Easy Crockpot Philly Cheesesteak Meatballs Tips, FAQ & printable recipe

Tips for success

To add extra depth to the flavor, consider tossing the meatballs in a light coating of the steak seasoning before placing them into the slow cooker. This ensures that the seasoning is not just on the vegetables but also directly on the protein. If you find the sauce is too thick at the end of the cooking time, you can stir in a tablespoon of milk or cream to achieve your desired consistency before serving the dish immediately.

For a more robust flavor profile, you can lightly sauté the onions and peppers in a pan with a small amount of oil before adding them to the slow cooker, although this is optional.

This step caramelizes the vegetables slightly, which adds a complex sweetness that contrasts beautifully with the savory beef and the creamy provolone sauce. If you choose to do this, ensure the vegetables are cooled slightly before adding them to the slow cooker to maintain food safety standards.

Variations

• Spicy Philly Meatballs: Add one seeded and minced jalapeño or a teaspoon of crushed red pepper flakes to the vegetables before cooking for a subtle, spicy kick that cuts through the creamy cheese sauce.
• Mushroom Philly Meatballs: Add one cup of sliced cremini mushrooms to the vegetable layer. The earthy flavor of the mushrooms complements the beef and provolone, adding a rich, savory depth to the final dish.

Storage and make-ahead

Fridge

Keep leftovers in an airtight container in the refrigerator for up to 3 days. Cool to room temperature within 2 hours before refrigerating.

Freezer

Freeze in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating thoroughly until steaming hot.

Reheat

Reheat in a saucepan over medium-low heat until the center reaches 165°F (74°C), stirring occasionally to prevent the sauce from sticking or splitting.

Store any leftovers in an airtight container in the refrigerator for up to 3 days. When storing, ensure the meatballs and the sauce are kept together to prevent the meat from drying out.

If you have a large amount of leftovers, divide them into smaller, shallow containers to help them cool more quickly in the refrigerator, which is essential for maintaining food safety. Always ensure the container is tightly sealed to keep the dish as fresh as possible for future meals.

You can prepare the vegetable and meatball layers in the slow cooker insert ahead of time and store the insert in the refrigerator for up to 2 hours before cooking. However, do not add the cheese sauce until you are ready to start the slow cooker, as this keeps the sauce texture optimal. If you are prepping the vegetables earlier, keep them in a separate container and add them to the slow cooker right before you are ready to begin the cooking process.

Serving ideas

Serve these meatballs hot directly from the slow cooker for the best experience. They pair exceptionally well with toasted hoagie rolls, which can be used to scoop up the extra creamy sauce and vegetables.

Alternatively, you can serve them over a bed of mashed potatoes or steamed rice to make a more substantial meal. Providing a side of pickled peppers or a fresh green salad can help balance the richness of the cheese sauce, creating a well-rounded dinner that everyone will enjoy.

When serving, use a large spoon to ensure each portion gets a generous amount of the provolone cheese sauce and the tender vegetables. If you are serving this for a crowd, consider keeping the slow cooker on the 'warm' setting so that the dish stays at the perfect temperature throughout the meal.

This makes it a great option for casual gatherings or family dinners where people might be coming back for second helpings. Always have a few napkins handy, as this is a deliciously messy, comforting dish.

Frequently asked questions

Recipe card

Easy Crockpot Philly Cheesesteak Meatballs

Prep 10 minCook 4 hRest 5 minTotal 4 h 15 minServes 6

Ingredients

• 2 lb frozen precooked beef meatballs
• 2 cups green bell pepper strips
• 1 cup onion strips
• 2 tbsp steak seasoning
• 1 1/2 cups provolone cheese sauce, store-bought or made ahead

Instructions

1. Add the frozen beef meatballs to the base of the slow cooker insert. Ensure they are evenly distributed to allow for uniform cooking throughout the process.
2. Arrange the green bell pepper strips and onion strips over the top of the meatballs. Sprinkle the steak seasoning evenly across the vegetables and meatballs to ensure flavor coverage.
3. Spoon the provolone cheese sauce over the top of the ingredients. Cover and cook on low for 4 hours until the meatballs reach an internal temperature of 160°F (71°C). Let the meatballs rest for 5 minutes before serving.

Contains: gluten, milk

Estimated nutrition per serving

Calories

420

Protein

22.5 g

Carbohydrates

12 g

Fat

31 g

Fiber

1.5 g

Sugar

2 g

Sodium

850 mg

Automatic estimate from the ingredient list, not laboratory-verified.