Shredded Slow Cooker Philly Cheesesteaks
These Shredded Slow Cooker Philly Cheesesteaks pack all of the big beefy flavor of real Philly cheesesteaks, with none of the fuss.
- 3 lbs chuck roast
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoon kosher salt
- 1 teaspoon black pepper
- ½ teaspoon garlic powder
- 2 green peppers (sliced)
- 1 onion (sliced)
- 8 hoagie rolls
- 8 slices Provolone cheese (cheese wiz can also be substituted)
Add chuck roast, beef broth Worchestershire sauce, salt, pepper and garlic powder to the slow cooker.
Cook on high for 5 hours, or until meat is easily shredded with a fork.
45 minutes before serving add onions and green peppers to slow cooker. This can also be done when meat is starting to become shreddable but is still showing some resistance (4-5 hours into cooking).
Place meat, pepper, and onions on hoagie rolls and top with Provolone cheese. The heat from the meat should melt the cheese, though you can also use your oven to do so if needed.
Slow cookers cooking temperatures are notoriously inconsistent from household to household, so total cooking time can vary. Keep cooking until meat is easily shredded with a fork.
IF YOU LIKED THIS RECIPE you will love my Crock Pot Italian Beef Sandwiches - Chicago Style!