Description
This Philly Cheesesteak Sandwich recipe features tender, slow-cooked shredded beef chuck roast combined with sautéed onions and bell peppers, seasoned with a savory blend of spices and sauces, then melted with provolone cheese on toasted hoagie rolls. Perfect for an indulgent, flavorful classic sandwich with minimal prep and maximum taste.
Ingredients
Main Ingredients
- 1.5 kg beef chuck roast (trimmed of large fat caps)
- 2 large yellow onions
- 2 large green bell peppers
- 1 large red bell pepper
- 4 cloves garlic (minced)
- 250 ml beef broth
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 2 tsp Italian seasoning
- 1 tsp smoked paprika
- 0.5 tsp black pepper
- 8-10 slices provolone cheese
- 6-8 hoagie rolls
- 2 tbsp olive oil
- Salt (to taste)
Instructions
- Prepare and Sear the Beef: Pat your chuck roast dry with paper towels to ensure a proper sear. Generously season all sides with salt and black pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Place the roast carefully in the skillet and sear for 4-5 minutes per side until a deep brown crust forms. Do not move it around to allow even browning.
- Slice the Vegetables and Move Beef to Slow Cooker: While the beef sears, slice onions and bell peppers into thin strips for the authentic texture. Mince garlic. Transfer the seared beef into the slow cooker, even if the fit is tight.
- Sauté Onions, Peppers, and Garlic: Using the same skillet with beef drippings, add the sliced onions and peppers. Sauté for 5-7 minutes until softened and caramelized, scraping up browned bits from the pan bottom. Stir in minced garlic in the last 30 seconds until fragrant.
- Combine Ingredients in Slow Cooker: Transfer the sautéed vegetables and all pan juices over the beef in the slow cooker. In a bowl, whisk together beef broth, Worcestershire sauce, soy sauce, Italian seasoning, and smoked paprika, then pour evenly over the meat and vegetables.
- Slow Cook the Beef: Cover the slow cooker and cook on LOW for 7-8 hours or HIGH for 3-4 hours until the beef is fork-tender and easily shreds. The meat will shrink and sit in flavorful cooking juices.
- Shred the Beef: Remove the beef from the slow cooker and place on a cutting board. Use two forks to shred the roast thoroughly, discarding any large fat or gristle pieces.
- Mix Beef with Juices (Optional): For a saucier sandwich, return shredded beef to the slow cooker and stir into the juices. Alternatively, use a slotted spoon to keep the mixture less wet. Taste and adjust seasoning with salt or pepper as needed.
- Assemble the Sandwiches: Lightly toast hoagie rolls. Pile generous portions of beef and pepper mixture onto each roll. Top with 1-2 slices of provolone cheese. Optionally, place open-faced sandwiches under the broiler for about a minute to melt and bubble the cheese. Serve immediately.
Notes
- Ensure the chuck roast is patted dry before searing to develop a good crust and deeper flavor.
- Slicing the onions and bell peppers into thin strips mimics the traditional Philly cheesesteak texture.
- Using the same skillet for sautéing peppers and onions adds extra flavor from the beef drippings.
- Cooking low and slow in the slow cooker makes the beef tender and easy to shred.
- Adjust seasoning at the end according to taste, especially if you return the beef to the cooking juices.
- To melt provolone cheese quickly, broil the assembled open-faced sandwiches just until bubbly.
