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Slow Cooker Philly Steak Sandwich Meat

This crockpot Philly cheese steak recipe uses beef sirloin, but it can be made using lower-grade roasts. The meat is always tender, and makes its own au jus if you like to dip as I do. To serve as sandwiches, put meat on a sub bun and top with sautéed onion and green pepper. Top with Swiss or provolone cheese and broil until the cheese just starts to melt.
Print Recipe
Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 1271 kcal

Equipment

  • 1 Slow Cooker Essential for tenderizing the beef over a long period.
  • 1 Cutting Board
  • 1 Chef's knife For slicing onion, garlic, and beef.
  • 1 Measuring Spoons For accurate spice and liquid measurements.
  • 1 Large Spoon or Tongs For stirring ingredients in the slow cooker.

Ingredients
  

Main

  • ½ large onion sliced
  • 3 cloves garlic chopped
  • 1 pound beef sirloin cut into 2-inch strips, or more to taste
  • ½ teaspoon ground cumin
  • ½ teaspoon ground black pepper
  • ½ teaspoon chili powder
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon paprika
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried marjoram
  • ¼ teaspoon dried basil
  • 2 tablespoons bourbon whiskey such as Jim Beam®
  • 1 teaspoon soy sauce
  • 1 teaspoon prepared mustard
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon hot sauce such as Frank's Red Hot ®
  • 1 12 fluid ounce can or bottle beer (such as Budweiser®)
  • 2 cubes beef bouillon

Instructions
 

  • Spread onion and garlic into the bottom of a slow cooker; layer beef on top. Sprinkle cumin, black pepper, chili powder, onion powder, garlic powder, paprika, thyme, marjoram, and basil over beef.
  • Add bourbon, soy sauce, mustard, Worcestershire sauce, and hot sauce. Stir in beer and add beef bouillon cubes.
  • Cover and cook on Low for 8 hours or High for 4 hours, stirring every hour or so.

Notes

For a richer, deeper flavor profile, consider searing the beef strips in a hot pan for a minute or two per side before adding them to the slow cooker; this creates a maillard reaction, enhancing umami. While sirloin is good, a well-marbled chuck roast or flank steak can also yield excellent results when slow-cooked, providing even more tenderness and flavor from the fat rendering down. Ensure all liquids and spices are thoroughly mixed around the beef to evenly infuse the flavor. To serve, shred the meat directly in the slow cooker for maximum juiciness, then pile onto toasted sub rolls with sautéed bell peppers and onions. A sharp provolone or even a white American cheese melts beautifully under a quick broiler, completing the classic Philly experience. Don't discard the au jus; it's perfect for dipping.