Ingredients
Equipment
Method
- If your steak isn't pre-sliced thinly, place it in the freezer for about 30 minutes until it's firm but not frozen solid. This will make it much easier to slice thinly against the grain. Slice the beef into very thin strips. Thinly slice the yellow onion, green bell pepper, and red bell pepper. Mince the garlic.1 ½ lbs thinly sliced beef steak (ribeye or sirloin), 1 large yellow onion, thinly sliced, 1 green bell pepper, thinly sliced, 1 red bell pepper, thinly sliced, 4 cloves garlic, minced
- Place the thinly sliced steak, sliced onion, sliced green bell pepper, sliced red bell pepper, and minced garlic into your slow cooker.1 ½ lbs thinly sliced beef steak (ribeye or sirloin), 1 large yellow onion, thinly sliced, 1 green bell pepper, thinly sliced, 1 red bell pepper, thinly sliced, 4 cloves garlic, minced
- In a small bowl, whisk together the beef broth, Worcestershire sauce, Italian seasoning, salt, and black pepper. Pour this mixture evenly over the beef and vegetables in the slow cooker. Stir gently to ensure everything is coated.½ cup beef broth, 2 tablespoons Worcestershire sauce, 1 teaspoon dried Italian seasoning, ½ teaspoon salt, ¼ teaspoon black pepper
- Cover the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours, until the beef is fork-tender and the vegetables are softened.
- About 15-20 minutes before serving, preheat your broiler or prepare your oven to toast the hoagie rolls.
- Once the beef and vegetables are cooked through, use a slotted spoon to remove the meat and vegetable mixture from the slow cooker, draining off excess liquid. Divide this mixture evenly among the split hoagie rolls, piling it high. Top each sandwich generously with Provolone cheese slices.8 slices Provolone cheese, 4 hoagie rolls or sub rolls, split lengthwise
- Place the assembled sandwiches on a baking sheet and broil for 2-3 minutes, or until the cheese is melted and bubbly and the edges of the rolls are lightly toasted. Keep a close eye on them to prevent burning. Alternatively, you can place them back in the slow cooker for a few minutes if it has a "warm" setting that's hot enough to melt the cheese without burning the bread.
- Carefully remove the cheesesteaks from the oven and serve immediately.
Notes
Storing Leftovers: allow to cool completely, transfer to airtight container. Refrigerator for 3-4 days. Freezing: portion cooled filling into freezer-safe containers. Freeze for up to 2-3 months. Reheating: stovetop or microwave. Assemble on fresh rolls and melt cheese.