Crockpot Philly Cheesesteak Sandwiches
Philly Cheesesteaks are a sandwich legend. Every city seems to have come up with their own version, but the variety eaten and sold in Philadelphia is the Original and Traditional -- and that is what everyone thinks of when they have a craving!
This simple recipe prepares the meat, onions, and peppers in the crockpot slow cooker to make an easy and delicious dinner that the whole family will love.
(Originally posted in 2008, during my Year of Slow Cooking.)
photo updated 2016 @bhofack2 via deposit photos
Day 37.
I've never been to Philadelphia. That means I've never had an authentic Philly Cheesesteak.
I have ordered them in restaurants and every time I do, I seem to get a different variation.
I made this recipe up with stuff we had around the house, and it was tasty, well-received, and extremely easy.
I have ordered them in restaurants and every time I do, I seem to get a different variation.
I made this recipe up with stuff we had around the house, and it was tasty, well-received, and extremely easy.
The Ingredients:
serves 4
(use 1/2 pound of meat per person)
2 pounds sliced tri-tip or fajia meat
1/2 sliced onion
2 red, green, yellow or orange bell pepper, sliced
1/3 cup of white wine
2 tablespoons Worcestershire sauce (not pictured)
--favorite cheese: American, Cheddar, Gruyere, Swiss, Provolone
The Directions:
If you are using 2 pounds of meat, use a 4-quart slow cooker.
--dump sliced meat into stoneware
--put sliced pepper and onion in too
--add white wine and Worcestershire sauce
cover and cook on low for 8-9 hours or high for 4-6.
Spoon meat onto sliced french rolls or other favorite bread-item.
Bake at 400 degrees for 12-15 minutes, or until cheese is nice and melty.
Adam and I chose pepper jack for our cheese and the kids chose cheddar.
Traditionally, provolone is used, although some people actually use Cheese Whiz!!
Bake at 400 degrees for 12-15 minutes, or until cheese is nice and melty.
Adam and I chose pepper jack for our cheese and the kids chose cheddar.
Traditionally, provolone is used, although some people actually use Cheese Whiz!!
Since we're gluten free, I made our own rolls using a bread mix from Whole Foods. The bread was delicious--I'd definitely recommend it to those with gluten allergies.
updated 2/2016 : this variety of bread mix is no longer available.
That said, there are MANY MORE OPTIONS in the gluten free universe now than there were in 2008.
I can find gluten free hoagie or ciabotta buns in the freezer section of many grocery stores. My current favorite brands are the Against the Grain and Scharr varieties.
If you are low carb, paleo, or keto, you might prefer making a Philly Cheesesteak Soup. I have a recipe for that, too! :-)
