Slow Cooker Philly Steak Sandwich Meat Recipe -
Slow Cooker Philly Steak Sandwich Meat Recipe
  • READY IN 8+ hrs

Slow Cooker Philly Steak Sandwich Meat

Recipe by  

"This makes a fantastic meat for Philly steak sandwiches. You can even use lower grade roasts and have this turn out. It also makes its own au jus if you like to dip as I do. To serve, sautee a sliced onion and sliced green pepper in a skillet. Put meat on a sub bun and top with onion and green pepper and Swiss or provolone cheese on top of that. Leave open-faced and broil until the cheese just starts to brown. The top of the bun will brown fast so don't broil that until the cheese has completely melted and just starts to show color."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    8 mins

    8 hrs 23 mins


  1. Spread onion and garlic into the bottom of a slow cooker; layer beef over onion and garlic. Sprinkle cumin, black pepper, chili powder, onion powder, garlic powder, paprika, thyme, marjoram, and basil over beef; top with bourbon, soy sauce, mustard, Worcestershire sauce, and hot sauce. Pour beer over beef mixture and add beef bouillon cubes.
  2. Cook on Low, stirring every hour or so, for 8 hours (or High for 4 hours).
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Reviews More Reviews

Most Helpful Positive Review
Sep 19, 2013

It is a pleasure to be the first person to try and rate this recipe. I used a 3 lb. sirloin tip roast that was about 3.5 inches thick so I sliced it across the grain in about 1 Cm thick slices. I used all the spices except omitted the cumin, a personal preference. I didn't have beef bouillon cubes, but did have my own homemade beef broth, so used a cup of that with the beer (Yuengling ®) and whiskey, just enough to cover my meat. My slow cooker is a very old cooker and low for seven hours was perfect for tender moist meat with excellent flavor, you wouldn't even know beer was used. My husband used the au jus for dipping his sandwich in, sort of a french dip Philly steak. Easy to quick cook up the onions and peppers for some really great tasting sandwiches.

Most Helpful Critical Review
Feb 04, 2014

the flavors did nothing for me or my family. made it for super bowl sunday and was disappointed at the blend of flavors. certainly didn't taste like any philly cheese steak i have eaten before. i could absolutely taste the whiskey and the beer in the meat. maybe will try this with just beef broth and less of the spices.


34 Ratings

Apr 04, 2014

I joined just to rate this awesome recipe!!!!!!

Nov 02, 2013

Tasty tasty and easy! :-) My sirloin was about 3lbs and I quadrupled most of the rest of the ingredients. I omitted the soy sauce and added a lot more hot sauce, and I don't use the bouillon cubes, but I replaced with beef base. This made the house smell GREAT as it cooked, and it tasted wonderful. Used Muenster cheese. Oh, and I did just add the new sliced peppers to the meat in the last hour of cooking and that worked well. They were softened but not disappearing. The only thing I will caution is that if you leave this go too long, the pretty slices will end up self shredding..doesn't change the taste, just not as pretty or as "philly steak" looking. :-) Thanks, Scooby!

Nov 19, 2013

I finally made this today, and the results were way above my expectations. I have made other slow cooker beef sandwiches that came out tasting like nothing more than a shredded, Sunday beef roast piled on a bun. Always disappointing. This recipe, however, had exactly what I was looking for in a slow-cooked beef filling for a beef sub sandwich. Delicious flavor and melt-in-your-mouth texture. I sliced the sirloin 1/4 inch thick so it would keep shape (didn't want it shredded) and seasoned it with a little of the spice mixture and seared it first. I added the rest of the spice mixture to the slow cooker along with the seared beef strips and the remaining ingredients. I used Crown Royal, thank goodness, to compensate for the cheap, domesticated light beer that I had to use, and Muenster cheese under the broiler like another reviewer because I like how it melts nice and creamy, and the sauteed peppers and onions. All spices and measurements I followed exactly. I'm going to make this again this weekend to impress my guests who are coming in from out of town :)

May 07, 2014

This was amazing! I couldn't stop eating it! I made only minor changes. I used a 3 1/2 pound chuck roast so I tripled the recipe. I only used 1/4 teaspoon of thyme, just because I don't care for it much. I used only 1/2 a teaspoon of hot sauce, but I could have gotten away with using it all. I also started out with one can of beer. I added a second about halfway through. We ate it on some bakery buns with Muenster cheesee, onions, peppers and mushrooms. Soooo good. Will be making again. Thanks Duboo.

Mar 08, 2015

My man has made this a demand of at least once a month.

Dec 04, 2013

I loved the way the meat turns out tender & moist from these ingredients. I don't usually like pot-roast-type meat, as it always feels "dry", even with juice & gravy. This meat is so tender & juicy - I guess from the chemistry of the beer/whiskey/spices? (I felt like a mad scientist mixing the many seasonings!) It is SO good! I think I ate 1/3 of it during the day - I had to make sure I didn't overcook it, right? The juice is so good I want to drink it...I used 2# boneless beef short ribs sliced 1/2" thick, doubled the seasonings & cooked 8 hours on low. Fabulous! I will use this recipe over & over and have been thinking of adapting it for a pork loin I've got on hand...


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  • Calories
  • 251 kcal
  • 13%
  • Carbohydrates
  • 7.6 g
  • 2%
  • Cholesterol
  • 60 mg
  • 20%
  • Fat
  • 10.6 g
  • 16%
  • Fiber
  • 0.8 g
  • 3%
  • Protein
  • 20.1 g
  • 40%
  • Sodium
  • 602 mg
  • 24%

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

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