Description

A delicious and easy slow-cooked version of the classic Philly cheesesteak, made with tender beef, peppers, onions, and melted cheese served on hoagie rolls.

Ingredients

2 pounds beef chuck roast, thinly sliced
1 green bell pepper, sliced
1 red bell pepper, sliced
1 large onion, sliced
2 cloves garlic, minced
1 cup beef broth
2 tablespoons Worcestershire sauce
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon Italian seasoning
6 hoagie rolls
6 slices provolone cheese

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Instructions

Place the sliced beef, bell peppers, onion, and garlic into the crockpot.
Pour in beef broth and Worcestershire sauce.
Season with salt, pepper, and Italian seasoning.
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until beef is tender.
Preheat the oven to 350°F (175°C).
Using tongs, fill hoagie rolls with beef and veggie mixture.
Top each sandwich with a slice of provolone cheese.
Place sandwiches on a baking sheet and bake for 5-10 minutes, or until cheese is melted and buns are lightly toasted.
Serve hot.

Notes

You can use thinly sliced ribeye for a more traditional flavor.
Feel free to add mushrooms for extra flavor.
Store leftovers in an airtight container in the fridge for up to 3 days.