Philly Cheesesteaks

A crowd-pleasing sandwich that’s warm, tender, flavorful and delicious!  Perfect for game day or a weekend family dinner.  Comes together easily and much of the time is hands-off.  If you’re serving a crowd, this can be easily translated to smaller rolls to make a slider version (check our website for that modified recipe!)

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Philly Cheesesteaks

Course: Main Course
Keyword: Weeknight Meals
Servings: 8 servings
Author: Denise


  • 4 lbs boneless chuck roast cubed
  • 3 tsp each kosher salt smoked paprika, garlic powder, onion powder
  • 2 tsp cumin
  • 1 tsp each black pepper and ground mustard
  • 1 quart broth or stock
  • 3 yellow onions sliced
  • 4 Tbsp unsalted butter
  • 8 hoagie rolls sliced
  • 1/2 cup roasted red peppers cut into strips
  • 8 slices white cheddar cheese
  • Olive oil


  • Add meat, all seasonings and broth to crock pot.  Cook on high for 5 hours.  Remove from liquid with slotted spoon and shred meat with two forks.  Set aside.
  • Heat a large skillet over medium heat.  Melt butter.  Add sliced onions and cook on low for 15-20 minutes or until caramelized.  Stir around frequently while cooking. (Note, if you have time and want an even more decadent version of caramelized onions, visit our website for that recipe!)
  • Remove the rolls from the package and use a long, sharp knife to cut the rolls in half, lengthwise.
  • Layer buns, open faced, on baking sheet.  Drizzle inside of top bun with olive oil.
  • Spread shredded beef on bottom of buns.  Top with caramelized onions and red pepper strips.  Cover with cheese slices.  Keep bun open faced.
  • Bake in 350 degree oven until cheese is melted.  Serve while warm.
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