Weeknight dinners don’t get any more simple than this. You can prep everything for these Crock Pot Philly Cheese Steaks over the weekend, then toss it all in your slow cooker a day or two later. You’ll have an effortless meal that everyone will love.
When I’m using the crock pot to save time I like to keep things as simple as possible. I usually serve things like baby carrots, sliced cucumbers, green peppers, snow peas, cut fruit, or a fresh green salad on the side. That way I’m not waiting for a side dish to cook while the main dish is sitting there ready to be devoured. My kids love it when I set out dishes of all the pre-cut vegetables and fruits on the kitchen island and they get to serve themselves. My only rule on those nights is that they must pick at least two different sides, and only one of them can be fruit. The kids call it Dinner Buffet but I call it saving my sanity.
This recipe gets bonus points from me for being so easy to customize. If your kids refuse peppers and onions they can just scoop out the beef for their sandwiches. If you’re avoiding dairy then just leave off the cheese. Spice it up by spreading a little horseradish on top. Need a gluten free option? Serve it over rice instead of using buns. All of these scenarios have happened around our dinner table when I serve this meal. Kids really open up at the dinner table when they have a little control over their meal. When you make meals like these Philly cheese steaks you can give them a little flexibility without turning yourself into a short order cook. That’s what makes a great family meal to me – one meal, endless possibilities, no extra work.
Crock Pot Philly Cheese Steaks
Serving Size: 4
- 1.5 pounds of beef steak (like round steak or London Broil)
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 1 large green bell pepper, sliced
- 1 large white onion, sliced
- 24 ounces beef broth (we like Pacific Foods or homemade)
- 4-6 slices provolone cheese (optional)
- Buns for serving (we like Rudi’s Organic or bread from the Whole Foods bakery)
Thinly slice beef and place into crock pot. Add garlic powder, onion powder, and black pepper. Toss to coat the beef with the seasonings. Add bell pepper, onion, and beef broth. (As an option, you could place all these ingredients in an airtight container at this point and refrigerate for a day or two, then cook as directed.)
Cover and cook in the crock pot on low for 6-8 hours.
Preheat the broiler in your oven on low. Place beef mixture onto bun, cover with a slice of cheese if desired. Repeat for all sandwiches. Place sandwiches on a baking sheet and place under the broiler until cheese is melted and bread is toasted, about 3-5 minutes. Serve warm.
Gluten free version: use gluten free bread or serve over rice.