This slow cooker Philly cheesesteak with bacon combines the classic beef and melty cheese sandwich with the smokiness of bacon! This easy weeknight dinner cooks up in the slow cooker and is sure to be a crowd pleaser!
Philly cheesesteak is one of those iconic sandwiches that we can't get enough of. It's not a surprise, really. They're delicious!
I was trying to figure out a way to put a twist on this classic dish without compromising its best qualities! Then I realized one key thing, bacon makes everything better. And it absolutely did!
Why You Will Love This Recipe
- Made with simple ingredients readily available at your local grocery store.
- It's an easy recipe that's perfect for any level cook, including beginners!
- It's beefy, cheesy, and loaded with bacon!
- A slow cooker recipe that requires very little active time!
Philly Cheesesteak Ingredients
The ingredients for these bacon Philly cheesesteak sandwiches are very simple. They're all basic ingredients you can find easily at your local grocery store.
Here's the highlights on the main ones. Check the recipe card for the for the complete ingredient list along with the amounts of each.
- Beef: The best beef for crockpot cheesesteaks is round steak, London broil, or top sirloin.
- Bacon: Any type of bacon works!
- Broth: You can use beef or vegetable broth in this recipe. It's essential for cooking beef in the slow cooker and adds more flavor to the beef as it cooks than using water instead.
- Dry onion soup mix: This easy dry packet works great for quick recipes and gives the beef more intense flavor.
- All-purpose flour: Coating the beef in flour helps thicken the sauce as it cooks.
- Hot sauce and crushed red pepper flakes: For a bit of spiciness. You can add just the amount to your own tastes.
- Sweet bell pepper: You can use any color bell peppers to make this slow cooker crock pot Philly cheesesteak. Personally I like to use a combination of colors.
- Mushrooms: I love adding mushrooms for more veggies on my cheesesteak.
- Onion: Use any type of onion you have on hand.
- Cheese: Provolone is the classic cheese for a Philly cheesesteak but mozzarella, Colby, havarti, Monterey jack, fontina, and Swiss all work too!
- Buns: Use a hoagie bun or French bread loaf cut into 5-6 inch pieces.
Substitutions and Variations
- Vegetarian: Replace the beef with a plant-based substitute to make this vegetarian.
- Veggies: Save some time and use a frozen fajita veggie blend in place of the fresh bell peppers and onions.
- Want to make chicken cheesesteaks? No problem! Replace the beef with thinly sliced chicken and the beef broth with chicken broth.
How to Make Philly Cheesesteak in the Slow Cooker
Making this recipe is a very straightforward process. It only requires cooking the bacon in a pan. After that, the slow cooker does all of the work.
The highlights are listed below. The full instructions in the recipe card at the end of the post.
- Cook the bacon until almost crisp and cut it into small pieces.
- Place the beef slices in a bag with the in flour and seasoning and toss to coat.
PRO TIP: The easiest way to slice the beef is by freezing it for thirty minutes before slicing it. Slice it while it is still a bit frozen.
- Place the beef in the bottom of the slow cooker. Top with the cooked bacon, bell peppers, garlic, and onions.
- Add the mushrooms, crushed red pepper, and onion soup packet.
- Pour in the broth.
- Cook for 5 to 7 hours on low or 3 hours on high. Add the hot sauce to taste to the cooked Philly steak mixture.
- Toast your bun with cheese slices. Top with the meat and veggies. Add more cheese, and broil to melt the cheese.
- Serve up slow cooker Philly cheesesteaks with your favorite sides!
Refrigerator: It's best Store the meat mixture in an airtight container for up to 3 days.
Freezer: Store the meat mixture in an airtight, freezer-safe container for up to 3 months.
Reheat: Place the meat mixture in a pot and warm over medium-low heat until heated through. Then, place the mixture in the rolls, top with cheese, and toast.
What to Serve with Philly Cheesesteak
Not sure what to serve with your cheesesteaks?
I lovingly call this dish, Grandma's Best Cucumber Salad. Crispy slices of cucumber and onion in a simple dill vinegar dressing make a quick and easy side dish for meals any day of the week!
Air Fryer Parmesan Crusted Potatoes made with a classic blend of spices, grated parmesan cheese, and air fried to golden brown, melty perfection make a great sandwich side dish!
This classic sandwich goes with other classic sandwich sides like regular or sweet potato fries, tater tots, potato chips, potato salad, baked beans, coleslaw, and mac and cheese. For more ideas check out more sides for sandwiches or our list of what to serve with Philly Cheesesteak.
Skip the sandwich! The slow cooker steak mixture is also delicious when served over rice or mashed potatoes.
- Before slicing the beef, place it in the freezer until it's just shy of frozen. This will make it easier to slice thinly.
- Cook your bacon but don't get it too crispy.
- Toast the bread. Whether you use cheese or not, toasting the bread adds flavor and keeps the bread from getting soggy when you add the meat.
It's a sandwich made with thinly sliced beef and served on a roll with cheese. Fancier versions contain a variety of ingredients like onions, bell peppers, and mushrooms.
Philly cheesesteak was invented, perhaps unsurprisingly, in Philadelphia. Brothers, Pat and Harry Olivieri, owners of Pat's King of Steaks invented the sandwich in the 1930s.
Thinly sliced bottom round is usually used for Philly cheesesteaks. However, other cuts uses include London broil and top sirloin
Ready to get cooking? Remember you can print the recipe if you'd like.
More Slow Cooker Beef Recipes
Do you like beef? Here are some recipes you may also like to try.
Slow Cooker Philly Cheesesteak with Bacon
- 2 pounds round steak london broil, top sirloin, cut into thin strips
- 8 slices bacon chopped, cooked almost crisp
- 2 cups beef broth or vegetable
- 1 large package Dry Onion Soup Mix
- 1 tablespoon all-purpose flour
- hot sauce to taste, optional
- crushed red pepper flakes to taste, optional
- 1 large bell pepper green, red, orange or yellow, thinly sliced
- 1 large onion any kind, thinly sliced
- 1 ½ cups mushrooms fresh, sliced
- 1 tablespoon garlic minced
- 12 slices cheese sliced or shredded
- 6 buns pitas or rice
- salt to taste
- pepper to taste
- cooking spray
- Spray slow cooker with cooking spray or use a slow cooker liner. If you are using bacon you must first fry it in a skillet until it is almost crisp, put it on paper towels and set aside.
- It is easiest to slice the beef if you place it in the freezer for thirty minutes beforehand or slice it before it is totally defrosted. Thinly slice the beef with a very sharp serrated knife.
- In a resealable bag add flour with ½ teaspoon of pepper and the sliced beef. Shake around until meat is coated. Place meat in slow cooker.
- Add bacon, sliced pepper, mushrooms, onion, garlic, broth, crushed red pepper flakes (if using), and onion soup mix. Stir to combine.
- Cover and cook on low 5-7 hours, or high 3 hours. The thinner the beef is sliced the quicker the beef will cook.
- Add hot sauce to taste.
- At this point you can make some rice or prepare your pitas to be stuffed. If you have some crusty rolls heat your oven to toast them. I usually cut open the rolls and put them under the broiler until brown. Next place cheese on each half of the bun. Back under the broiler until cheese is melted and lightly brown.
- Next spoon meat mixture onto one half of each bun. Serve sandwich warm.
This post was originally published March 2016. It has been updated with new images and content.