Crockpot Philly CheeseSteaks.

In the bowl of a crockpot, toss together the onions, brown sugar and worchestire sauce. Add the butter and steak. Sprinkle the steak with garlic powder and then generously sprinkle with salt and pepper. Nest add the mushrooms and bell peppers and then pour in 2 1/2 cups of beef broth + the soy sauce. Cover and cook on low for 6-8 hour or on high for 5-6 hours, stirring once or twice throughout cooking if possible. If the liquid get too low (if the steak is not mostly submerged in beef broth), add the remaining 1/2 cup of beef broth.

Once the steak is finished cooking, stir in the cilantro. Taste and adjust salt + pepper to your liking.

Preheat the oven to 400 degrees F. Spread a little mayo on each hoagie (if using) and then stuff equal amounts of the steak mixture into each hoagie roll and then generously top with provolone cheese. Wrap each hoagie in foil and place in the oven for 5-10 minutes or until the cheese has melted. Serve warm with jalapeños + french fries if desired.

To Make these Cheesesteak on the Stove

Preheat the oven to 400 degrees F.

Heat a a large skillet over medium high heat. Add 2 tablespoons butter and the onion. Sprinkle the onion with brown sugar, cook for about 5 minutes or until the onion is soft. Add the green pepper, mushrooms and a pinch of salt and pepper. Cook 5-8 minutes or until the veggies are soft. Remove from the skillet and place in a bowl.

Return the skillet to medium high heat and add another tablespoon butter. When the skillet is hot, add the steak and sprinkle it with the garlic powder. Cook for 2-3 minutes or until the steak is cooked to your liking. Remove from the heat and add the worchestire sauce and soy sauce. Spread a little mayo on each hoagie (if using) and then stuff equal amounts of the steak mixture into each hoagie roll and then generously top with provolone cheese. Wrap each hoagie in foil and place in the oven for 5-10 minutes or until the cheese has melted. Serve warm with jalapeños + french fries if desired.