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Philly Cheesesteak Sandwiches

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Ingredients

Adjust Servings:
24 1/2 ounces steak-ums or 24 1/2 ounces shaved rib eye steaks
4 - 5 split fresh hoagie rolls or 4 -5 french bread
1/2 lb sliced provolone cheese or 1/2 lb melted cheddar cheese, spread
8 ounces sliced fresh button mushrooms (optional)
1/2 green pepper, thinly sliced (optional)
1/2 large sweet vidalia onion, thinly sliced (optional)
2 tablespoons olive oil
1 pinch kosher salt
1 pinch black pepper
1/2 cup sliced banana pepper

Nutritional information

969.3
Calories
642 g
Calories From Fat
71.3 g
Total Fat
31.1 g
Saturated Fat
162.6 mg
Cholesterol
965.9 mg
Sodium
32.5 g
Carbs
2 g
Dietary Fiber
1.6 g
Sugars
49.2 g
Protein
323 g
Serving Size

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Philly Cheesesteak Sandwiches

Features:
    Cuisine:

    We are hunters and get an elk each year so our sandwiches are made with very thinly sliced rib eye elk steak, and provolone. An easy way to make the french bread or hoagies turn out great is to spread open pieces or halves, with butter/evoo, and broil for just a brief time under the high broiler to make a super crunchy crust. Just the outer part of the bread is toasted, then put your fillings of choice inside. I never heard before about scooping out some of the inner soft part of the bread so your sandwich would hold more good stuff inside---I will try that, as it will probably be less messy too. You can toast your French Dip breads that way too!! Happy eating all!!!

    • 45 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    Philly Cheesesteak Sandwiches,Easy and quick to make. I like using provolone cheese although you can use cheddar spread (melted Velveeta or Cheez-Whiz) if it suits you.,We are hunters and get an elk each year so our sandwiches are made with very thinly sliced rib eye elk steak, and provolone. An easy way to make the french bread or hoagies turn out great is to spread open pieces or halves, with butter/evoo, and broil for just a brief time under the high broiler to make a super crunchy crust. Just the outer part of the bread is toasted, then put your fillings of choice inside. I never heard before about scooping out some of the inner soft part of the bread so your sandwich would hold more good stuff inside—I will try that, as it will probably be less messy too. You can toast your French Dip breads that way too!! Happy eating all!!!


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    Steps

    1
    Done

    In a Large Skillet, Heat Olive Oil and Add Sliced Mushrooms, Green Pepper, Onion, Salt and Pepper (if Using).

    2
    Done

    Cook Over Medium Heat 8-10 Minutes or Until Tender and Onions Begin to Caramelize.

    3
    Done

    If Slicing Your Own Bread, It Works Best If the Bread Is not Sliced All the Way Through, but Sort of Hinged at One Side.

    4
    Done

    Place 5-6 Ounces Frozen Steak-Umms on a Heated Griddle or Frypan and Cook Until Nicely Browned, Shredding Meat With Forks or a Spatula as It Thaws and Cooks, and Shaping Meat Into a Bun-Shaped Pile.

    5
    Done

    Drain Off Any Fat as It Accumulates in the Pan.

    6
    Done

    Place Some of the Cooked Vegetable Mixture on the Pile of Cooking Meat.

    7
    Done

    When Meat Is Done to Your Liking, Place Opened Hoagie Roll Over Meat and Use a Long Spatula to Lift Sandwich and Turn It Over.

    8
    Done

    Put Any Dropped Filling Into the Bun.

    9
    Done

    Add Sliced Banana Peppers to Sandwich and Any Condiments (mustard or Mayo).

    10
    Done

    Place 2 (1-Ounce Each) Slices Provolone Cheese Over Filling (or You May Add Melted Cheddar Spread at This Point).

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