Crock Pot Philly Cheese Steak
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In a bowl , on a roll or in a wrap, this naturally low carb Crock Pot Philly Cheese Steak Recipe is a family friendly hit!
Make extra because sometimes (ahem), family members fight over the last serving of this recipe.
The tender, melt in your mouth steak and buttery sauteed veggies are delight that even the pickiest of eaters will love and ask for again.
Hi there!
Please note that this recipe has two different cooking suggestions for the vegetables.
You might notice that this Cheese Steak Recipe is missing cheese…
But, you’ll add that on to your finished meal. Most people choose melty provolone on their sandwiches.
The reason I wrote this recipe this way is so that you can choose how you want to serve and enjoy your Cheese Steak.
🥘 Ingredients:
- 2 lbs Chuck Roast *or other well marbled beef. Thinly sliced. I use whatever is on sale.
Partially frozen meat and a sharp knife is the trick to making this meal fantastic. Take your time and get it as thin as possible.
- 1 tbsp Worcestershire Sauce
- 1 tbsp dried onion
- 1 cup beef broth
- 1/2 tsp salt
- 1/2 tsp black pepper *to taste
- 2 tbsp Red Wine Vinegar
You can sub in apple cider or white vinegar if needed.
- 1 tbsp butter
Yes, just but the butter right in the crock pot with the beef if you are going to cook the veggies with the meat.
You won’t add any of the vegetables until the last hour.
If you decide to saute the vegetables, save the butter to saute them on the stove.
- 1 Green Bell Pepper Sliced
Green bell pepper is the traditional choice for this recipe but use whatever you like.
- 8 oz mushrooms sliced- any kind
- 4 oz onion thin sliced
👨🏿🍳 How to make the Philly Cheese Steak:
- Slice the beef in strips as thin as possible. Using a sharp knife while the meat is partially frozen works best.
- Place in the crock pot with the all of the steak ingredients EXCEPT the, bell pepper, onion and mushrooms. Cook on low for 6 hours or high for 3-4 hours until melt in your mouth tender.
You’ll be adding the cheese when you serve the meat.
My Gram always added the cheese to the crock pot…but I think that’s because she knew there would never be leftovers.
- Choose your method for cooking the veggies.
Hands off Method for cooking the vegetables
- During the last hour, layer the onions, bell pepper, mushrooms and cheese over the meat. Baste the veggies with the juice from the slow cooker or mix them in if you want it all mixed together.
Fastest Method for cooking the vegetables
- Saute the onions, bell pepper and mushrooms with a dab of butter. Add the mushrooms in the last minute or two to avoid overcooking.
Don’t forget to salt and pepper the veggies.
📋 Tips & FAQ’s:
Can I make the Crock Pot Philly Cheese Steak ahead of time?
Yes! It keeps in the fridge for about three days.
If you wont finish it in time, freeze it or only make 1/2 of the recipe. No adjustments are needed.
What type of meat should I use?
You can use any well marbled beef that you like. Some people choose rib eye but I just use whatever is on sale.
The crock pot is like a miracle for cheap cuts of meat and there is no way I would use rib eye.
But, if you’re a bajillionaire and want to use rib eye…go for it. I bet it will be fantastic.
Where is the recipe for the rolls?
You can serve the Crock Pot Philly Cheese Steak in a bowl (like a salad), in a low carb wrap, or on a low carb roll.
I made some hoagie type rolls with the Keto Yeast Bread Recipe and they were pretty good…
The next day we had the cheese steak in a bowl with cheese, lettuce, tomatoes and pickles.
That’s all for the low carb Crock Pot Philly Cheese Steak recipe!
I hope you love it as much as we do…
Thom has been asking for it again and we just finished the last batch a couple of days ago.
As always, let me know if you have any questions or comments below!
Stay Cool Keto Cats….
Crock Pot Philly Cheese Steak
Equipment
Ingredients
- 2 lbs Chuck Roast *or other well marbled beef. Thinly sliced. I use whatever is on sale. See post.
- 1 tbsp Worcestershire Sauce
- 1 tbsp dried onion
- 1 cup beef broth
- 1/2 tsp salt
- 1/2 tsp black pepper *to taste
- 2 tbsp Red Wine Vinegar
- 1 tbsp butter
- 1 Green Bell Pepper Sliced
- 8 oz mushrooms sliced- any kind
- 4 oz onion thin sliced
Instructions
- Slice the beef in strips as thin as possible. Using a sharp knife while the meat is partially frozen works best.
- Place in the crock pot with the all of the steak ingredients EXCEPT the cheese, bell pepper, onion and mushrooms. Cook on low for 6 hours or high for 3-4 hours until melt in your mouth tender.Choose your method for cooking the veggies.
Hands off Method for cooking the vegetables
- During the last hour, layer the onions, bell pepper, mushrooms and cheese over the meat. Baste the veggies with the juice from the slow cooker or mix them in if you want it all mixed together.
Fastest Method for cooking the vegetables
- Saute the onions, bell pepper and mushrooms with a dab of butter. Add the mushrooms in the last minute or two to avoid overcooking.
- Serve on low carb rolls, low carb wraps or in a salad bowl with melted provolone and any other desired toppings. See the post for serving ideas.
Notes
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Nutrition
The nutritional information for the Crock Pot Philly Cheese Steak is provided as a courtesy.
We are pretty careful about our figures but if you ever feel like anything is off please feel free to do your own calculations.
This recipe couldn’t be easier. Thank you!
Hey Leanne! I think it will work out just fine. Slice it as thin as possible and choose the most marbled pieces you can find. It looks like the inside round is fattier. Add some fat if you need to (olive oil, etc.). Slow cooking on a lower temp (for longer) is best for the more muscled part of beef. It is so crazy that the fattier cuts are becoming more expensive than the leaner cuts lol. The marketers are catching on…darn. I hope you love the Cheese Steak…Thom is crazy about it. Cheers friend!
Looks soooo good!! I’m soooo glad you include pictures so that I know the way things are suppose to look as I go through the steps. So just to confirm an inside round or an outside round steak would work for this recipe? They tend to be the cheapest cuts that we can buy. It’s crazy it used to be flank steak was a cheap cut of meat but now because a lot of stir fry recipes suggest it as the kind of beef to use this kind of beef is outrageously expensive! Thanks for the amazing recipe, I’ll definitely be trying it this week!