Do you have some leftover roast beef or maybe some leftover London Broil or… some kind of steak. And now you’re wondering what to do with it? Now, if the piece that was left was lovely and rare, and very lean, I have an idea of what you can do with it. Cut it very thin and make a nice Philly style Steak Sandwich. This isn’t to be confused with the ‘real thing’, this one is the version we’re familiar with down here. There used to be a restaurant locally that had the best sandwich and when you ordered it ‘all the way’, it came complete with mushrooms and jalapeno’s, the pickled kind. And it was very, very, good. The nice cheesy, oniony, peppery, oozy kind of good. So, despite repeated attempts to replicate it and failing miserably, I had to try it once more. And this time, I almost nailed it. I think I need more cheese the next time and to let it melt into the onion/pepper/mushroom mixture a little more, but hey, I’m willing to try again.
Here’s how I put it together. I sliced up some green peppers, and sautéed them in a little EVOO and butter, just till they were done. Tipped them onto a plate, and got the next stage going.
Sliced the onions, and cooked them with some EVOO and butter til they were translucent, and put them onto the plate with the peppers.
I then sliced the mushrooms, sautéed them until they were done in a little EVOO and butter. (I always add a little olive oil to the butter when sautéing.
The olive oil is good for you anyway and keeps the butter from browning or burning as easily. When the mushrooms were done I mixed them together with the onions and peppers, and cooked them for a just a minute or so more.
Then I took some very thinly sliced roast beef, some of the veggie mixture and a few slices of the pickled jalapeno’s and put them into a separate pan, and basically let the veggies warm the meat, and finish cooking it a smidge. You don’t want to let the meat cook too much more, as it toughens it. I turned the heat off, and got the rolls ready.
I cut the rolls in half, buttered them and quickly browned them in a pan. As soon as they were done, I heaped the meat/veggie mixture on top, added a couple slices of mozzarella cheese, and some shredded cheddar cheese (cause I could), and placed them under the broiler in the oven until the cheese melted. And there you have it. And they were good. Next time, though, I will use provolone cheese, as I think its melt point is better, and makes for a more gooey sandwich.
Please pardon my photography on this, I’m using a different camera and it’s not as easy to take lovely closeups of the food without blurring a little.
At any rate, the sandwiches were a success, taste-wise and every time I make (remake) something like this, I improve on it a little, or at least try to.
Recipe: Philly Style Steak Sandwiches. Serves 2
2 green peppers, sliced, sautéed in a little Olive Oil and Butter
1 large yellow onion, sliced and sautéed in Olive Oil and Butter
8 oz. Mushrooms, sliced and sautéed in Butter and a little Olive Oil
5-10 pickled Jalapeno slices (more or less, according to your taste, you don’t have to use them if you don’t want to)
8 oz. thinly sliced Roast Beef
1 large Hoagie Roll or two smaller ones (you can also use a loaf of French Bread here, really good), sliced in half lengthwise and buttered.
2-4 oz. sliced Provolone Cheese, (more or less, depending on how gooey you want it)
1-2 oz shredded Cheddar Cheese
Saute’ the peppers, onions and mushrooms, separately, set aside. Add some of the pepper/onion mixture to a pan, then add in the meat to warm through. Add the jalapeno’s at the point as well.
Split the rolls lengthwise, butter and brown them in a skillet, then add the pepper/meat mixture on top, mound it up a little and then add the cheese to it. Place under broiler for a couple of minutes, until the cheese is melted and oozing down into the sandwich. Serve, making sure you have plenty of napkins handy to wipe your fingers, or wimp out like I do and use a knife and fork.
Try this the next time you have some leftover beef from a roast or a steak or … Just use your imagination and enjoy.