Philly Cheesesteaks

the Story

This Philly cheesesteak recipe is a delicious twist on the classic, made effortlessly in a crockpot for maximum flavor with minimal effort. Tender shaved sirloin steak simmers slowly with sweet bell peppers, and onions, absorbing all the savory goodness in a rich, mouthwatering broth, while mushrooms roast in the oven. The slow cooking process makes the steak incredibly tender, while the roasted vegetables add a caramelized depth that perfectly complements the bold, beefy flavor. Piled high on toasted rolls and finished with melty provolone or your favorite cheese, these sandwiches deliver all the satisfying, cheesy, and savory goodness of a traditional Philly cheesesteak, without the need for a grill or much hands-on work—just set it and let it cook to perfection.

the Ingredients

• 2 Pounds of Shaved Sirloin Steak

• 2 Bell Peppers (Green & Red)

• 1 Package of Sliced White Mushrooms, or Cremini

• 1 Cup Coke (Not Diet)

• (1) 17 oz. Beef Bone Broth

• 1/4 Cup Worcestershire Sauce

• 1/4 Cup Low Sodium Soy Sauce

• 1 Tablespoon Dijon Mustard

• 2 Teaspoons Brown Sugar

• 2 Tablespoons Butter, cut into small cubes

• Provolone Cheese (2 Slices per Sandwich)

• 4 Hoagie Rolls (We used Trader Joe's Lunch Rolls)

• 1/2 Yellow Onion, Sliced or Diced

• Garlic Aioli (For Spreading)

• 2 Teaspoons Garlic Powder

• 2 Teaspoons Oregano

• 2 Teaspoons Basil

• 2 Teaspoons Parsley

• 2 Teaspoons Paprika

• 2 Teaspoons Chili Powder

• Onion Salt, to taste

• Black Pepper, to taste

• Foil, for wrapping

• Olive Oil, for roasting

the Instructions

Prepping the Peppers:

• Remove the seeds by cutting the bottom off of each bell pepper, followed by cutting a hole around the stem. Once cut, gently pull the stem out. A cluster of seeds should come out with the stem. Remove any excess seeds.

• Slice the peppers into long, thin strips. Set aside.

Prepping the Mushrooms:

• Preheat the oven to 400 degrees.

• Wash the mushrooms in a strainer, and then dry them with a paper towel.

• In a large mixing bowl, season them with a sprinkle of onion salt, black pepper, paprika, and chili powder. (Please note: the amount of seasoning isn't based on the ingredient list. The seasoning on the ingredient list is for the steak.)

• Drizzle Olive oil and mix well until all mushrooms have been coated.

• Place in the oven on a lined cookie sheet for 20-25 minutes, or until golden brown.

• Set aside.

Cooking the Steak:

• Line a Crockpot with a plastic liner for easy cleanup later.

• Place the shaved steak at the bottom of the crockpot.

• Add the seasoning (Garlic Powder, Oregano, Basil, Parsley, Paprika, Chili Powder, Salt, and Pepper) and stir it into the meat. Make sure all the meat is covered with seasoning.

• Add the brown sugar, butter, mustard, and rub the spread into the meat.

• Add the bell peppers, and make sure the meat and peppers are well mingled with one another.

• Pour in the Coke, Bone Broth, Worcestershire Sauce, and Soy Sauce.

• Cover the lid, and cook on LOW for 6-8 hours.

• Once cooked, set aside some of the liquid if you wish to dip the sandwiches for extra flavor.

• Drain the steak, peppers, and onions.

Prepping the Bread:

• Make sure the oven is still preheated to 400 degrees.

• Slice one side of the Hoagie Roll to form a pocket.

• Spread the garlic aioli inside each roll, until your preferred amount has been spread.

• Lay two pieces of provolone (forming a U-Shape) into the Pocket of the Roll.

• Fill the remaining pocket with steak, bell peppers, onions, and mushrooms.

• Wrap each hoagie in foil and place in the oven for 7-10 minutes, or until the cheese has melted.

Enjoy!