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echo2010

Beef philly Steak Sandwhiches

3 posts in this topic

I was highly impressed with how this recipe turned out.

I took a 3lb roast and sliced it about 1/2 inch thick since i wanted the meat to shred a bit. I added an envelope of Good Seasonings Italian dressing powder and 1 can of 14 oz beef broth.

Cooked the crud out of it on high until it was falling apart.

I took some bell peppers and onions and sauteed them until i got the desired doneness ( I like them with some crunch still)

I then buttered hard sub rolls and toasted them on the griddle.

I put swiss cheese on them and added the beef and pepper/onion mix.

It was fantastic

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If you have any left, try using Philadelphia Cream Cheese rather than swiss.

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Sounds great! I'm a big fan of giving the bread a slather of Garlic Mayo. Then putting some cheeze whiz on the meat, cover with provolone and throw it under the broiler for a few minutes.

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