These Slow Cooker Philly Cheese Steak Sandwiches are the easiest way to get tender, juicy, melt-in-your-mouth steak loaded with peppers, onions, mushrooms, and cheese — all slow-cooked to perfection. Serve them on toasted hoagie rolls for the ultimate sandwich experience.

Why You Will Love This Recipe

Slow cooker convenience – set it and forget it!
Melt-in-your-mouth beef with caramelized veggies and rich broth.
Perfectly gooey with provolone or Cheez Whiz.
Great for family dinners, parties, or meal prep.

Slow Cooker Philly Cheese Steak Sandwiches

If you love Philly Cheese Steak sandwiches but want a foolproof, hands-off way to make them, this Slow Cooker Philly Cheese Steak recipe is about to become a weeknight favorite. Tender chuck roast slow-cooks for hours in a rich blend of beef broth, French onion soup, Worcestershire sauce, and beer — infusing every bite with deep, savory flavor.

As it simmers, the meat becomes so tender it practically shreds apart, while onions, mushrooms, and bell peppers soak up all that deliciousness. Once piled high on toasted hoagie rolls and topped with melty provolone or classic Cheez Whiz, you’ve got a sandwich that rivals any restaurant version.

This recipe is perfect for busy families, football parties, or meal prepping lunches for the week. It’s hearty, flavorful, and comforting — the kind of sandwich that gets devoured in minutes. Slow cooker meals don’t get much better than this!

Servings & Time

Servings: 8–10 sandwiches
Prep Time: 15 minutes
Cook Time: 8 hours
Total Time: 8 hours 15 minutes

Ingredients

4–5 lbs chuck roast
2 tbsp canola oil
1 tsp kosher salt
1 tsp coarse black pepper
1 cup beef broth
1 can (10.5 oz) condensed French onion soup
1 tbsp Worcestershire sauce
½ cup dark beer
1 yellow onion, sliced ¼” thick
8 oz crimini mushrooms, sliced
1 green bell pepper, sliced ¼” thick
10 hoagie rolls
4 tbsp butter
Cheez Whiz or provolone cheese

Instructions

Season chuck roast with salt and pepper.
Heat oil in a skillet over medium-high and sear roast 4–5 minutes per side until browned.
Transfer roast to slow cooker. Add broth, onion soup, Worcestershire, and beer.
(Optional) Deglaze the pan with ½ cup broth and pour into the slow cooker.
Cook on low for 8 hours.
In the last hour, add onions, mushrooms, and peppers.
Toast hoagie rolls with butter, slice beef thinly, and layer on rolls.
Top with cheese and cooked veggies. Serve with a small bowl of broth for dipping.

Tips

1. Brown the beef first
Don’t skip searing the roast before slow cooking — this step builds deep, caramelized flavor that defines a good Philly steak sandwich.

2. Deglaze your pan
After browning the meat, pour a bit of beef broth into the pan and scrape up all the browned bits — that’s pure umami gold. Add this liquid into your slow cooker for richer flavor.

3. Choose the right roast
Chuck roast is ideal because its marbling melts into the broth as it cooks, creating juicy, shreddable beef.

4. Don’t lift the lid too often
Each time you open the lid, you release heat and extend cooking time. Let the slow cooker work its magic uninterrupted for the first 6 hours.

5. Add veggies later
Add sliced onions, mushrooms, and bell peppers during the last hour of cooking to prevent them from turning mushy.

6. Slice beef against the grain
Once cooked, use a sharp knife and cut the beef thinly against the grain for tender bites that pull apart easily.

7. Toast the buns
Spread butter on your hoagie rolls and toast them before assembling. This adds crunch and prevents sogginess when the juicy meat hits the bread.

8. Choose your cheese wisely
Provolone gives a classic mild melt; Cheez Whiz gives that authentic Philly street-food vibe. You can even use both for an indulgent twist.

9. Save the au jus
Skim the fat and serve the flavorful cooking liquid on the side for dipping — it turns your sandwich into a restaurant-quality French dip.

10. Make it ahead
Cook and shred the beef a day in advance, then reheat in its juices for easy meal prep or game-day sliders.