Slow cooker cheesesteaks are an easy Crock-Pot recipe to make! They are perfect for busy days, put them in and let them cook all day. They are great for entertaining too!
Heat oil in a pan over medium - medium high heat. Add steak and cook for about 1-2 minutes per side to brown on both sides. Remove from pan.
2½ pounds London broil, 3 Tablespoons olive oil
Using a sharp knife, slice the steak against the grain into thin slices. Slice onion and pepper into thin slices.
1 yellow onion, 1 green pepper
Place sliced steak, peppers and onion into the slow cooker. Add broth, salt, pepper flakes, paprika, garlic powder and Italian seasoning. Stir well and be sure all the steak is submerged in broth.
1 teaspoon garlic powder, ½ teaspoon paprika, ½ teaspoon salt, 1½ teaspoon Italian seasoning, ¼ teaspoon red pepper flakes, 4 cups beef broth
Turn the slow cooker to low and cook for at least 6 hours, but 7-8 hours is preferred.
Slice the rolls and place steak mix into each roll. Top with cheese.
6 rolls, 12 slices cheese
Optional but recommended - place the sandwiches on a baking pan. Place in the oven heated on broil for about 3-4 minutes until the cheese is melted and rolls are toasted.
Notes
Nutritional values are estimated.There will be plenty of juice left from these sandwiches which can be saved and used for something else. The meat needs to be fully submerged into the broth for it to be tender. You can add more steak or less broth as long as it is fully submerged.For salt and broth - it depends on the broth you use and how much salt you would like. We used 1/2 teaspoon salt with reduced sodium broth (50% less sodium.) Add to your desired level of sodium.For pepper flakes - 1/4 teaspoon is child safe. It isn't spicy but adds some flavor. If you prefer hot you can add more or even cayenne pepper!For cheese, use your favorite. We use provolone and mozzarella but you may like others.