Tender chuck roast, onions, peppers, provolone, and toasted hoagie rolls come together for the ultimate Philly Cheese Steak Sandwiches.

this recipe

So, let me set the scene. The first time I had what I consider a real Philly cheese steak, I was in Philly — obviously — in this little shop where the line was out the door, the griddle was hissing like it had an attitude, and the smell… oh man. It was the kind of smell that makes you forget you even ordered a drink. The guy behind the counter barely looked up when I ordered, but somehow, he handed me a sandwich that was exactly what I didn’t even know I wanted — soft, warm bread, beef so tender it practically melted, peppers and onions still with a little bite, and cheese that oozed into every crevice.

When I got home, I craved that sandwich for weeks. And because I’m me, I thought, “Okay, I’m gonna make my own… but I’m not standing over a griddle for an hour flipping beef.” I wanted something I could throw in the Instant Pot, let it work its magic, and still end up with a sandwich that made me close my eyes with the first bite. That’s exactly what this recipe does — slow-cooked chuck roast, peppers, onions, and that glorious provolone all snuggled inside a toasted hoagie. Honestly? I think it might be one of the best things I’ve pulled out of my kitchen.

Why You’ll Love This Philly Cheese Steak Sandwiches Recipe?

Here’s the thing — Philly cheese steak sandwiches aren’t complicated, but the good ones? They’ve got this balance: juicy beef, melty cheese, the sweetness of onions and peppers, and a roll that holds up but still has some give when you bite it. This recipe nails that, but without the fuss. The chuck roast cooks until it’s so tender you could shred it with a spoon. The broth, beer, and Worcestershire make the meat taste like it’s been cooking all day (spoiler: it has). And the toasted hoagie with melty provolone? That’s the part where you don’t talk, you just eat.

Ingredient Notes:

Let’s talk players:

• Chuck Roast – This is your MVP. It’s tough until it isn’t, and slow cooking turns it into juicy perfection.

• Olive Oil – For searing. Don’t skip it; it’s what gives you that rich, deep flavor before the slow cook even starts.

• French Onion Soup – Shortcut magic. Instantly makes the cooking liquid taste like you spent hours making it.

• Beef Broth – Doubles down on the savory base.

• Worcestershire Sauce – Adds that “I can’t put my finger on it, but it’s amazing” flavor.

• Dark Beer – A little malty, a little rich. Drink the rest while you cook — I won’t tell.

• Bell Pepper & Onion – Color, sweetness, and that essential Philly vibe.

• Provolone Cheese – Mild, creamy, and melts like a dream.

• Hoagie Rolls – The only bread sturdy enough to handle this much juicy goodness.

How To Make Philly Cheese Steak Sandwiches?

1. Alright, here’s how it goes down. Heat olive oil in a cast iron skillet until it’s just about smoking. Season your chuck roast with salt and pepper like you mean it, then sear all sides — about 3–4 minutes each — until they’ve got that gorgeous brown crust.
2. In your Instant Pot, stir together the Worcestershire, beer, French onion soup, and beef broth. Nestle that roast right in the middle like it owns the place.
3. Set it to high and let it cook for about 6 hours. That’s your cue to go live your life. In the last hour, toss in your sliced bell peppers and onions so they get soft and flavorful but not sad and mushy.
4. When the meat’s done, toast your hoagie rolls — a little butter and the oven will make them golden and crisp. Slice or shred the roast (I go for shredded when I’m in the mood for messy) and pile it high on the rolls. Top with peppers, onions, and enough provolone to make it almost — almost — hard to close the sandwich.

Storage Options:

Leftovers are rare, but if you have them, keep the meat and veggies in the cooking liquid in the fridge for up to 3 days. Reheat gently on the stove so the beef stays tender. The bread and cheese? Always add fresh before serving — trust me.

Variations and Substitutions:

Want to make it yours?

• Swap provolone for mozzarella, cheddar, or even pepper jack if you like a little heat.

• Add mushrooms for extra earthiness.

• Use banana peppers if you want a tangy kick.

• Skip the beer and add more broth for an alcohol-free version.

What to Serve with Philly Cheese Steak Sandwiches?

Philly cheese steak sandwiches play well with:

• Fries – Because, obviously.

• Coleslaw – Crunchy and tangy to balance the richness.

• Potato Salad – Perfect for a picnic spread.

• Pickles – Sharp, snappy, and exactly what you need between bites.

Frequently Asked Questions:

Can I make these ahead?
Absolutely. Just keep the beef separate from the bread and cheese, and assemble when you’re ready to eat.

Do I need an Instant Pot?
Nope. You can use a slow cooker and let it go for 8–9 hours on low.

Best bread?
Hoagie rolls, hands down. Anything else is just… fine.

This isn’t just dinner. This is one of those meals you make once, and then suddenly, you’re “the Philly cheese steak person” in your friend group. Which honestly? Not a bad reputation to have. So… when are you making yours?

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Philly Cheese Steak Sandwiches

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Tender chuck roast slow-cooked with onions, peppers, and savory broth, then layered with provolone cheese on toasted hoagie rolls for the ultimate Philly cheese steak sandwich experience.

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8 Servings

Ingredients

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• 3 pounds chuck roast
• 1 tablespoon olive oil
• 1 can French onion soup
• 1 cup beef broth
• 1 tablespoon Worcestershire sauce
• ½ cup dark beer variety of choice
• 1 bell pepper sliced
• 1 onion chopped
• 2 –3 slices provolone cheese per sandwich
• Hoagie rolls for serving
• Salt and pepper to taste

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Instructions

 

Sear the Roast

1. Heat olive oil in a cast iron skillet over high heat. Season the chuck roast on all sides with salt and pepper. Place the roast in the skillet and sear each side for 3–4 minutes, or until evenly browned.

Prepare the Cooking Liquid

1. In the Instant Pot, combine the Worcestershire sauce, dark beer, French onion soup, and beef broth. Stir until well blended.

Cook the Roast

1. Place the seared chuck roast into the Instant Pot. Cover and cook on high for approximately 6 hours, or until the meat is fork-tender.

Add Vegetables

1. During the final hour of cooking, add the sliced bell pepper and chopped onion to the Instant Pot. Continue cooking until the vegetables are softened.

Toast the Rolls

1. Split the hoagie rolls and spread lightly with butter. Toast in a preheated oven until golden brown.

Assemble the Sandwiches

1. Remove the cooked roast from the Instant Pot. Slice or shred the beef as desired. Place portions of beef onto toasted rolls, top with the cooked peppers and onions, and finish with slices of provolone cheese. Serve immediately.

Notes

To prepare a gluten-free version, substitute the French onion soup and beef broth with certified gluten-free varieties. Use gluten-free hoagie rolls and confirm that the Worcestershire sauce and beer are gluten-free (or replace beer with additional broth).

Bitty

DID YOU MAKE THIS RECIPE?Let me know! Mention @nodashofgluten or tag #nodashofgluten

Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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