These Slow Cooker Philly Cheesesteak Sandwiches are great for busy weeknights. We get it! Kids in after school activities, homework, errands…your evenings are busy. Too busy to cook, really. But instead of letting that stop you, you just pull this bag-o-goodness out of your freezer and stick it in the crockpot in the morning, before you lose control of your day. Then it’s just a matter of finishing it off in the oven for a minute or two and your family has a delicious healthy meal, even when you’re busy.
Servings : 6
Ingredients
- 2 lbs sirloin steak thinly sliced against the grain
- 1 Tbsp bottled minced garlic
- 2 tsp salt
- 3/4 tsp pepper
- 1 1/4 tsp garlic powder
- 1 1/4 tsp onion powder
- 1 1/2 tsp oregano
- 1 pinch dried thyme
- 1/4 tsp dried basil
- 1 1/4 tsp dried parsley
- 1 pinch celery seed
- 1 cup beef broth
- 2 each green bell pepper thinly sliced
- 1 each onion thinly sliced
- 6 oz provolone cheese sliced
- 6 each 100% whole grain buns or 100% whole grain pitas
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Instructions
Slow Cooker
- Add steak, salt, pepper, all seasonings, and broth to slow cooker. Cook on low 7.5 hours or on high 5.5 hours.
- Preheat oven to broil. Add peppers and onion. Cook an additional 30 min. Serve meat and veggies on pitas. Top with cheese slices. Broil 2-3 min or until cheese is bubbly and beginning to brown; watch closely as this step happens quickly. Use any remaining liquid for dipping, if desired.
Instant Pot
- add steak, garlic, salt, pepper, all seasonings, and broth to IP. Lock lid and set valve to sealing. Program for manual-high 30 min. Allow for natural pressure release for 10 min. Carefully move valve to venting to release remaining pressure. Open lid and add veggies. Lock lid, set valve to sealing, and program for manual-high, zero minutes. Allow for natural pressure release for 10 min. Remove meat and veggies with a slotted spoon and place on buns. Top with cheese. Broil 2-3 minutes or until cheese is bubbly and beginning to brown, watching closely as this step happens quickly.
To Freeze
- Add steak, salt, pepper, all seasonings, and broth to freezer bag. Freeze.
To Cook After Freezing, Slow Cooker
- Remove frozen meal from bag and add to slow cooker. Cook on low 9.5 hours or on high 7.5 hours. Preheat oven to broil. Add peppers and onion. Cook an additional 30 min. Serve meat and veggies on pitas. Top with cheese slices. Broil 2-3 min or until cheese is bubbly and beginning to brown; watch closely as this step happens quickly. Use any remaining liquid for dipping, if desired.
To Cook After Freezing, Instant Pot
- Remove frozen meal from bag and add to instant pot. Push sauté. Let cook 10-15 minutes or until at least 1/2 cup liquid has accumulated at the bottom. Press cancel. Lock lid; set valve to sealing. Program for manual-high and 30 minutes. Allow for natural pressure release for 10 minutes. Slowly move valve to venting to allow remaining pressure to release. Add veggies. Lock lid and set valve to sealing. Program for manual-high and 0 minutes. When cook time ends, preheat broiler. Allow 10 minutes of natural pressure release. Carefully move valve to venting to release remaining pressure. Open lid. Serve meat and veggies with slotted spoon into buns/pitas. Top with cheese. Broil 1-2 minutes or until cheese is melted and beginning to brown, watching closely as this step happens very quickly. Use any remaining liquid for dipping, if desired.
Notes
Note, you can freeze the vegetables with the meat, if you want to eliminate a step later, but your veggies will be very tender (almost disintegrating) after freezing and cooking that long. If you prefer your vegetables to be more in-tact, add them more toward the end of cooking.
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