New York Times bestselling author, slow cooking expert and mommy blogger next door
  • Subscribe to newsletter
  • Follow me on Pinterest
  • Follow me on Twitter
  • Become a fan on Facebook
  • Follow me on Google Plus

A Year of Slow Cooking

Wednesday, February 6, 2008

CrockPot Philly Cheesesteak Sandwiches

Day 37.

I've never been to Philadelphia. That means I've never had an authentic Philly Cheesesteak. I have ordered them in restaurants and every time I do, I seem to get a different variation. I made this recipe up with stuff we had around the house, and although it is probably not the best of the best of the best, it was tasty, well-received, and extremely easy.

The Ingredients:

--1 pound sliced tri-tip
--1/2 sliced onion
--1 red, green, yellow or orange bell pepper
--1/4 cup of white wine
--1 T Worcestershire sauce (not pictured)
--favorite cheese

The Directions:

--dump sliced meat into stoneware
--put sliced pepper and onion in too
--add white wine and worcestershire sauce

cover and cook on low for 8-9 hours or high for 4-6.

I added the Worcestershire sauce 2 hours into cooking time because I thought the meat looked grey instead of brown. I feel like meat should be brown. It gave a nice flavor, but might be even tastier with more added.

Spoon meat onto sliced french rolls or other favorite bread-item. Bake at 400 degrees for 12-15 minutes, or until cheese is nice and melty. Adam and I chose pepper jack for our cheese and the kids chose cheddar.

Since we're gluten free, I made our own rolls using a bread mix from Whole Foods. The bread was delicious--I'd definitely recommend it to those with gluten allergies.

Print Friendly and PDF


Melissa said...

One word...YUM!!

jilly said...

Oh that looks really good, adding it to my shopping list for next week!

~M said...

I'm impressed. You crack me up with your "I feel meat should be brown" comment.

I recommend Pamela's Amazing Bread Mix (gf), but have never tried the WF mix for comparison.

capello said...

dude. where do you get the gluten-free worshishire sauce? i can't find any ANYWHERE. i've been using sardine paste and extra salt instead or a mix of the sardine paste and wheat-free soy sauce.

i haven't tried that bread, it requires dairy. we use the gluten-free pantry, make it gluten-free and allow the boys small amounts of it, since it still has eggs.

whew. that's a long comment yo.

Crockpot Lady said...

Laura, Lea and Perrins is GF. I've read on a few GF message boards that some people react, but we have not. We have Lea and Perrins in all our grocery stores. It's owned by Heinz.

Jennifer P. said...

I've missed so many yummy recipes....

Think I'm feeling well enough again to eat. These look sooooo good!

Marci Knecht said...

Stephanie, you have outdone yourself with this one. Thanks for planning tonights dinner for me!

kay said...

my husband thanks you.

and even though we are not gluten free i may like to try that bread. it looks yummy

Crockpot Lady said...

kay, your husband is welcome!
gluten free bread is something else. If you are going to try it, get some french rolls for backup. I don't think I would voluntarily eat it if I had the choice not too..

Canadian Saver said...

This looks delicious!!

Katrine said...

I want to try this recipe! I just wanted to let you know that I featured you over on my blog today!

Amy said...

this is my favorite sandwich! yummy!

Amie said...

so how you doin' with this challenge? Think you'll seriously make 365 entries this year? Wowza!! You are so ambitious. And a little nutty if I might add. =) I did pulled pork in the crock the other day and we feasted on it for days. Juice from one orange and a bottle of BBQ sauce made it ever so yummy. Thanks for the inspitation, you nutter you!

jennwa said...

Another yummy recipe. I want to come to your house for dinner.

Nan said...

Ah, thankyou. Just went and bought ingredients!

Amy said...

Thank you sooo much for all these gluten free recipe ideas. This looks so yummy. What is tri tip?

P.s. you crack me up!!

Anonymous said...

Philly cheesesteaks require a lot of onions that are stringy with gooey Cheese Whiz. Nothing fancy!! The roll has to be a steak roll that is soft and squishy!

DollyFinn said...

In Philly we use frozen steak meat by the brand Steak-umms

and it is a gluten free food!! Can't use your crock pot but you will get an authentic Philly Cheese Steak experience with them. BTW-Thank you so very much for this wonderful blog! I come here all of the time.

Ginny said...

Yes onions, skip the peppers and cheesewhiz. Use provolone and it's like Mama's on Belmont in Philly. Mmmmmmmm.

Wendy said...

Hmmmm. Maybe try some red wine in plase of the white. I always use red wine for red meat.

Mommy and Riley said...

Added mushrooms and large cracked pepper. Can't wait, it's cooking right now! I'm on a 30 day crock challenge and I love your recipes! There are so many that I don't think I can confine myself to only 30 days! Thanks!

Anonymous said...

I'm a low-carber, and I plan on dumping the crockpot mix in a casserole dish with cheese on top to bake. nom nom nom.

Thanks for making cooking less scary! :)

Nicole said...

Ok, what is tri-tip???

Stephanie O'Dea said...

Hi Nicole! I really should update this recipe--- when I wrote it, I had no idea that tri-tip was a regional thing.
wikipedia definition of tri-tip

If you can't find it in your area, you can use steaks, or a hunk of meat---anything, really. The meat might shred more if it has a higher fat content, but unless you're doing a side by side comparison it'll be just fine.


Post a Comment

Thank you for your comment! I will try my hardest to answer questions as they come up, but if your question gets buried, you may try me on twitter or facebook.

Happy Slow Cooking!