Freezer to Slow Cooker Philly Cheese Steak

Freezer to Slow Cooker Philly Cheese Steak

These Philly Cheesesteaks are packed with plenty of veggies to make a balanced meal without all the guilt that comes from a traditional Philly sandwich.

Yields: 6 sandwiches


  • 2 sweet onions, sliced
  • 1 tsp minced garlic
  • 1 tablespoon olive oil
  • 1.5 pounds lean round sirloin steak, thinly sliced (you can ask your butcher to do this)
  • 1 tablespoon butter
  • 1/2 teaspoon pepper
  • 1 teaspoon kosher salt
  • 8 ounces sliced mushrooms
  • 2 green bell peppers, sliced
  • 1 tablespoon low sodium soy sauce
  • 2 1/2 cups low sodium beef broth
  • 6 whole wheat sub rolls
  • 6 slices low-fat provolone cheese (optional: use whatever cheese you like best, as long as it melts well)



  1. Label your freezer bag with the name of the meal and cooking instructions.
  2. Place all the ingredients (except the sub rolls and cheese) in a Gallon Freezer Ziploc bag.
  3. Remove as much air as possible, seal and lay flat in the Freezer.


  1. The night before cooking, move frozen bag to your refrigerator to thaw
  2. The morning of cooking, pour contents into slow cooker.
  3. Cook on “low” setting for 6 hours.

To prepare the sandwich, add cheesesteak mixture to a roll, top with cheese, and lightly toast until cheese is melted.