These steaks sandwiches are hearty enough to serve for dinner as well as lunch. The beef broth used for "dunking" adds an extra-special touch.—Sheryl Christian, Watertown, Wisconsin
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- 1/2 pound fresh mushrooms, sliced
- 2 medium onions, thinly sliced
- 1 medium green pepper, sliced
- 2 tablespoons butter
- 1 pound thinly sliced cooked roast beef
- 6 hoagie rolls, split
- 6 slices part-skim mozzarella cheese
- 4 teaspoons beef bouillon granules
- 2 cups water
- In a large skillet, saute the mushrooms, onions and green pepper in butter until tender. Divide beef among rolls. Top with vegetables and cheese; replace roll tops.
- Place on an ungreased baking sheet; cover with foil. Bake at 350° for 15 minutes or until heated through. Meanwhile, in a small saucepan, combine bouillon and water; cook until heated through. Serve as a dipping sauce. Yield: 6 servings.
Originally published as Philly Steak Sandwiches in Country Woman January/February 1996, p37
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Reviewed Oct. 15, 2014
"So good! And easy to cut in half for me and my hubby! Going to make these again really soon!"