These low carb Philly cheesesteaks are so easy to make you wouldn’t believe it. Everything, including the cheese, cooks together in this slow cooker recipe.
Since the beef is sliced thin, it won’t need to cook as long as most slow cooker red meat recipes call for. Just a couple of hours on high or a few on low and this is ready to serve. I added a tablespoon of ghee because I want this to lean towards keto. You can increase or decrease the ghee amount to whatever fits your dietary needs. Or omit it entirely and extra-virgin olive oil instead. I used 2 different colored bell peppers, red & green but that’s not necessary, you can use 2 green bell peppers.
No, you don’t have to add the cheese into the slow cooker. If you’re not going to serve the dish right away, then I recommend holding off. If you want to keep this paleo and whole30 then simply omit the cheese all together.
2 lbs beef sirloin, sliced
6–8 slices provolone cheese
1 large onion, sliced
2 bell peppers, sliced
4 ounces mushrooms, sliced
1 tbsp ghee
1/3 cup low-sodium beef broth
1 tsp steak seasoning
1/2 tsp garlic powder
1/4 tsp pepper
1/4 tsp parsley
1/4 tsp salt if your steak seasoning doesn’t include it*
Add all the ingredients to the slow cooker EXCEPT the provolone cheese. Stir to mix well.
Cook high 2-3 hours, low 4-6.
Stir to mix again and add provolone cheese slices in a thin layer across the top of the mixture.
Cook an additional 10-15 minutes or until cheese is melted. Enjoy!