- 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.
Full-Bodied Red Wine
Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.
Reviews for Philly Steak Sandwiches
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"So good! And easy to cut in half for me and my hubby! Going to make these again really soon!"
"This is my go to recipe when I have a large crowd to feed.... it's very quick and easy, so I don't have to spend to much time in the kitchen."
"This was quick and easy to make. I bought roast beef from the deli which made it easy to prepare. My family really enjoyed dinner and asked to add this recipe to our menu."