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

How to Make Philly cheese steak dip, slow cooker


  1. Remove 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.
  2. Lightly 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.
  3. Cover 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.
  4. Hoagie 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.

Printable Recipe Card

About Philly cheese steak dip, slow cooker

Course/Dish: Cheese Appetizers

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