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Slow Cooker Philly-Style Shredded Beef Sliders with Melted Provolone

These Slow Cooker Philly-Style Shredded Beef Sliders feature tender, slow-cooked chuck roast, savory onions, and melted provolone cheese tucked into buttery, toasted slider buns. Simmered in beef consommé and Worcestershire sauce, the shredded beef develops a rich, satisfying flavor. These easy beef sliders are perfect for family dinners, game days, and casual gatherings.
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Prep Time 15 minutes
Cook Time 8 hours 15 minutes
Total Time 8 hours 30 minutes
Servings: 8
Course: Dinner
Cuisine: American
Calories: 429
Ingredients Method Notes

Ingredients
  

  • 1 2½-pound boneless beef chuck roast
  • 2 teaspoons seasoned salt
  • 1 medium onion cut into ½-inch slices
  • 2 teaspoons cooking oil
  • 1 14-ounce can beef consommé, undiluted
  • 1 teaspoon Worcestershire sauce or to taste
  • 1 tablespoon unsalted butter or more as needed
  • ½ 15-ounce package slider-sized burger buns
  • 8 slices provolone cheese halved

Method
 

  1. Season the beef. Sprinkle 1 teaspoon of seasoned salt over each side of the chuck roast, making sure both sides are evenly seasoned.
  2. Prepare the slow cooker. Set the slow cooker to Low. Arrange most of the sliced onion in an even layer across the bottom, reserving a few slices for the top of the roast.
  3. Brown the chuck roast. Heat the cooking oil in a nonstick skillet over medium-high heat until shimmering. Add the seasoned roast and sear for 3–4 minutes per side, until browned.
  4. Add the beef and cooking liquid. Transfer the browned roast to the slow cooker, placing it over the onions. Pour in the undiluted beef consommé and Worcestershire sauce. Arrange the reserved onion slices over the beef.
  5. Slow cook until tender. Cover and cook on Low for 8–10 hours, or until the roast is very tender and easily pulls apart with a fork.
  6. Shred the beef. Carefully transfer the cooked roast to a cutting board. Use two forks to shred the meat, removing and discarding any excess fat and tough membranes.
  7. Keep the beef warm. Return the shredded beef to the slow cooker and gently mix it with the cooking juices. Keep warm while preparing the buns.
  8. Toast the slider buns. Melt the butter in a nonstick skillet over medium heat. Open the slider buns and place them cut-side down in the skillet. Toast for 2–3 minutes, until lightly golden. Repeat with the remaining buns, adding more butter if needed.
  9. Assemble the sliders. Place a half-slice of provolone cheese on each bun half. Add approximately ⅓ cup shredded beef to each bottom bun, squeezing out most of the cooking liquid first. Top with cooked onions, as desired.
  10. Serve warm. Place the top buns over the filling and serve while the beef is warm and the cheese is softened.

Notes

  • For a different cheese option, replace the provolone with Cheez Whiz. Spread it onto each bun half before assembling the sliders.
  • Use a boneless beef chuck roast for tender, easily shredded beef.
  • The roast should cook on Low for 8–10 hours, depending on how quickly it becomes fork-tender.
  • Remove excess cooking liquid from the shredded beef before assembling to help prevent soggy buns.
  • The recipe makes 8 sliders, with one slider per serving.