Philly Cheesesteak Sandwiches with Smoked Rib Roast
Leftover smoked rib roast is the secret to the best Philly cheesesteak sandwich you've ever made at home. The smoke is already in the beef, so the vegetables get the heat, and the meat gets warmed in just over a minute.
Servings: 2 servings
Calories: 664kcal
Ingredients
- 12 ounces smoked rib roast thinly sliced
- 2 hoagie rolls
- 4 slices provolone cheese
- ½ green bell pepper thinly sliced
- ½ onion thinly sliced
- 8 ounces mushrooms sliced
- 1 tablespoon butter
- salt to taste
- black pepper to taste
Instructions
- Slice the bell pepper, onion, and mushrooms thinly so they cook quickly and evenly.
- Heat a large skillet or griddle over medium-high heat and melt the butter.
- Cook the onion for 2 to 3 minutes until softened and starting to brown.
- Add the mushrooms and cook until they release their moisture and begin to brown, about 5 to 7 minutes.
- Add the bell pepper and cook until tender and lightly caramelized.
- Season the vegetables with salt and pepper, then push them to one side of the pan.
- Add the smoked rib roast to the empty side and warm gently for 60 to 90 seconds without overcooking.
- Chop the meat lightly with a spatula and combine it with the vegetables on the griddle.
- Top each portion with 2 slices of provolone and let the cheese melt.
- Toast the hoagie rolls lightly until the inside is just crisp.
- Fill each roll with the cheesy meat mixture and serve immediately.
Notes
Recipe Card Tips
- Slice the smoked rib roast straight from the fridge, cold. Cold beef cuts are thinner and cleaner than room-temperature beef, every single time.
- Cook the onions and mushrooms harder than you think you need to. Pale, half-cooked onions are the number one sign of a rushed cheesesteak. Wait for real color.
- Add the beef last and warm it for 60 to 90 seconds, no longer. It's already fully cooked. Anything past 90 seconds and you'll lose the tenderness you saved by smoking it slow in the first place.
- Toast the inside of the hoagie roll, not the outside. A barely crisp interior keeps the bread from going soggy under the cheese and pan juices.
- If you're doubling the recipe, cook the vegetables in two batches. A crowded pan steams instead of browns, and the whole sandwich falls apart on flavor.
- Make the filling first, then toast the rolls in the last minute. Hot bread plus hot filling means the cheese keeps melting all the way to the table.
Nutrition
Serving: 1sandwich | Calories: 664kcal | Carbohydrates: 30g | Protein: 48g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.2g | Cholesterol: 132mg | Sodium: 639mg | Potassium: 1137mg | Fiber: 3g | Sugar: 4g | Vitamin A: 629IU | Vitamin C: 29mg | Calcium: 348mg | Iron: 3mg