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These slow cooker cheesesteaks isn’t meant to be Philly cheesesteak. Not the real thing. Those are a different magical beast all by themselves. These are 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.
Beefy Cheesy Deliciousness
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.
Kick It Up!
I used regular ole Velveeta the first few times I’ve made these. And they came out great. I certainly had no problems devouring them. But I like to change things up some times. Velveeta makes more than the ‘normal’ classic cheese version. There’s Mexican Velveeta, with jalapeno peppers added in for a nice little kick. The queso blanco Velvetta is a great option too. A really great one. In fact, now that I think about it, that’s my new one!
Cheater!
Guess what? Our local grocery store has thinly-sliced rib eye in the freezer section. Year-round. So my days of hand-slicing rib eyes thin are over! Or at least, the days of my trying to slice them thin are over!
- Generous Capacity: 7-quart slow cooker that…
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Also try my slow cooker cheeseburgers.
Slow Cooker Cheesesteaks
Equipment
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Nutritional values are approximate.
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