Slow Cooker Cheese Steaks

If you don’t like spending too much time in the kitchen in the summer, I hear you. Baking and sautéing and such activities can be overwhelming unless you have excellent air conditioning, which is not always the case here in NYC. Whatever excuse you need to use your slow cooker is a good one in my book, I use it a couple of times a month at least, and you will love this Cheese Steak recipe, I promise!

What you’ll need:

  • 1 (4 pound) chuck roast
  • salt and pepper
  • 3 tbsp butter
  • 2 tbsp canola oil
  • 1 cup beef broth
  • 2 twigs fresh rosemary
  • 1 (16 oz) jar peppercorncini
  • 3 shallots, sliced
  • 1 cup canola oil
  • 1 tsp salt
  • deli rolls

Season the beef with salt with and pepper. Heat the oil and butter in a frying pan. Brown the meat on all sides, about 5 minutes. Place the meat in the slow cooker. Add 1 cup of beef broth and peppercorncinis and all the juice from the jar. Add the rosemary. Cook on high for 4 hours, or 7 – 8 hours on low.

In the meantime, fill a small sauce pan with one cup canola oil. Bring to a boil, then add sliced shallots. Cook and stir until they are golden brown, then drain and place on a paper towel to dry. Season with salt.

Pull the meat apart with 2 forks, and remove from liquid and peppercorncinis. Remove rosemary twigs. Serve with heated Cheese Whiz. Sprinkle fried shallots on top. Serve on deli rolls, soft rolls, club rolls, whichever your heart desires. Just make sure you toast them (and maybe even butter them, so decadent)!

Bon Appétit!

This recipe has. been inspired by a recipe by Ree Drummond. For more info on her click here

Author: Gotham Foodie

Hello there, fellow foodies! My name is Erica, I was born and raised in Germany, and moved to the US, New York City to be exact, in July of 1987. I have worked most of my time here in the Big Apple as a bartender, but my true love is food. I cook just about every day, I search for good food everywhere, and pretty much always find it. I don't consider myself a food critic, I don't have the culinary background for that kind of expertise. I do however know good food, good chefs and good restaurants. I report back about my culinary adventures, and I choose to leave out my unsatisfactory experiences. We have enough negativity in our daily lives, I don't want to add to that. All the recipes in my FROM MY KITCHEN and DOTW blogs are cooked and prepared by me. All pictures are taken by me. I don't always eat everything you see in my pictures, but you bet your buns, I do try everything. Last but not least, you should know that I am a huge Top Chef fan. I have never missed an episode of the Bravo TV show. I have at this point visited almost 20 restaurants run by Top Chef contestants, and I'm continuously impressed by their skill, drive and passion. So I will continue to seek them out, and I hope you join me in my journey!

Leave a Reply