Slow Cooker Shredded Beef Philly Cheese Steaks
Author: Sarah Olson
Prep time: 15 mins
Cook time: 8 hours
Total time: 8 hours 15 mins
  • 3-4 lb. bottom round beef roast
  • salt, pepper, onion powder
  • cooking oil
  • 2 garlic cloves, minced
  • 1 (1.1-oz) packet. beefy onion Lipton Soup Mix
  • 1 bell pepper, sliced
  • 1 white onion, sliced
  • 1 cup water
For serving
  • Sliced Swiss Cheese
  • Hoagies or sliced French bread
Slow Cooker Size:
  • 5-quart or larger
  1. Sprinkle the roast lightly with salt, pepper, and onion powder. Set a large skillet over medium-high heat. When the pan is hot add the oil. Brown the meat on all sides. Add to the slow cooker.
  2. Add the minced garlic, beefy onion soup mix, bell peppers and onions. Pour over the water.
  3. Cover and cook on LOW for 8 hours without opening the lid during the cooking time.
  4. Shred the meat with 2 fork right in the slow cooker, discarding any fatty pieces. Let the meat and juices settle for a few minutes to let the grease rise to the top. Take a paper towel and lay it over the meat and remove immediately, most of the grease will be on the paper towel. Discard.
  5. Serve on sliced French bread or hoagies, topped with swiss cheese.
  6. If you want the cheese melted, place the cheese topped sandwiches in the oven under the broiler until the cheese melts.
Recipe by The Magical Slow Cooker at