Crock Pot Italian Beef Philly Cheese Steak Garlic Bread Sandwich
Sink your teeth into the ultimate comfort food with this Crock Pot Italian Beef Philly Cheese Steak Garlic Bread Sandwich! This hearty recipe combines juicy, slow-cooked beef infused with zesty Italian seasoning and tangy pepperoncini peppers, layered with sautéed bell peppers and onions for an extra burst of flavor. The sandwiches are built on golden, oven-toasted garlic bread, perfectly crisped with a rich garlic butter spread, then topped with gooey melted provolone cheese for a decadent finish. Perfect for game day gatherings or an indulgent weeknight dinner, this irresistible creation delivers a symphony of savory flavors in every bite. With minimal prep and the convenience of a crock pot, it's an easy-to-make showstopper that will quickly become a household favorite!
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Recipe Information
Ingredients
- 3 lbs Beef chuck roast
- 2 cups Beef broth
- 1 tbsp Italian seasoning
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 6 whole Pepperoncini peppers
- 0.25 cup Pepperoncini juice
- 2 Green bell peppers, sliced
- 1 large Onion, sliced
- 8 Provolone cheese slices
- 4 large French bread or hoagie rolls
- 0.5 cup Butter, softened
- 3 Garlic cloves, minced
- 1 tsp Salt
- 1 tsp Black pepper
Instructions
Place the beef chuck roast in a crock pot.
Pour in beef broth and add Italian seasoning, garlic powder, onion powder, salt, and black pepper.
Add the whole pepperoncini peppers and their juice to the crock pot.
Cover the crock pot and cook on low for 8 hours, or until the beef is tender and easily shredded.
Once the beef is cooked, shred it with two forks and let it sit in the juices to soak up flavor.
In a skillet over medium heat, sauté the sliced green bell peppers and onion until tender. Set aside.
Preheat the oven to 375°F (190°C).
In a small bowl, mix the softened butter and minced garlic together to make garlic butter.
Slice the French bread or hoagie rolls in half lengthwise and spread the garlic butter generously on the cut sides.
Place the bread, buttered side up, on a baking sheet and toast in the oven for 5-7 minutes, or until golden and crispy.
Remove the bread from the oven and layer shredded beef onto the bottom half of each roll.
Top the beef with sautéed peppers and onions, followed by a slice or two of provolone cheese.
Return the sandwiches to the oven for 2-3 minutes, or until the cheese melts.
Place the top half of the bread on each sandwich and serve immediately.
Nutrition Facts
Calories |
5965 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 427.5 g | 548% | |
| Saturated Fat | 199.8 g | 999% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1400 mg | 467% | |
| Sodium | 11474 mg | 499% | |
| Total Carbohydrate | 208.7 g | 76% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 24.7 g | ||
| Protein | 341.9 g | 684% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 2060 mg | 158% | |
| Iron | 49.8 mg | 277% | |
| Potassium | 5261 mg | 112% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
