Philly cheese steak dip, slow cooker

Lynnda Cloutier


A slow cooker favorite, with all the flavors of a Philly cheesesteak sandwich source unknown

★★★★★ 1 vote


one package beef roast au jus, 17 oz.
1 cup chopped onion, one large
four cloves garlic, minced
1 tablespoon olive oil
nonstick cooking spray
one jar process cheese dip, 15 ounces
3/4 cup chopped red sweet pepper, one medium
3/4 cup chopped green sweet pepper, one medium
one can sliced mushrooms, drained, 4 ounces
1/3 cup pepperoncini salad peppers, stemmed and chopped
1 tablespoon worcestershire sauce
1/4 teaspoon ground black pepper
hoagie planks, recipe follows


1Remove Cover from the package of beef and cook beef in the microwave on full power for one minute. Remove beef roast from package. Reserve 1/3 cup of the au jus. Set aside. In a large skillet, cook onion and garlic and hot oil over medium-high heat until tender. Stir in beef.
2Lightly coat the inside of a 3 1/2 or 4 quart slow cooker with cooking spray. Add beef mixture to cooker. Stir in the reserved 1/3 cup au jus, cheese dip, sweet peppers, mushrooms, pepperoncini, Worcestershire sauce, and black pepper.
3Cover and cook on high heat setting for 1 to 2 hours. Serve at once or keep warm, covered, on warm setting or low heat setting for up to two hours. Serve with hoagie planks. Makes 20 servings.
4Hoagie planks: preheat broiler. Split five hoagie buns and place, cut side up, on a baking sheet. Spread with about 1/4 cup softened butter and sprinkled with 1/2 teaspoon dried Italian seasoning, crushed. Broil 4 to 5 inches from the heat for 2 to 3 minutes or until lightly toasted. To serve, cut one half diagonally into pieces.

About this Recipe

Course/Dish: Cheese Appetizers