This slow cooker cheesesteak isn’t meant to be Philly cheesesteak. It’s nothing fancy. Oh you could add peppers or whatever if you want, and it’d be great. But for me, what I needed was something tasty, cheesy, meaty and done with minimal trouble. And that’s exactly what I got. This is a great sandwich any time of the year, but it really hit the spot after I had finished shoveling snow out of the driveway. I was hungry. It was slow cooker cheesesteak time.
You can use fresh ribeye, sliced super thin, if you want. For my slow cooker cheesesteaks I used the pre-sliced frozen ribeye I can find in my grocer’s freezer case. It’s right by the Steak Ums, but unlike them, the steak is nothing but sliced steak. It always comes out super tender and it’s actually very reasonably priced. And as an added bonus, I don’t have to slice steak into thin pieces. That can be a bit challenging.
Slow Cooker Cheesesteaks
- 4 medium onions sliced
- 2 pounds ribeye sliced very thin
- jalapeno sliced (optional)
- kosher salt
- ground black pepper
- 1 pound Velveeta cubed
- 8 steak sandwich rolls
- Lightly spray your slow cooker with non-stick spray.
- Add in the onion and steak and the jalapeno, if using. Season well with salt and pepper. Stir, cover and cook on high for 2 hours.
- Add the Velveeta. Cover and cook on low for 1 more hour.
- Stir. Serve on rolls.
Nutritional values are approximate.