Friday, August 23, 2013

Food Friday - Philly Beef Sandwiches

Philly Beef Sandwiches
Adapted from Favorite Family Recipes
  So, I've been trying a ton of new recipes lately.  I've had some total failures and a few that were ok but nothing to write about until this sandwich.  First, it is beyond easy because you use sliced roast beef from the deli.  Second, the flavor is fantastic.  Third, my husband loved it :-)  Adding the cream cheese to the meat and veggies really adds a creamy texture.  There is one thing I would change next time and that is that I would use the "traditional" Cheese Whiz to spread on the bun instead of more cream cheese.  We did use the Au jus sauce that the meat warmed in as a dip and it was fantastic especially since it really is not greasy due to using the sliced beef.  

  • 2 c. beef broth
  • 1 pkg onion soup mix
  • 1 lb. Black Angus rare roast beef (regular roast beef works great too, just make sure it's from the deli and thinly sliced)
  • 1 green bell pepper, sliced
  • 1 large white or yellow onion, sliced
  • 8 oz. cream cheese
  • sliced provolone cheese (2 slices per sandwich)
  • 3-4 hoagie rolls
  • Bring beef broth and onion soup mix to a boil. Add roast beef, reduce heat, and simmer for about 5-10 minutes. In the meantime, in a large skillet saute onion and green pepper.
  • When beef is done simmering, drain juices (you can keep the juice if you want to make an "au jus" dip.. I tried this a couple weeks ago when I made these at my sister's house and it was awesome). Add roast beef to skillet along with about 4 oz. of cream cheese.
  • Spread remaining cream cheese on each hoagie roll. When the cream cheese in the skillet is all melted, generously portion beef mixture onto each hoagie roll.
  • Top with provolone cheese and place sandwiches, open-faced on a large baking sheet.
  • Broil on high for about a minute or until cheese becomes bubbly and bread becomes slightly toasty. Remove from oven and serve immediately.

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