Philly Cheese Steak Recipe: Delicious, Easy, Crockpot & Instant Pot Friendly!

I ENJOY me some Philly Cheesesteak! And while I confess that I have not been to either Pat's or Gino's in Philadelphia, this sluggish cooker Cheese Steak Recipe is pretty extraordinary. And it's basically a dump recipe, which is my preferred kind. Simply toss whatever in the sluggish cooker. I wasn't in fact able to make them for my family for supper. I didn't have time, so it needed to be done on a Sunday afternoon. They were done at about 3pm, and then I photographed them.

My 11-year-old child had 2 of buddies over, though. They was available in from playing outdoors and immediately stated, "What is that smell??? I desire that!" As quickly as I completed taking images, all 3 of the boys feasted on the sandwiches, saying things like "oh my gosh this is so excellent." So yeah ... they're great.

Truthfully, I believe the slow cooker is the perfect way to make these (or the Instant Pot-- that's what I utilize now). You don't wish to utilize a costly piece of meat for cheesesteaks. Use something cheap like a leading round roast, or a london broil. While those cuts of beef are difficult on their own, they will be melt-in-your-mouth tender after they're done cooking. And there are 2 factors for this.

When you slice the meat, you will desire to cut versus the grain. This removes any 'stringyness' in the meat and will make it far more tender when you chew it.

Second of all, the slow cooker will simply do its thing-- braise the meat.

By the method-- do you have my FREE sluggish cooker meal plan? Grab it right listed below:

Truthfully, this sluggish cooker cheese steak recipe is REALLY simple. When the meat and vegetables are cut, you just put them all in the sluggish cooker or Instant Pot and turn it on. I add the Italian dressing package because it truly provides these a nice tasty flavor. After they're done, scoop the meat into your rolls, top with cheese and then place them under the broiler for a few minutes. And after that devour them! There's one more thing I need to point out. I simply could not assist myself-- you have actually got remaining liquid left ... so I just needed to dip my sandwich in it(French dip design). I highly suggest doing that. So good.

 

Hi, is it much better prepared in the immediate pot or the sluggish cooker? Thanks

Hey Brian-- most likely about the exact same. Both methods will wind up tasty Do you thinly slice the meat prior to positioning it in the crockpot or after it's prepared? If so, how do you slice it?

Very finely piece prior to putting in the slow cooker. And I use a sharp chef's knife to slice it against the grain.

Is this on high pressure or typical in the IP? Thanks

I'm not sure ... the IP I have just has one setting. I think it's the high setting.

Is the 40 minute cook time accurate? That seems rather long.

That's my thinking too. Method too long for IP?

A different recipe I found programs 10 minutes on high pressure, then natural release for 10. I'm going to attempt that. After 40 minutes, the peppers and onions would be obliterated.

40 minutes way too long 10
Will prob do it.we had philly mush steak a minimum of I know now!

40 mins is precise if you desire this to be a shake. At 30 min the meat was crumbly and dry, the onions and peppers were mush. I * knew * I need to have attempted 10 minutes initially!

20 minutes is what I did today and the meat hurt. I questioning about 15 minutes to still have the veggies soft, but not as prepared.

I did 20 with 10NPR. Meat and sandwiches were remarkable however the peppers were a bit mushy and the onions were disintegrated.

40 minutes is way to much, terrific flavor however peppers and onions were gone, and the meat had great flavor however fell apart. 10 minutes next time, and perhaps a half cup of water.

Just begun prepping this for the sluggish cooker and realized the times noted are for the Instant Pot. I hope somebody sees this rapidly-- the length of time in a crockery pot??

I'm thinking you could substitute beef broth for the 1 cup water and bullion cube? Does that sound right? Likewise, if you are preparing this for longer times in the crockpot-- like 8+ hours while you are at work. I would recommend putting the entire roast in there or cutting into BIG areas ... the smaller the slices the more it will break down-- we have actually found this out the hard way lol. Likewise you might cut onions and peppers up the night prior to and shop in a bowl so all you have to do is toss all of it in before work.

For the IP use 20 minutes on manual with a 10 minutes NR. Ended up fine that method. 40 minutes is too long.

At my supermarket I can buy EXTREMELY thinly sliced beef at the meat counter. I utilize this, in a frozen state; season the meat with garlic and onion powder, Accent, and pepper, put the veggies on leading and then use a packet of au jus combined with 2 cups of hot water (instead of the 3 called for on the packet) to which I have included minced garlic and a few dashes of Tabasco Sauce, put over all and set the Crockpot for 4 hrs. on high. Break up the meat after it has prepared for a bit.

Can this be frozen and then utilized at a later date?

He there, this is my very first time using an Instapot I'm presently in the process of cutting whatever up for cooking. What pressure do you utilize the instapot on? Low-high? Thanks

I think I seen it in the remarks, it said high pressure.

Do you have a nuteition breakdown on this?

I followed the dish extactly (utilizing the pressure cooker) and the meat wound up more like pot roast and the pepers were mush. 40 minutes is way too long. There was likewise a great deal of liquid left over.

I made this last night and mine ended up exactly as you explained, Darcy. If I desired pot roast, I would have made one. Even though I utilized a slotted spoon, with all of the juice, the bread was a soggy mess even after broiling.

Omigoodness these are unbelievable!! These are a keeper! I can't figure out why everyone is grumbling about the 40 minute cook time. I believe just one of them really attempted it. These melt in your mouth at 40 minutes. And no, the peppers and onions are not eliminated as somebody suggested. I have not felt like raving about a recipe this much in some time and I'm the type that follows food blog sites and makes 3-5 brand-new dishes a week, each week. This recipe is wow. Genuine people!

Hey Tara, what pressure setting did you use for the 40 minutes? Thanks I used high pressure. I'll note I didn't have steak meat so I utilized cube stewing beef. Possibly that made a slight distinction!

Tara,
Did you utilize a slow cooker/crockpot? Did you utilize high setting for 40min.? Im about to try this recipe but i was confused with the times and settings for an actual sluggish cooker.

No, I didn't utilize the slowcooker. Utilized an instantaneous pot on high pressure.

Sorry-- however my onions and green peppers were like mush after 40 minutes! I didn't make them that small either to start. Flavor was fantastic of this recipe nevertheless and I used London Broil as my meat so it was delicious!

My instantaneous pot only has one setting for pressure cooking on manual. I cooked it for 20 minutes with 10 minutes natural release. Meat was really tender and veggies were pretty mushy. Hope it assists anyone else thinking of making this.

Hi. What setting if cooked in the sluggish cooker. High or low?

I made these last night. The really first time I used my immediate pot. Homerun! They tasted excellent and turned out excellent. There was a great little liquid but we simply dipped our sandwiches in it. Our sandwiches were not soaked at all. Followed the recipe precisely.

I'm making this now and I didn't understand that I have no dry Italian. Do you think reg Italian dressing would work the very same?

I would look for a dish for dry italian instead? It won't be as concentrated and might make more liquid. Let me know how it turns out.

My hubby said this is the BEST Philly Cheesesteak he has ever had in his life. I should admit, it is quite best!! You all must attempt it. Thank you so much for sharing your recipe sweetie!!

So, what was the concensus for the timing in the Insta Pot?
I believed 40 minutes looked method too long.

I have actually made this twice and did 40 minutes. Though I used cubed stewing beef, so that is thicker cuz I didn't thinly slice it. If I had read the remarks initially I would have utilized less out of fear, however I utilized 40 minutes on high pressure and the meat melted in my mouth (as preferred) and my veggies were fine. Soft yes, however I thought they need to be soft. They were by no ways wiped out as numerous suggested would occur.

My partner and I made this tonight utilizing 10 minutes on high pressure and 10 minutes NPR. It's really great, and the meat has a slight bite to it still. If you desire something more "Melt in your mouth" I 'd suggest cooking it for a little longer. At this, the onions were essentially broken down, but the taste exists, and the peppers are definitely a little mushy, but still actually excellent!

I made this tonight as the first thing I've made in the immediate pot and did the 40 min and liked the melt in your mouth tenderness of the meat-- the onions were pretty much gone however taste was absolutely there and peppers were a little mushy however not bad at all. Next time I may reduce to 30 minutes and see how that goes-- I want the meat tender for sure but this was oh so good!!

I have a 6 qt IP and simply discovering to utilize it. Might I double this recipe in it and still be okay, not overfilled??

I would believe so, I wouldn't increase liquid as many comments said there was a lot of juice left after cooking, however you might include another bullion cube or switch to equal quantity of canned beef broth. I'm preparing to include only half the onion/peppers with beef for flavor and after that after it has finished cooking remove all from pot and include little quantity of oil or butter and add addl onion and pepper to include ideal texture

I wish to double the meat and use 5lbs. Wondering if the seasonings should all be functioned as well?

Yes, you would double everything for a double batch.

I was delighted to see this dish and attempt it out. As I'm doing my prepping it was saying for the crockpot it takes 4-8 hours on low. At the top of the dish it states total time: 1 hour and 10 minutes. I thought that was too easy and too brief but I opted for it. Now I have the crockpot on high but unsure how that will work out. Hopefully good. I will have to create something else for supper for tonight. I make sure this recipe will taste great but simply not tonight.

4-8 hours is a large window of time ... I wqs wondering is it 4 on high and 8 on low (normal)...?

Gon na provide this a whirl for football this weekend.

Has anybody tried this in the crockery pot/slow cooker? That's all I have, so I am searching for a time- 8 hours on low?

Did you ever do 8 hours on low? Or 4 hours on high?

Made this tonight. While the meat and veggies were not over prepared at 40 mins the taste simply was not there. I likewise think there was METHOD excessive liquid. Strategy to try again and tweak.

I just purchased my immediate pot today and wanted something simple to start with. I blended all the ingredients and set the ip to the recommended settings. After a bit I began reading the remarks and stressed about the time setting. It had been cooking for 18 minuets already. I turned the ip off and let it depressurize for 10 minuets. I'm glad I stopped it. Had it gone for the complete 40 minuets the peppers and onion would have been non current. Otherwise all is wonderful! I like my veggies more intact so I would do 10 minuets next time.

My ideas exactly! My green peppers and onions were way too mushy. Omg I am litterally sitting here doing this specific thing ... I too bought mine today and wanted a simple recipe ... Mine has been cooking for 11 minutes now and I am considering when to hit the cancel button ... As much as I desired one pressure cookers still scare the CRAP out of me ... Seen the old ones explode a few times

I followed the dish precisely as written. I cooked mine in my Instant Pot. It ended up AMAZING!!!

I made this last night and I bought London Broil as my meat ... flavor was wonderful. Only thing I didn't like; I wouldn't have put the onions and green peppers in for the entire 40 minutes. They were way too mushy in my opinion! I have looked at a few of the discuss this other places and some just put the peppers/onions in for the last 20 minutes. I tend to concur ... I believe I will attempt that next time.

This was delicious. Only took 30 min overall in instapot. Definitely will make again. Meat was so tender!

I am unfamiliar with what an Italian flavoring bundle may be. Can anyone describe what size, brand name? I am not exactly sure this exists in Canada!

Made by Great Seasons-- Itailian Salad Dressing-- dry package found where the liquid salad dressing are in the supermarket..7 oz packet

I am still choosing on low or high pressure and for how long?

I have a up just opened it !! However it does not have the pressure cooker!! What do I do? What setting do I use? Please assist

I made this last night with flank steak, cooked for 30 minutes. It was AMAZING! I think next time I 'd do 25 minutes. The meat was tender and breaking down. Veggies were def prepared and soft but isn't that how you 'd want it on this type of sandwich? I included a couple pepperoncinis and a splash of the liquid from the jar which included a little kick.

This was so good.

Born and raised in S. Philly, this dish looks good it simply isn't a Philly cheesesteak. I have never ever, ever had peppers or Provolone on a cheesesteak. I think its more like an italian beef sandwich Chicago style. Looks great though.

Attempt with an instapot. This was exceptional! Asked the butcher to thin piece top round for me, made the dish as composed except cooked for 20 minutes. The onions were practically gone, and the peppers were very soft. The meat was extremely tender and the taste was great! This is a keeper, though next time I might do the vegetables independently, but put some onions in for flavor in the liquid.

Making this now looks and smells fantastic. Can't wait till it's prepared

Followed the dish and it's absolutely too long. The peppers and onions were mushy and tasted method overcooked. The recommended cut of meat was more like a roast. Will attempt again with a various cut of meat and decreased cook time.

Is the 40 minutes count from when you turn on (trigger it takes about 20 minutes to get to pressure) or count from after you reach pressure? Making now it took about 20 minutes to get to pressure and then began counting the 40. Because of comments I will shut off at 20 minutes. Dream me luck!

I wonder ... how did this turn out for you?

Made these tonight in the crockery pot for myself and my partner. These were by far the finest steak and cheese subs we have actually ever had! So delicious and the steak was so tender.

The only thing I altered: After the steak was cooked, I sufficed up very fine, and then put it on a cookie sheet in the oven on a low broil till the meat was browned a bit more. Came out ideal!

For how long did you prepare it in the slow cooker? High or low?

Made it this evening. My twins (17) had varying opinions. My child believed it was bland and dry, she included mayo to the bun. My kid thought it was excellent, but attempt another cooking approach. Had actually the butcher cut against the grain, cut in thin slices "throughout" vs versus the grain. Was skeptical. I will cut next time.
I couldn't put a time for the pressure cooker alternative, so attempted the DIY choice for 10 minutes. Didn't work. Veggies good, but meat not tender yet, close. Went to press cooker for another 10 minutes, used a timer then opened steam vent by hand.
Veggies were mush. Meat breaking down.
Issue might have been how the meat was cut. Will attempt once again. Practically seems like more work than required. But that might be because of using an insta pot vs crock pot.

It was a great hot sandwich, it simply didnt taste like a philly to me
I utilized a crockpot (7.5 hrs) and the meat (round steak) tasted to similar to a roast in my opinion.
I would make it again, I would simply most likely utilize stew meat (more affordable and currently prepared).
Also we topped it with jalapenos and left over queso (valveta & & rotel) which we all truly liked!

I made this recipe with a couple of changes, based on comments, and it was good. I utilized a bottom round sliced thin for stir fry. Given that it was presliced, it was ideal. I likewise had simply over a pound of meat, so I cut in half the green pepper, onion, and Italian dressing. I prepared it for 10 minutes. If the meat would have been thicker, it probs wouldn't have been cooked all the way. I think I will try for 15 minutes. next time. I used tongs to get the meat and veggies out of the pot and drained them on a paper towel. The meat did have a roast texture and the pepper and onion, a bit limp. I believe that's because of the pressure cooker. You can't anticipate it to taste as it has actually been prepared on a grill if it hasn't. My household enjoyed it, however we would absolutely double the cheese next time. Cheesier is constantly much better.

I need to have known 40 min was method too long when it takes 8 minutes for shredded chicken. Mine relied on mush and the bread got charred. The broil might have been a little high, it turned black after 2 minutes.

I made this today in my crockpot. It was so tasty!!! Super easy!

For how long did you cook it in the crockery pot? High or low?

What size instant pot? I only have a 3 qt.

This is a keeper! I had my butcher cut 2 pounds of the leading round for me. I agree that I will reduce the time to thirty minutes next time. A single person commented that they would add some onion at the beginning for taste, then add more onion and peppers later. I'm wondering if you're preparing it for thirty minutes, when would you include the extra onions and peppers. Any ideas?

The cook time was method too long in an Insta-pot. The vegetables were mush and the meat was more like a stew. There was excessive moisture in the pot-- made the rolls soggy. I will try this once again with the adjustments others pointed out.

Hi everybody, I used this recipe in the slow cooker on high for two hours and it turned out remarkable.

If you want a pot roast, make this. If you desire a Philly, do not. The tastes are OK but the texture is nowhere near a Philly. I went with 8 minutes at high pressure and twelve minutes of natural release which is still way excessive. At forty minutes, the protein is probably mush and the veggies have actually vanished. I understood much better and still attempted to make it happen. Will make mashed potatoes and salvage this poor recipe.