Slow Cooker Instructions:

1. Optional Searing (Highly Recommended for Flavor): While not strictly necessary for slow cooking, searing the beef before adding it to the slow cooker significantly enhances the flavor of the cheesesteaks. In a large skillet or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Working in batches to avoid overcrowding the pan, sear the sliced beef for about 1-2 minutes per side, just until browned. You don’t need to cook it through at this point. Remove the seared beef and set aside. This searing step creates a beautiful Maillard reaction, developing rich, savory flavors that will infuse the entire dish during slow cooking.
2. Sauté Onions and Peppers (Optional but Recommended): For deeper flavor, sauté the onions and bell peppers before adding them to the slow cooker. In the same skillet used for searing the beef, add the remaining 1 tablespoon of olive oil. Add the sliced onions and bell peppers and cook over medium heat for about 5-7 minutes, or until they soften slightly and begin to caramelize. Stir occasionally to prevent sticking. Sautéing brings out the natural sweetness of the onions and peppers and adds another layer of flavor to the final dish.
3. Combine Ingredients in Slow Cooker: In a 6-quart or larger slow cooker, combine the seared beef (or uncooked beef if skipping the searing step), sautéed onions and peppers (or raw onions and peppers if skipping sautéing), beef broth, Worcestershire sauce, garlic powder, onion powder, dried oregano, salt, and black pepper. Stir to combine everything well.
4. Slow Cook: Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. The beef should be incredibly tender and easily shreddable with a fork when done. The onions and peppers will be soft and flavorful.
5. Add Cheese: About 30 minutes before the end of the cooking time, or once the beef is fully cooked and tender, stir the mixture in the slow cooker. Lay the provolone cheese slices evenly over the top of the beef and vegetable mixture. Cover and continue to cook until the cheese is melted and gooey, about 5-10 minutes. If using Cheese Whiz, you can drizzle it over the top at this point as well, or serve it on the side.
6. Prepare Rolls: While the cheese is melting, prepare the hoagie rolls. Slice the rolls lengthwise, being careful not to cut all the way through. Brush the inside of the rolls with melted butter or olive oil. You can toast the rolls in a skillet over medium heat, under a broiler, or in a toaster oven for a few minutes until lightly golden and crispy. Toasting the rolls adds a wonderful texture and prevents them from becoming soggy when filled.
7. Assemble and Serve: Once the cheese is melted and the rolls are toasted, it’s time to assemble your Philly Cheesesteaks! Using tongs or a slotted spoon, scoop generous portions of the slow cooker Philly Cheesesteak mixture into the toasted hoagie rolls. Top with additional Cheese Whiz if desired, and any other favorite toppings (see “How to Serve” section for ideas). Serve immediately and enjoy!

Instant Pot Instructions:

1. Sauté Onions and Peppers (Instant Pot Sauté Function): Turn your Instant Pot to the “Sauté” function (Normal setting). Add 1 tablespoon of olive oil to the pot. Once hot, add the sliced onions and bell peppers and sauté for about 5-7 minutes, or until they soften slightly and begin to caramelize. Remove the onions and peppers from the Instant Pot and set aside.
2. Sear Beef (Instant Pot Sauté Function): Add the remaining 1 tablespoon of olive oil to the Instant Pot (still on “Sauté” function). Working in batches to avoid overcrowding, sear the sliced beef for about 1-2 minutes per side, just until browned. Remove the seared beef and set aside.
3. Deglaze the Pot (Important for Instant Pot): Pour the beef broth into the Instant Pot. Use a spatula or wooden spoon to scrape up any browned bits from the bottom of the pot. This step is crucial to prevent the “Burn” notice when pressure cooking and adds flavor to the sauce.
4. Combine Ingredients in Instant Pot: Add the seared beef, sautéed onions and peppers, Worcestershire sauce, garlic powder, onion powder, dried oregano, salt, and black pepper to the Instant Pot. Stir to combine.
5. Pressure Cook: Secure the Instant Pot lid, ensuring the valve is set to “Sealing.” Cook on “Manual” or “Pressure Cook” mode for 5 minutes on high pressure.
6. Quick Release Pressure: Once the cooking cycle is complete, perform a quick pressure release by carefully switching the valve to “Venting.” Be cautious of the steam released.
7. Shred Beef (Optional): If you prefer shredded beef for your cheesesteaks, you can shred the beef at this point using two forks. It will be very tender.
8. Add Cheese: Stir the mixture in the Instant Pot. Lay the provolone cheese slices evenly over the top. Replace the Instant Pot lid (no need to seal or pressure cook). Let the residual heat melt the cheese, about 2-3 minutes. Alternatively, you can use the “Keep Warm” function to help melt the cheese faster. If using Cheese Whiz, drizzle it over the top at this stage.
9. Prepare Rolls and Assemble: While the cheese is melting, prepare the hoagie rolls as described in the slow cooker instructions (step 6). Assemble and serve the Instant Pot Philly Cheesesteaks as described in the slow cooker instructions (step 7).