Slow Cooker Philly Cheesesteak Ingredients1/2 medium white onion, sliced thinly2 tsp. light brown sugar1 tbsp. Worcestershire sauce2 tbsp. salted butter2 lbs. skirt steak or sirloin steak1 tsp. garlic powdersalt and pepper, to taste1/2 cup mushrooms, sliced2 medium green bell peppers, sliced thinly1 tbsp. soy sauce3 cups beef stock/broth1/4 cup chopped fresh parsleyhoagie rolls, mayonnaise, and provolone cheese, for serving InstructionsCombine onions, brown sugar, and Worcestershire sauce in a slow cooker.Stir around and add in butter and steak. Season meat with garlic powder, salt, and pepper.Add sliced mushrooms and green bell peppers to the slow cooker. Pour beef broth and soy sauce over everything, reserving 1/2 cup of the beef broth for later.Cover the slow cooker and cook on LOW for 6-8 hours (alternately, you can cook on HIGH for 5-6 hours), being sure to toss and add the other 1/2 cup beef broth about halfway through the cook time.Turn off heat or set to warm and stir in chopped parsley.To serve, spread mayonnaise on each hoagie roll and load it up with the steak mixture.Top with cheese, wrap in foil, and bake at 400 for about 5-10 minutes to allow the cheese to melt.