Slow Cooker Philly Steak Sandwich Recipe

Beef sirloin: Thinly sliced for tenderness and flavor.

Green bell pepper: Adds a slight sweetness and crunch.

Onion: Provides a savory depth to the dish.

Beef broth: Enhances the beefy flavor and keeps the meat moist.

Garlic powder: Adds a subtle garlic flavor without overpowering the dish.

Salt: Enhances all the other flavors.

Black pepper: Adds a bit of heat and complexity.

Hoagie rolls: The perfect bread for holding the beef mixture.

Provolone cheese: Melts beautifully and adds a creamy texture.

To ensure your beef sirloin is thinly sliced, partially freeze the meat for about 30 minutes before cutting. This will firm up the beef and make it easier to slice into thin, even pieces. Additionally, when placing the hoagie rolls in the oven, use a baking sheet lined with parchment paper to prevent sticking and make cleanup easier.

• beef sirloin - Substitute with chicken breast: Chicken breast is a lean protein that can be thinly sliced and will absorb the flavors well.

• green bell pepper - Substitute with red bell pepper: Red bell pepper offers a sweeter flavor and similar texture.

• onion - Substitute with shallots: Shallots provide a milder and slightly sweeter taste compared to onions.

• beef broth - Substitute with vegetable broth: Vegetable broth can provide a similar depth of flavor for those who prefer a vegetarian option.

• garlic powder - Substitute with fresh garlic: Fresh garlic offers a more robust and aromatic flavor.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, enhancing the overall taste.

• black pepper - Substitute with white pepper: White pepper provides a similar heat but with a slightly different flavor profile.

• hoagie rolls - Substitute with ciabatta rolls: Ciabatta rolls have a similar texture and can hold up well to the fillings.

• provolone cheese - Substitute with mozzarella cheese: Mozzarella cheese melts well and offers a mild, creamy flavor.

• Allow the beef mixture to cool completely before storing. This helps prevent condensation, which can make the hoagie rolls soggy.
• Transfer the cooled beef mixture into an airtight container. If you have a lot of leftovers, consider dividing it into smaller portions for easier reheating.
• Store the beef mixture in the refrigerator for up to 3-4 days. For longer storage, place the portions in freezer-safe bags or containers, removing as much air as possible to prevent freezer burn.
• Label the containers with the date to keep track of freshness.
• When ready to enjoy, thaw the frozen beef mixture in the refrigerator overnight.
• Reheat the beef mixture in a saucepan over medium heat until warmed through. Alternatively, you can reheat it in the microwave, stirring occasionally to ensure even heating.
• For the hoagie rolls, store them in a bread box or a sealed plastic bag at room temperature for up to 2 days. If you need to store them longer, wrap each roll tightly in plastic wrap and place them in a freezer bag. Freeze for up to 3 months.
• To refresh frozen hoagie rolls, let them thaw at room temperature. For a crispier texture, you can warm them in the oven at 350°F (175°C) for a few minutes before assembling the sandwiches.
• When assembling the sandwiches after storing, follow the original recipe instructions to add the provolone cheese and bake until the cheese is melted and bubbly.

• Preheat your oven to 350°F (175°C). Wrap each hoagie roll sandwich in aluminum foil to keep the beef mixture moist. Place the wrapped sandwiches on a baking sheet and heat for about 10-15 minutes, or until the provolone cheese is melted and the sandwich is heated through.

• For a quicker option, use a microwave. Place the Philly steak sandwich on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Heat on medium power for 1-2 minutes, checking halfway through to ensure the cheese is melting and the beef is hot.

• If you prefer a stovetop method, heat a skillet over medium heat. Place the beef mixture in the skillet and stir occasionally until heated through. Toast the hoagie rolls separately in the oven or on a griddle. Assemble the sandwich with the heated beef mixture and provolone cheese.

• For an air fryer method, preheat the air fryer to 350°F (175°C). Wrap the Philly steak sandwich in aluminum foil and place it in the air fryer basket. Heat for 5-7 minutes, or until the cheese is melted and the sandwich is warmed through.

• If you have a toaster oven, preheat it to 350°F (175°C). Wrap the hoagie roll sandwich in aluminum foil and place it on the toaster oven rack. Heat for 10-12 minutes, or until the provolone cheese is melted and the beef mixture is hot.

• Slow cooker: Used to cook the beef, bell pepper, and onion mixture slowly over 8 hours to ensure tenderness and flavor infusion.

• Slotted spoon: Utilized to scoop out the beef mixture from the slow cooker, allowing excess liquid to drain off before placing it in the hoagie rolls.

• Oven: Preheated to 350°F (175°C) to melt the cheese on the sandwiches, giving them a warm, gooey finish.

• Baking sheet: Used to hold the sandwiches while they bake in the oven, ensuring they stay upright and the cheese melts evenly.

• Knife: Essential for slicing the beef sirloin, green bell pepper, and onion into thin pieces before placing them in the slow cooker.

• Cutting board: Provides a safe and stable surface for slicing the beef, bell pepper, and onion.

• Measuring spoons: Used to measure out the garlic powder, salt, and black pepper accurately.

• Tongs: Handy for handling the hot sandwiches when removing them from the oven and serving.

Pre-slice ingredients: Buy pre-sliced beef sirloin, green bell pepper, and onion to save prep time.

Use a liner: Line your slow cooker with a disposable liner for easy cleanup.

Quick broth: Use pre-made beef broth or bouillon cubes to save time on making broth.

Cheese prep: Pre-slice provolone cheese and store it in the fridge for quick assembly.

Batch cook: Double the recipe and freeze half for a quick meal later.