Description
A simple and delicious crockpot philly cheesesteak recipe.
Ingredients
Scale
- 2 pounds beef chuck roast
- 1 onion, sliced
- 1 green bell pepper, sliced
- 1 cup beef broth
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 8 ounces provolone cheese, sliced
- Hoagie rolls
Instructions
- Place the beef chuck roast in the crockpot.
- Add sliced onion and green bell pepper on top of the roast.
- Pour beef broth over the ingredients.
- Sprinkle garlic powder, onion powder, salt, and pepper over everything.
- Cover and cook on low for 8 hours or until the beef is tender.
- Shred the beef with two forks.
- Return the shredded beef to the crockpot and stir in the provolone cheese until melted.
- Serve on hoagie rolls.
Notes
- Use any type of cheese you prefer.
- Serve with extra toppings like jalapenos or mushrooms.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
Keywords: crockpot philly cheesesteak, slow cooker, beef, cheese