Slow Cooker Cheese Steaks

7-15-22 Cooked meat on low for 4.5 hours. It was super moist and shredded easily. The white cheese put these sandwiches over the top. This was one of the best cheesesteak sandwiches we have eaten. Winner for sure.

I followed the advice of others and seasoned and seated the beef before putting it in the slow cooker. I cooked it for about 3 hours. The meat was moist and tender. I omitted the mushrooms, as my family does not like them. Everyone loved it. I do highly recommend wrapping them in foil before baking them. We were out of foil and the cheese melted more on the pan than the bun. We dipped the sandwich in the leftover juices. So yummy!

Really liked the flavor of the meat and it was great to have that part done ahead of time.

Philadelphia is famous for their cheesesteak sandwiches. To make a Philadelphia Cheese Steak sandwich, use green peppers, onions and Cheeze Whiz….lots of it. I ate a real one down by Independence Hall a few years ago and it was the best sandwich I had ever eaten in my life. They put the hard rolls on the grill and browned them and heated them up and put a huge amount of steak/green peppers/onions on it and doused it with warm cheese whiz which was heated up in a can on back of the grill. Great town and a great sandwich!

The only change that I made was I used Mozzarella instead of american cheese. My whole family loved this including my 5 y/o and 18 month old!

I gave this 4 stars since I had to tweak this recipe. I used my own rub and quickly grilled the boneless beef ribs, which was $2 less a pound. If you season the meat well enough then the beef or vegetable broth is enough to cook the meat in. I’ll make this again using my twist especially when our summer temps are expected to be triple digits like the day I made this.

Made it and everyone loves it. Making again third or fourth time. Great recipe

i had seared deliciuos tri tip left over. sauted my onions bell pepper and used sweet peppers with american cheese. came out deeelish

I cooked the tip steak for like 8+ hours in the crockpot added garlic powder, kosher salt and cracked black pepper. It was totally amazing! I don’t like green peppers so I used red pepper and baby portabella with shredded cheddar cheese. Again, it was amazing!! I will be making this again for sure!!

Just some friendly F.Y.I being its not stated… If you plan on doing a Tri-Tip low & slow, your temp needs to be in the 225-250 range & it will be done in about 2-1/2 to 3 hours regardless what you make it in… Except I’ve noticed with one of my smokers being it generates a lot of steam, it’s done in about 2 hours at about 240… None the less, there’s a simple guide to follow…

I gave 5-stars because the entire family liked this one. Only substitutes I made were sirloin steak and grated italian cheese, simply because that’s what I had on hand. And I put open-faced under broiler instead of wrapping in tin foil because we like the toasted bread, but I think would be good either way.

Everything was just perfect!! Great recipe and so very easy.

This was wonderful! The down-side for me was that my local markets didn’t carry the cut of meat suggested. So I wound up with a tougher piece of meat and that made the sandwich hard to chew, especially for my kids. Next time I do this I will have to find a meat market.

Will be adding some more spices next time as I felt it needed some pepper at least. But I did enjoy the flavor, and oh yes, I served it on Focaccia bread. MMMMMM!

Very good,will make again.

These turned out really good. My steak was a little over-done; my pieces must have been too small (bought pre-sliced at the grocer). My mushrooms were no good, so I had to ix-nay them; used green and red bells. Also used Swiss cheese instead of American, and buttered the rolls with melted, salted butter before I topped them. All in all, a hit!

I read a few of the reviews before starting this recipe because I wanted to improve the taste and texture of the tri tip steak. Lightly sprinkle (no more than 2 tsp.) of Montreal Steak seasoning as a rub before searing the meat in a 2-3 qt. pot (or use 10-inch skillet with lid). I try not use more than 1-2 tbl. of olive oil when searing. After searing, transfer meat to slow cooker. Meanwhile turn off heat to searing pot and add beef stock to soften up all the leftover meat/seasoning pieces. Whisk in vinegar and worcester sauce then add stock mixture to slow cooker. I added raw, sliced onions mushrooms and peppers directly on top of meat before covering and slow cooking. After 2-3 hours I removed meat to let cool before slicing and returning to slow cooker. I grilled the sliced sandwich buns. With slotted spoon I transferred meat/veggie mixture to each open-faced bun then added the cheese (it melts on the heated meat mixture but you can also melt it in the broiler. I ladled out remaining juices (I didn’t strain it) in dipping bowls to serve on the side.

This turned out delicious. Followed the recipe other than putting salt, pepper and some onion powder on the meat before cooking. It was tender and fantastic.

Easy and tasty!

I stuck to the recipe and found that the meat had an almost sour taste when done from the Vinegar I suspect. I cheated so my kids would eat it also and dumped in some bbq sauce at the end and a little maple syrup to just sweeten it a little bit! It was then a HIT! But it is not really the same recipe then. Will make again with the addition of a little sweetener and bbq sauce.

Wonderful sandwich! What made this so good is the white american cheese. Some east coasters use cheese whiz, which is not nearly as good. I do believe this is the best genuine Philly Cheese Steak I have eaten!