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Slow Cooker Philly Cheesesteak Bowls: This 4-ingredient slow cooker Philly bowl is the kind of dinner I turn to in June when it’s too nice out to stay stuck inside watching pots and pans. It has all the good stuff you love about a Philly cheesesteak — soft strips of beef sitting in a creamy, cheesy sauce — but without having to build a sandwich. Out here in the rural Midwest, we’ve always liked meals you can start after breakfast and forget about until it’s time to eat, and this dinner fits right into that way of cooking.
You just add frozen shaved beef, some peppers and onions, a jar of cheese sauce, and a splash of broth, then let the slow cooker do all the work while you go enjoy your day. When suppertime comes, you lift the lid and find soft, tender beef sitting in a rich, creamy sauce, ready to scoop into bowls.
I like serving these Philly bowls over warm mashed potatoes or buttered egg noodles, along with a simple salad or fresh sliced tomatoes from the garden. Steamed green beans, corn on the cob, or roasted broccoli also taste great next to the cheesy beef.
If you want it to feel more like a sandwich, spoon the meat onto toasted hoagie rolls or thick slices of Texas toast, and eat it open-faced with a fork and knife. Adding a jar of pickles or pickled peppers to the table gives a nice tangy bite that balances out the creamy sauce.
This easy slow cooker Philly bowl turns frozen shaved beef into a soft, cheesy dinner with almost no work. Just four simple ingredients cook together into tender beef strips coated in a rich, creamy cheese sauce. It’s a comforting, hands-off meal that’s perfect for warm days when you don’t want to fuss in the kitchen.
Servings: 4
Ingredients
- 2 pounds frozen shaved beef steak (keep it frozen, do not thaw first)
- 1 bag (16 ounces) frozen sliced peppers and onions (a Philly-style mix)
- 1 jar (15 ounces) prepared cheese sauce (like Cheez Whiz or nacho cheese sauce)
- 1/2 cup beef broth (or water, if you want a lighter flavor)
Slow Cooker Philly Cheesesteak Bowls: Directions
- Get the slow cooker ready. Spray the inside of a 4- to 6-quart slow cooker lightly with nonstick cooking spray. This small step makes cleanup a lot easier later.
- Add the veggies first. Pour the frozen sliced peppers and onions into the bottom of the slow cooker. Spread them out into a flat, even layer. This gives the beef something to sit on so it doesn’t stick to the bottom.
- Layer the beef on top. Place the frozen shaved beef steak over the vegetables. If you can, break apart any big frozen clumps with your hands. Don’t worry if some pieces are still stuck together — they will loosen up on their own as everything cooks.
- Mix the cheese sauce. In a small bowl or a large measuring cup, whisk together the cheese sauce and beef broth until it turns smooth and easy to pour. This step helps the sauce spread evenly over the meat and stay nice and glossy as it cooks.
- Pour the sauce over everything. Slowly pour the cheese sauce mixture over the frozen beef and vegetables, covering as much of the top as you can. Do not stir it in yet — leaving the layers alone helps the beef cook gently in the sauce.
- Cook it low and slow. Cover the slow cooker with its lid. Cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the beef turns very tender and pulls apart easily with a fork. If you have extra time, cooking on LOW will give you the softest, most tender beef.
- Shred and stir. Once the beef is fully cooked and tender, use two forks to gently pull apart any bigger chunks right inside the slow cooker. Stir everything together so the beef and vegetables get fully coated in the warm, creamy cheese sauce. When you’re done, it should look like soft ribbons of beef mixed into a smooth, melted cheese sauce.
- Taste and season. Give it a taste and add a little salt or black pepper if you’d like, though the cheese sauce and broth are usually salty enough already. It’s often best to let people season their own bowl at the table.
- Serve it hot. Ladle the warm, cheesy beef mixture into bowls right away. Serve it over mashed potatoes, rice, or noodles, or with a side of crusty bread for dipping.
