Tender, slow-cooked beef roast loaded with peppers, onions, and mushrooms, all smothered in a rich, creamy provolone sauce — this is the Philly cheesesteak dinner your family didn’t know they needed!
THE ULTIMATE CROCKPOT PHILLY CHEESESTEAK POT ROAST — A TOTAL KEEPER!
I am absolutely obsessed with this recipe right now. Like, it has been on repeat in my house for the past few months and my family requests it constantly. There is something so magical about throwing everything into the crockpot in the morning and coming home to a kitchen that smells like a Philly cheesesteak shop — that melty, savory, beefy aroma hits you the second you open the door. I am a happy camper every single time.
This is the kind of weeknight meal that feels like a total cheat code. It comes together in just a few minutes of prep, and then the slow cooker does all the heavy lifting while you go about your day. Whether you are heading to work, running kids to practice, or just living your busy life, this one has your back. It is also super budget friendly — a chuck roast feeds a big crowd without breaking the bank, which is always a win in my book.
When it is time to serve, you can pile the beef and peppers over hoagie rolls for the full cheesesteak experience, or serve it over mashed potatoes or egg noodles for a cozy, comforting dinner. Either way — boom, dinner is served! I love to round out the meal with a simple green salad or some roasted broccoli on the side to keep things nutritious and balanced for the whole family.
“I made this last Sunday and my husband said it was the best thing I’ve made in years — and I’ve been cooking for 30 years! The beef was so tender and the cheesy sauce was incredible. This is absolutely going into our regular rotation. Thank you so much for sharing!”
– Karen
Frequently Asked Questions
Can I use a different cut of beef?
Absolutely! Chuck roast is my top pick because it gets incredibly tender after hours in the slow cooker, but a rump roast or bottom round roast will also work well. Just keep in mind that leaner cuts may not be quite as fall-apart tender, so chuck roast is really your best bet for that classic melt-in-your-mouth texture. I would not recommend a sirloin here — it is not ideal for long slow cooking.
Can I make this ahead of time?
Yes, of course! This recipe is actually even better the next day once all those flavors have had more time to come together. You can make the entire roast ahead, let it cool, and store it in an airtight container in the fridge for up to 4 days. Just reheat it gently on the stovetop or in the microwave and stir in the cheese sauce fresh when you are ready to serve.
Can I freeze this pot roast?
Absolutely! Let the beef and vegetable mixture cool completely, then store it in a freezer-safe container or zip-top bag for up to 3 months. I recommend keeping the cheese sauce separate and making it fresh when you are ready to serve — creamy sauces can sometimes separate after freezing. Thaw overnight in the fridge before reheating.
What kind of cheese should I use?
Provolone is the classic Philly cheesesteak cheese and it is what I use here — it melts beautifully and has that mild, slightly sharp flavor that is just perfect. That said, you can absolutely use white American cheese for an extra creamy, melty result, or even mozzarella if that is what you have on hand. Whatever you prefer — they all work great here, and I am not judging!
Can I add other vegetables?
Of course! The classic Philly cheesesteak combination is green bell peppers, onions, and mushrooms, and that is exactly what I use here. But you can also toss in some banana peppers, jalapeños for a kick, or even roasted red peppers if you like a little sweetness. Just add them in with the other vegetables at the start of cooking.
How do I keep the beef from drying out?
The key is not overcooking it! Cook on LOW for 8-9 hours or HIGH for 4-5 hours — low and slow is always my preference for the most tender result. Also, make sure your crockpot lid stays on during cooking so all that steam and moisture stays in. Chuck roast has enough natural fat in it to keep things juicy, so you are in good shape as long as you do not go too far over the cooking time.
Can I serve this without rolls?
Absolutely! This beef and veggie mixture is so versatile. Piling it into hoagie rolls gives you that classic Philly cheesesteak vibe, but it is equally amazing served over creamy mashed potatoes, egg noodles, or even white rice. You can also spoon it over cauliflower mash if you are looking for a lower-carb option — still totally delicious and nutritious either way!
Ingredients Needed: (See Recipe Card Below for the Full Recipe)
- Chuck Roast — A 3-pound chuck roast is ideal here. It becomes incredibly tender in the slow cooker and pulls apart beautifully. Look for one with good marbling for the most flavorful result.
- Green Bell Peppers — Classic Philly cheesesteak flavor right here. Slice them into thin strips so they cook down nicely over the long cooking time.
- Yellow Onion — Sliced thin so it gets soft and sweet after hours in the crockpot. White onion works just as well.
- Baby Bella Mushrooms — These add a meaty, savory depth that is absolutely perfect in this recipe. White button mushrooms are a great swap if that is what you have on hand.
- Beef Broth — Use low-sodium if you want more control over the seasoning. It forms the base of all those amazing juices in the bottom of the crockpot.
- Worcestershire Sauce — Just a few splashes add incredible savory, umami depth to the braising liquid. Do not skip this one!
- Garlic — Fresh minced garlic is always my preference, but garlic powder works in a pinch — about half a teaspoon.
- Italian Seasoning — A simple blend that seasons the roast perfectly. You can also use a mix of dried oregano, basil, and thyme.
- Salt and Black Pepper — Season generously — you want that crust on the outside of the roast before it goes into the slow cooker.
- Olive Oil — For searing the roast. I know it is an extra step but it is so worth it for that deep, caramelized flavor on the outside of the beef.
- Butter — The base of the creamy provolone sauce. Unsalted butter gives you more control over the flavor.
- All-Purpose Flour — Used to make the roux for the cheese sauce. It thickens everything up into a luscious, creamy consistency.
- Whole Milk — Gives the cheese sauce a rich, creamy body. You can use 2% milk but the sauce will be a little thinner.
- Provolone Cheese — Sliced or shredded provolone melts into the sauce like a dream. White American cheese is a great alternative for an extra creamy result.
How to Make Crockpot Philly Cheesesteak Pot Roast
First things first — you want to sear that chuck roast before it goes into the crockpot. I know it feels like extra work in the morning, but I promise it makes such a difference! Pat your roast dry with paper towels, then season it generously all over with salt, pepper, and Italian seasoning. Heat a tablespoon of olive oil in a large skillet over medium-high heat and sear the roast for about 3-4 minutes per side until you get a deep golden-brown crust. That caramelized exterior adds so much flavor to the final dish — do not skip it!
While your roast is searing, go ahead and slice your bell peppers, onions, and mushrooms into thin strips. Layer the onions and peppers on the bottom of your crockpot — this acts as a little bed for the roast and keeps it elevated slightly so it braises beautifully. Place the seared chuck roast right on top of the vegetables, then scatter the mushrooms and minced garlic around and over the beef. Pour in the beef broth and Worcestershire sauce, making sure the liquid comes about halfway up the sides of the roast.
Now cover it up and let the magic happen! Cook on LOW for 8-9 hours or on HIGH for 4-5 hours. You are looking for beef that is fall-apart tender and shreds easily with two forks — that is how you know it is done. Once the roast is cooked, carefully remove it to a cutting board and use two forks to shred it into big, hearty pieces. Stir the shredded beef back into all those incredible juices and vegetables in the crockpot and let it sit on warm while you make the cheese sauce.
For the provolone cheese sauce, melt 2 tablespoons of butter in a small saucepan over medium heat. Whisk in 2 tablespoons of flour and cook for about 1 minute, stirring constantly — this cooks out the raw flour taste. Slowly pour in 1 cup of whole milk, whisking constantly to keep it smooth. Keep stirring over medium heat for 3-4 minutes until the sauce thickens up nicely, then remove from heat and stir in your sliced provolone cheese until it is completely melted and creamy. Season with a pinch of salt and pepper, and keep tasting until it is seasoned the way you like.
To serve, pile the shredded beef and peppers onto toasted hoagie rolls and drizzle that gorgeous cheese sauce generously over the top. Or scoop everything over a big mound of mashed potatoes and pour the cheese sauce over it all — either way, it is absolutely incredible. The whole family is going to go crazy for this one!
Pro Tips
- Don’t skip the sear — Taking those 8 minutes to sear the roast on all sides before slow cooking builds a layer of flavor you simply cannot get any other way. It is 100% worth the extra pan to wash.
- Low and slow wins every time — If your schedule allows, always cook this on LOW rather than HIGH. The beef gets significantly more tender and the flavors develop more fully over a longer cooking time.
- Save those juices — After shredding the beef, stir everything back into the cooking liquid. Those juices are liquid gold — they keep the meat incredibly moist and flavorful all the way through serving.
- Make the cheese sauce last — The provolone sauce comes together in under 10 minutes and is best served fresh and hot. I like to make it right before we sit down to eat so it is perfectly melty and creamy.
- Toast your rolls — If you are serving this on hoagie rolls, take 2 minutes to butter them lightly and toast them in the oven at 375°F for a few minutes. The toasted roll holds up so much better against all that saucy goodness.
- Shred against the grain — When shredding your roast, look for the direction of the muscle fibers and pull apart across them rather than with them. This gives you tender, long shreds instead of stringy, tough pieces.
What to Serve with Crockpot Philly Cheesesteak Pot Roast
This dish is a star on its own, but rounding it out with a great side makes it a complete, nutritious meal the whole family will love. Here are some of my favorite things to serve alongside it:
- Toasted Hoagie Rolls — The most classic way to serve this! Pile that saucy beef high and drizzle with the cheese sauce for a true Philly experience.
- Creamy Mashed Potatoes — This is my absolute personal favorite way to serve it. The beef and all those incredible juices over a big scoop of mashed potatoes is pure comfort food heaven.
- Egg Noodles — A super simple and family friendly option — just boil a bag of wide egg noodles and serve the beef right on top. The kids love it this way!
- Roasted Broccoli — A simple side of roasted broccoli tossed in olive oil, salt, and garlic keeps things nutritious and adds a nice green element to the plate.
- Simple Garden Salad — A fresh green salad with a light vinaigrette is a great way to balance out all that rich, savory goodness on the plate.
- Cauliflower Mash — For a lower-carb option, creamy cauliflower mash works beautifully here and is just as satisfying, I promise!
Whatever you choose, you really cannot go wrong — just get everyone around the table and enjoy every bite!
Crockpot Philly Cheesesteak Pot Roast
Ingredients
Method
- Pat the chuck roast dry with paper towels and season all over with 1 teaspoon salt, ½ teaspoon black pepper, and 1 teaspoon Italian seasoning. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the roast for 3-4 minutes per side until a deep golden-brown crust forms on all sides.
- Layer the sliced onions and green bell peppers on the bottom of a 6-quart slow cooker. Place the seared chuck roast on top of the vegetables, then scatter the sliced mushrooms and minced garlic around and over the roast.
- Pour the beef broth and Worcestershire sauce over and around the roast, making sure the liquid comes about halfway up the sides of the beef. Place the lid on the crockpot and cook on LOW for 8-9 hours or on HIGH for 4-5 hours, until the beef is fall-apart tender.
- Carefully remove the roast to a cutting board and shred it into large pieces using two forks. Return the shredded beef to the crockpot and stir it into the juices and vegetables. Keep on WARM while you prepare the cheese sauce.
- In a small saucepan over medium heat, melt 2 tablespoons of butter. Whisk in 2 tablespoons of flour and cook for 1 minute, stirring constantly. Slowly pour in 1 cup of whole milk, whisking constantly to prevent lumps. Cook over medium heat, stirring frequently, for 3-4 minutes until the sauce thickens.
- Remove the saucepan from heat and stir in the provolone cheese until fully melted and smooth. Season with salt and pepper to taste.
- To serve, pile the shredded beef, peppers, onions, and mushrooms onto toasted hoagie rolls and drizzle generously with the provolone cheese sauce. Alternatively, serve over mashed potatoes or egg noodles with the cheese sauce spooned over the top.
