Crock Pot Philly Cheesesteak

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Summer is almost over.

Not Summer – the season.  Summer – the school break.

Teachers in my parish have to start back to school on August 5th and kids start on the 10th.

That takes my breath away.

I remember when I was in school, we didn’t go back to school until after Labor Day.  That would totally make sense today.  It’s too hot for school right now.  Too hot for PE and recess.  Too hot for riding school buses with no air conditioning.  It’s just too hot!

But it’s coming.  Yesterday, I went to my school to work in my classroom.  I pulled my SUV around to my back door, used my school keys to open the door (By the way, the only reason I knew where those keys were is because I hung them on my rearview mirror on the last day of school.), and walked into a classroom I haven’t seen since May 21st.

And then I did what any good teacher would do:  I walked to the front of the school to say hello to the half-dozen people who were there.  Then I walked back to my classroom, threw away the dried bouquet of roses that Michael sent me for my birthday near the end of school, and I looked around my room.

And then I left and came home.

I’m not ready for that.

The best part of my excursion was coming home to a luscious smell wafting from my crock pot.

I love Philly Cheesesteaks.  I seriously could have one every single day and never complain.  I just love the flavor combination and the warm, soft bread and…well, everything about it.  This recipe is so super simple and delicious that I can’t believe I haven’t made it before.

Crock Pot Philly Cheesesteak

  • 2 pounds of bottom round steak, sliced super thin
  • 2 green bell peppers, cut into strips
  • 1 large OR 2 medium onions, cut into rings and halved
  • 2 packages of dry zesty Italian dressing mix
  • 1 32-ounce box of beef stock
  • 1 teaspoon of salt
  • Provalone cheese
  • Hoagie or po-boy buns

Spray the bottom of your crock pot with cooking spray.  Place steak slices, peppers, and onions into the crock pot.  Add dressing mix and beef stock.  Stir to combine, making sure that steak is separated and mixed with other ingredients. Cook on low all day (6-8 hours).  Taste for salt.

Split buns and layer on slices of cheese.  Toast in the oven to melt the cheese if desired.  Spoon cheesesteak mixture onto buns.  Top with more cheese, if you like.

Well Duh #1:   I found bottom round steak already cut into stir-fry strips.  If you can’t find that, purchase the leanest steak you can find.  In order to slice it really thinly, you need to freeze the steak for 20-30 minutes.  That will help to stabilize it so you can slice it thinly.

Well Duh #2:  I know I usually prefer red bell peppers, but this is the one recipe I make that you actually need the green ones.  Green bell peppers are part of that classic cheesesteak flavor.

Well Duh #3:  Be sure to stir the mixture before cooking.  If not, there’s a chance that your steak will all stick together, making one giant mass of meat in the bottom the crock pot.

Well Duh #4:  I also like these with white queso on top.

Well Duh #5:  You can also dip the finished sandwiches in the cooking liquid – kind of like a French dip.  Messy, but delicious!

This made enough for 6-8 large sandwiches.  And that’s how many were eaten.  There may have been one member of my tribe who fished around the crock pot with a slotted spoon for a good ten minutes, trying to find more stuff to make a sandwich.  And you could seriously drink the liquid with a straw.  It’s that good.

If you like Philly cheesesteak, you have to try this recipe!

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