Crock Pot Philly Cheese Steak

This tender beef can be served on a low carb roll with melted cheese, in a salad bowl with veggies and lettuce or in a low carb wrap with melted provolone.

This might be the juiciest, melt in your mouth steak you have ever tried.

Course dinner, lunch

Cuisine American

Keyword Crock Pot, gluten free, Meal Prep

Prep Time 10

Cook Time 5

Total Time 5 10

Servings Servings

Calories 239kcal

Author Brandy

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

The nutritional values are based on approximate values of 4 oz beef and 3 oz veggies in a serving. This recipe makes 8 very generous servings.

It's a very low carb meal but don't forget to include any additions like tomatoes, cheese and lettuce to your daily totals if you are on super strict Keto.

Nutrition