Philly Cheese Steak Sammies
This is a go-to meal for my family! It is very simple and soooo delicious! I've made them for parties, get-togethers, etc., and they are always a crowd-pleaser! It cooks up quick for busy weeknight meals with next to no clean-up! I like to serve the meat with hoggie rolls and soft flour tortilla shells so you have the option of a sandwich or a wrap. Piled high and topped with cheese; you seriously can't go wrong with this meal!!
This is a go-to meal for my family! It is very simple and soooo delicious! I've made them for parties, get-togethers, etc., and they are always a crowd-pleaser! It cooks up quick for busy weeknight meals with next to no clean-up! I like to serve the meat with hoggie rolls and soft flour tortilla shells so you have the option of a sandwich or a wrap. Piled high and topped with cheese; you seriously can't go wrong with this meal!!
- 1 tbsp. oil
- 1/2 tsp. pepper
- 1 large onion sliced thin
- 1 each green & red bell peppers sliced thin
- 1 large container mushrooms sliced
- 2 or 3 cloves garlic minced
- 1/2 tsp. seasoned salt
- a few dashes hot sauce **if you like spicy!
- 1 envelope lipton onion mushroom soup mix
- 1/2 c. water
- 1 tbsp. worcestershire sauce
- 2 pounds deli roast beef shaved or sliced
- 8 slices cheese (pepper jack, mozz, provolone)
- 1 8 pack hoagie buns or soft flour tortilla shells
- Carbohydrate 5.09203632892308 g
- Cholesterol 84.1985844 mg
- Fat 13.2715322363462 g
- Fiber 0.335471763748389 g
- Protein 27.6159273497885 g
- Saturated Fat 7.23658838784808 g
- Serving Size 1 1 Serving (176g)
- Sodium 1589.27483264845 mg
- Sugar 4.75656456517469 g
- Trans Fat 1.53593727327115 g
- Calories 255 calories
Step-by-step
- In a large skillet, saute the onions, peppers, and mushrooms in the oil. Season with the garlic, pepper, seasoned salt, and pepper flakes.
- After about 3 min. add the soup mix, water, worcestershire sauce, and beef; mix well. Simmer about 5 to 8 min. or till heated through and slightly thickened.
- Serve on buns with a slice of cheese.
- OPTIONAL: You can pour everything in a large crock pot; after the last addition of ingredients in step 2 and simmer on low. Guests help themselves and just keep coming back for more!!
Swapping raw ribeye for pre-cooked deli roast beef fundamentally alters how this skillet preparation behaves, removing the requirement for a heavy cast-iron griddle while demanding careful temperature control to prevent the lean protein from turning rubbery. Traditional versions relying on thinly sliced ribeye depend on the natural intramuscular fat rendering down over high heat to lubricate the beef, whereas shaved deli meat is already fully cooked and needs only gentle warming inside a simmering liquid matrix. That fundamental shift in protein structure means the cooking time drops dramatically from an hour of careful slicing and searing to a mere eight minutes of integration.
Originating from the street carts of South Philadelphia in the early twentieth century, this iconic sandwich historically pairs griddled beef with melted cheese wiz, provolone, or white American cheese on a crusty roll baked with a specific chew. Adapting the concept into a skillet-braised format draws inspiration from the Italian-American roast pork tradition of the same region, where pan juices and softened aromatics infuse the meat with moisture before it meets the bread. Slicing the onions, bell peppers, and mushrooms uniformly ensures they soften at the exact same rate during the initial three-minute saute in oil.
Utilizing dried soup mix introduces a concentrated hit of dehydrated alliums and umami compounds that dissolve into the water and Worcestershire sauce, instantly building a savory reduction without requiring hours of stock simmering. Fresh onions and mushrooms contain substantial moisture that releases slowly during cooking, whereas dehydrated equivalents deliver immediate flavor compounds that season the surrounding braising liquid more intensely. Balancing these pantry staples with fresh minced garlic requires adding the aromatics near the end of the vegetable saute so the volatile sulfur compounds do not burn and turn bitter.
Assembling the final sandwiches requires selecting a sturdy hoagie roll with enough structural integrity to hold the heavy, moisture-laden beef without dissolving into mush before the meal is finished. Toasting the buns briefly under a broiler before loading them with the warm meat and a slice of provolone creates an essential moisture barrier that protects the bread's crumb. Wrapping any leftover beef and vegetable mixture tightly in foil allows for safe refrigeration for up to three days, though the bread must always be applied fresh at the moment of consumption.
