Reserve broth.
Preheat an oven to 350 degrees F (175 degrees C).
Heat oil in a large skillet over medium-high heat. Cook mushrooms in oil until they begin to soften; add onion and green pepper. Cook and stir until vegetables are soft, about 5 minutes.
Slice beef thinly. Divide beef and vegetables evenly among the rolls. Top each sandwich with 2 slices cheese; wrap in foil.
Place sandwiches in preheated oven and heat until cheese is melted; about 10 minutes. Serve hot sandwiches with reserved beef broth, if desired.

Kitchen-Friendly View

PREP 10 mins
COOK 4 hrs 10 mins
READY IN 4 hrs 20 mins

Footnotes

Cook's Note
I like to serve these with my Best Baked French Fries recipe on this site. See my recipe box.

Reviews More Reviews

Most Helpful Positive Review

Aug 04, 2012

I used a Swiss-American cheese slices on top of these sandwiches as that's what my favorite cheese steak food stand guy tells me to use. I also spread some garlic-butter on the rolls and toasted them slightly before topping them with the cheese-steak mixture. Other than that, I pretty much kept to the recipe. This is good but it's missing something. I'm not sure what it is, I'm going to make this again and play with the recipe a little.

—Sarah Jo

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Most Helpful Critical Review

May 22, 2011

My husband and I found this dish rather bland. I was a bit concerned about this seeing that it called for no seasoning on the meat or the veggies, so I even added salt and pepper to the grilled veggies. We also used pepper jack cheese and used the leftover broth for dipping but overall the sandwiches just seemed lacking in flavor. If I were to make this again, I would brown the meat first with some garlic salt and pepper and maybe even some flour and then place in crock pot. I find from making roasts in the past with tri tip that this tends to seal in the juices. Definitely found 3.5 hours was plenty of time for the meat. It was still pretty tender (not chewy thankfully) but already dry and cooked through. I think the leftovers are going to make some awesome fajitas tomorrow, though!

—Mamatoosi

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32 Ratings

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Apr 30, 2011

Very good! I definitely would read the first review from the owner of this recipe. I used a 2.6 lb trip tip steak and it was way overcooked after 4 hours. Next time I will do only 3 hours. I also made sure to add the 1 T of red wine vinegar that was suppose to be listed in the recipe. The white American cheese was so good on this! And definitely put two slices of cheese on each sandwich because once it melts you will want extra! Thanks for sharing a great and easy recipe!

—Andrea

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May 30, 2011

My boyfriend loved this! Be sure to ask your butcher if tri tip steak is available - it wasn't at our store, and the butcher was able to suggest a different cut. We left out the mushrooms (he's not a fan of them), but I will definitely add them to mine next time!

—Tricia Long

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May 19, 2011

Very Yummy! I used 3.5 pounds of tri tip steak to feed 8 & doubled the rest! It was loved by the adults as well as the kiddos! My husband asked this recipe to be a part of the monthly menu!

—ekadams

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Jan 22, 2012

this is my first review after making several things on this website. This sandwich is great! My husband accidently grabbed beef stock instead of chicken, so i put beef stock in the ingredient finder and this looked good. the beef is super easy to cook since it's in a crockpot and cooking the veggies only takes a few minutes. I don't even eat beef but had to try one of these after they came out of the oven and looked so delicious! only change i made was to use provolone cheese instead of american. Wonderful recipe, will absolutely make again!!

—angela426

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Aug 09, 2011

This was freaking delicious! I cooked the meat exactly 3 hours and it was nice and juicy. Omitted the peppers since my husband doesn't like them and I added Worcester to the mushrooms and onions. It was also easy to make which is great for me since I usually can't cook.

—Feelmyart

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Jul 15, 2012

This is my recipe and seasoning the meat kind of goes without saying for me - sorry I left it out of the recipe to salt and pepper it. I guess it is just something I do naturally. With all slow cooker recipes where you are using meat - to get the most flavor sear the meat first on the stove. I do this for this recipe when I have more time, but it still works and is flavorful without searing. Be careful with the salt as the stock will be salty too, but do season with salt for more depth of flavor.

—mmyers168

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Nutrition

Calories
652 kcal
33%

Carbohydrates
32.1 g
10%

Cholesterol
191 mg
64%

Fat
33.9 g
52%

Fiber
2.3 g
9%

Protein
58.9 g
118%

Sodium
1221 mg
49%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Slow Cooker Cheese Steaks

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 652
Calories from Fat: 305

% Daily Value *
Total Fat 33.9g 52 %
Saturated Fat 17.4g 87 %
Cholesterol 191mg 64 %
Sodium 1221mg 49 %
** Potassium 632mg 18 %
Total Carbohydrates 32.1g 10 %
Dietary Fiber 2.3g 9 %
Protein 58.9g 118 %
Sugars 4.1g
** Vitamin A 16 %
** Vitamin C 46 %
** Calcium 48 %
** Iron 50 %
** Thiamin 21 %
** Niacin 121 %
** Vitamin B6 42 %
** Magnesium 12 %
** Folate 41 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.