Philly cheese steak sandwiches are a classic sub offering heaps of steak, onions, and peppers, smothered in a blanket of melted cheese. This recipe offers all of that and more…
We love this recipe because it can be thrown into the slow cooker in the morning and by the time we get home from work, the entire house smells like heaven. At that point, one must simply crank the oven onto broil, throw everything together on the bun and it just a couple minutes time, dinner is served.
The best part is, you can use even the worst cuts of meat for this, because it simmers all day, and will be nice and tender by the time you get home.
2 medium onions, halved and sliced
2 medium sweet red or green peppers, halved and sliced
1 beef top sirloin steak (1-1/2 pounds), cut into thin strips
1 envelope onion soup mix
1 can (14-1/2 ounces) reduced-sodium beef broth (or homemade!)
6 hoagie buns, split
12 slices provolone cheese, halved
Pickled hot cherry peppers, optional
Place the onions, pepper, beef, soup mix and broth in the slow cooker, cook on low 6 hours or so.
Arrange hoagie buns on a cookie sheet, spread the Philly cheesesteak filling over the buns, cover with cheese and broil 2 minutes or so until it’s toasted and the cheese is melted.
Top with pickled hot peppers, if desired and serve immediately with raw fries or chips.
This simple crockpot recipe makes for a really quick dinner in the evening and works great on tough cuts of meat.
© Can Stock Photo Inc. / sadakko