Philly Shredded Beef Sandwiches

These Philly shredded beef sandwiches use a go-to shredded beef recipe that is quick and easy to prepare. Let it cook in the crockpot and then divide it into 2-cup portions to freeze for use in other meals. These Philly steak sandwiches use a portion of that shredded beef that is loaded with peppers, onions and cheese and served on toasted sourdough bread, rather than hoagie rolls. They're so delicious, you might think you've died and gone to Philadelphia!

Prep Time:
55 mins
Total Time:
6 hrs 25 mins
4 servings


Shredded Beef

  • 3 to 3 1/2 pounds boneless beef chuck pot roast

  • 2 large onions, cut into wedges

  • 2 cloves garlic, minced

  • 1 (14-ounce) can lower-sodium beef broth

  • 1 tablespoon Worcestershire sauce

  • 2 teaspoons dry mustard

  • 1 teaspoon dried thyme, crushed

  • ¼ teaspoon salt

  • ¼ teaspoon cayenne pepper

Philly Beef Sandwich

  • 1 large onion, cut into thin wedges

  • 2 cloves garlic, minced

  • 2 teaspoons olive oil

  • 2 cups Shredded Beef Master Recipe (see associated recipe)

  • cup lower-sodium beef broth

  • 3 bottled pepperoncini salad peppers, stems removed and thinly sliced

  • 1 teaspoon dried oregano, crushed

  • 1 teaspoon paprika

  • ½ teaspoon ground black pepper

  • ¼ teaspoon celery seed

  • 4 slices reduced-fat Monterey Jack cheese

  • 8 slices sourdough bread, toasted

  • 2 tablespoons light mayonnaise


  1. To prepare shredded beef: Trim fat from meat. If necessary, cut the roast to fit into a 4- to 5-quart slow cooker. Place onions and garlic in the cooker. Top with the roast. Combine broth, Worcestershire sauce, mustard, thyme, salt, and cayenne pepper in a medium bowl. Pour over everything in the cooker.

  2. Cover and cook on Low for 11 to 12 hours or on High for 5 1/2 to 6 hours.

  3. Remove the meat from the cooker; remove the onions with a slotted spoon, reserving the cooking liquid. Using two forks, shred the meat; discard fat. Skim the fat from liquid. Add the onions to the meat; add enough liquid to the meat to moisten.

  4. To prepare sandwiches: In a large skillet, cook onion and garlic in hot oil over medium heat about 5 minutes or until tender. Add 2 cups shredded beef (reserve remaining beef for another use), broth, pepperoncini peppers oregano, paprika, black pepper and celery seed. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until heated through and liquid nearly evaporates.

  5. Place cheese slices on half of the bread slices. Spread mayonnaise on remaining bread slices. Spoon meat mixture over cheese slices. Top with remaining bread slices.

Make ahead

Place 2-cup portions of the beef in airtight containers; cover and refrigerate for up to 3 days or freeze for up to 3 months.

Nutrition Facts (per serving)

454 Calories
17g Fat
37g Carbs
39g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 1 sandwich
Calories 454
% Daily Value *
Total Carbohydrate 37g 14%
Dietary Fiber 3g 9%
Total Sugars 5g
Protein 39g 79%
Total Fat 17g 21%
Saturated Fat 6g 31%
Cholesterol 73mg 24%
Vitamin A 701IU 14%
Vitamin C 6mg 6%
Folate 142mcg 36%
Sodium 975mg 42%
Calcium 263mg 20%
Iron 5mg 25%
Magnesium 57mg 14%
Potassium 616mg 13%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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