Slow Cooker Philly Cheesesteak with Tender Round Steak Step-by-step instructions

Before you start

Prepare the ingredients by ensuring the round steak is sliced into very thin strips against the grain, which is essential for tenderness. Wash and seed the green bell peppers, then slice them into thin strips along with the yellow onion.

Having all ingredients pre-measured and sliced before starting makes the assembly phase quick and efficient, allowing the slow cooker to start working immediately once everything is combined.

Instructions

Layering the ingredients

1. 1Assemble the ingredients
   Place the thinly sliced round steak into the base of the slow cooker. Arrange the sliced green bell peppers and yellow onion in an even layer over the top of the beef strips. Ensure the vegetables are distributed across the meat to allow for even steaming and flavor development during the cooking process.
   Look for The slow cooker base is covered with a single layer of beef topped by vegetables.
   Tip Slice the meat against the grain to ensure maximum tenderness after the long, slow cook.

The slow cooker should be filled with the beef at the bottom, followed by the peppers and onions. Ensure the seasoning is spread evenly over the top, creating a vibrant, organized layer that is ready for the slow, gentle heat of the cooking process.

Slow cooking the beef

2. 2Season and slow cook
   Sprinkle the garlic powder and onion powder evenly over the peppers and onions. Cover the slow cooker and cook on the low setting for 6 hours, until the meat is tender and cooked through to an internal temperature of at least 145°F (63°C). Let the meat rest for at least 3 minutes before serving.
   Look for The beef is fork-tender and the vegetables are soft and translucent.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Avoid opening the lid frequently, as this releases heat and increases the required total cooking time.

After several hours, the kitchen will be filled with the savory aroma of braised beef and onions.

The beef should be tender and the vegetables soft, with a small amount of liquid accumulated at the bottom of the crock, signaling that the base is ready for the final step.

Melting the cheese

3. 3Add cheese and serve
   Once the meat is tender and cooked, arrange the provolone cheese slices over the top of the mixture. Replace the lid for 5 to 10 minutes until the cheese is completely melted and bubbling. Serve immediately while the cheese is warm and gooey.
   Look for The cheese is fully melted, creating a bubbly, golden layer over the steak and vegetables.
   Tip Use a wide spatula to lift the meat and cheese mixture together to keep the layers intact.

Once the cheese is added, the final phase involves just a few minutes of heat. The cheese should transform into a smooth, gooey blanket over the steak and vegetables, indicating that the dish is ready to be served immediately while hot and bubbly.

Common mistakes

A common mistake is slicing the steak too thickly, which can result in a chewy texture despite the long cooking time. Another error is over-crowding the slow cooker, which prevents even heat circulation.

Finally, adding the cheese too early can cause it to become rubbery; always wait until the meat is fully cooked and tender before adding the cheese as the final step.

How to tell it’s done

The dish is perfectly done when the round steak is fork-tender and pulls apart easily, reaching an internal temperature of at least 145°F (63°C).

The vegetables should be soft and fully integrated with the meat juices, and the provolone cheese should be completely melted and slightly browned at the edges. Always use a meat thermometer to ensure the beef is safely cooked through.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest