I have not been to Philadelphia – I am sorry!! I also know that traditional Philly Cheesesteaks are covered with heaps of onions and mushrooms. However, mushrooms are on my “no thanks list” (which is 1. mushrooms and 2. olives). So instead, I made these Philly cheesesteaks with some other vibrant veggies.
Cold sandwiches are difficult to make desirable. I love a good Jimmy John’s Number 1 (The Pepe!!) but otherwise I don’t want to be making them for dinner. Hot sandwiches are way more delicious in my opinion, but the meat has to be delicate and can’t be falling out in big chunks. That’s why I was inspired to make a Philly cheesesteak, and I knew I could count on my handy dandy crockpot to make it happen!
As for the broccolini, I saw them at Trader Joe’s. They have long stems so they work nicely for sandwich stuffing. I always have baby carrots in my fridge so I decided that could add some new color to standard mayo. I actually really like how it turned out and will probably use it on other dishes.
Feel free to use any buns you want for this sandwich – this is just what the store had and they sounded good. I’d actually prefer a larger bun but these turned out to be good serving sizes paired with some baked fries and a side of pickles.
If you love this crockpot sandwich, be sure to try out my slow cooked beef, goat cheese and red pepper empanadas. I make these over and over again due to high demand!
Need a crockpot? Many are on sale right now for the holidays! Check out this nice KitchenAid one running a good deal.
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Crockpot Philly Cheesesteaks with Carrot Mayo and Broccolini
Equipment
- crockpot
- baking sheet
- aluminum foil
- sharp knife
- blender or food processor
Ingredients
- 1.5 lbs sirloin steak
- 1 red bell pepper cored and sliced
- 1/2 yellow onion peeled and sliced
- 3 cloves garlic peeled and chopped
- 1/2 tsp salt
- 1 tsp onion powder
- 2 cups chicken broth
- 1 tsp brown sugar
- 1 tbsp soy sauce
- 1 tbsp Worcestershire sauce
- 1/3 cup fresh parsley chopped
- 2 tbsp unsalted butter
- 6 brioche hot dug buns
- 6 slices havarti or provolone cheese
- 10 baby carrots (or three large ones, peeled)
- 1/4 cup mayonnaise
- 5 tbsp olive oil
- 2 tbsp white vinegar
- 1 bunch broccolini
- 1 tsp red peper flakes
Instructions
- In the crockpot, throw in the onion, 1 tsp brown sugar and 1 tbsp Worcestershire sauce. Add 2 tbsps of butter and the steak. Sprinkle the onion powder and 1/2 tsp salt on top. Place the chopped red pepper around the steak and then pour in the 2 cups of chicken broth and 1 tablespoon of soy sauce. Cover and cook on high for 4-5 hours, or on low for 6-8 hours.
- Once the steak is tender, tear and shred the meat with a knife and fork (I did this with the meat still in the crockpot. Stir in the the chopped parsley.
- Preheat the oven to 425 degrees F. On a sheet pan lined with foil, place the carrots and broccolini and drizzle with a bit of oil. Sprinkle red pepper flakes onto the carrots. Roast in the oven for about 20 minutes, or until the broccolini is crisp and the carrots are soft. Let the veggies cool for a few minutes
- In a food processor or blender, transfer the carrots and add 1/4 cup of mayonnaise, 5 tbsp of olive oil and 2 tsp of the white vinegar. Pulse until smooth or only small chunks remain.
- Bring the oven's temperature down to 400 degrees. Spread some of the carrot mayo onto each hot dug bun, followed with a slice of cheese and a few spoonfuls of the steak and pepper mixture. Top with a few pieces of broccolini. Wrap each sandwich in foil and place them sitting upright on a baking sheet. Bake in the oven for 5-7 minutes, until the buns are toasted and the cheese is melted.
- Enjoy with fries or pickles if desired!
