"This is a simple and delicious recipe for a hot sandwich that is a snap to make, and sure to be a real crowd-pleaser." — AUTUMNHEARTS
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1 (8 ounce) can
sliced mushrooms, drained
green bell pepper, seeded and sliced into strips
salt to taste
seasoned salt to taste
thinly sliced roast beef
submarine rolls, halved
I actually made my vegetables in a skillet instead of on my griddle. I used fresh mushrooms, red pepper and I added some fresh minced garlic and sauteed it with a little butter. I used Johnny's Seasoning Salt (Seattle, reppin' here!). For the rolls, I did spread them with garlic butter before toasting I did not eat this but my boys did and they really liked it. It was very simple, used on hand ingredients AND I was able to make dinner in no time. I'll use this recipe again. NOTE: It's really sad when people downrate a recipe due to them not being "authentic" or not what they expect a "real" version of the recipe to be. Everyone has their own take on what they think is good food. For us, we liked this (with a few small changes to suit what worked for us) and we'll make it again.
A great tasting sandwich. I reduced the sodium content from 2794mg to 531mg by using fresh mushrooms and subsituting 4 slices mozzarella cheese in place of 8 slices provolone cheese.
Ohhh---this was yummy...and EASY!!! A definite winner all the way around in my family. I don't usually care for roast beef, but when it was cooked up for these sandwiches---Delicious! I bought shaved roast beef from the deli and cooked it on the griddle with only Seasoned Salt and pulled it apart with two forks as it cooked. I sauteed the onions and peppers in a pan with some olive oil and toasted the hoagie rolls under the broiler. Set the sandwiches out on the table with some mayo and they were gone in no time flat! My husband even said they were better than the ones he had in Philly on his last trip! We'll be making these again!
This recipe is quick, easy and awesome! It's a favorite at our house - we serve it with a side of au jou.
Great recipe. I separately sauteed sweet onions & a variety of peppers & a clove of garlic (didn't have any mushrooms but they would be great in this recipe) in a skillet with some olive oil, then piled on my sandwich before I put the cheese on. I also toasted sandwich rolls on the griddle next to the roast beef. Also added a smear of mayo and a squirt of mustard to the bread. Delicious!
MMM. One this is the best philly I have ever had. I used fresh mushrooms, I hate the canned stuff. Instead of provole I use pepperjack for some spice. And wala the bet sandwhich ever. Thanks for posting!
I made these sandwiches with london broil tonight. I added a bit of hot sauce to the vegies and they were a big hit with the boys. Thanks!
this was very easy and tasted excellent
* Percent Daily Values are based on a 2,000 calorie diet.
Griddle Style Philly Steak Sandwiches
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 231
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