Philly Steak Sandwich

Phily Steak SandwichIngredients:

  • 2 Tbsp olive oil
  • 1 large yellow onion, sliced thin
  • 1 large green bell pepper, sliced thin
  • 1 tsp kosher salt, divided
  • ½ tsp black pepper, divided
  • 1 pound SAMPCO Extra Lean Shredded Beef
  • ¼ tsp garlic powder
  • 2 cloves garlic, minced
  • 1-2 Tbsp water or beef broth, if necessary
  • 4 soft hoagie rolls or hero sandwich loaves
  • 8 slices provolone or white American cheese


  1. Heat 1 tablespoon of olive oil in a large sauté pan over medium heat. Add sliced onions and green peppers and season with half the measured amounts of kosher salt & black pepper. Cook while stirring occasionally, until softened and caramelized, about 10 minutes. Transfer to a bowl & keep warm.
  2. Return pan to medium heat, add remaining tablespoon of olive oil. Add shredded beef to pan, using a wooden spoon to break up & evenly spread beef across surface of the pan. (Avoid crowding the pan; cook in 2 batches, if necessary.)
  3. Heat beef, undisturbed, for 3 minutes. Add minced garlic, garlic powder and remaining measured kosher salt & black pepper; stir well and continue cooking for 3 minutes (or longer for crispier texture.) Add 1 to 2 tablespoons of water or beef broth if pan appears dry. Return onions & peppers to the pan & stir well to combine; taste mixture and adjust for seasoning, as needed.
  4. For each roll, remove a bit of the inside dough and line insides with 2 slices of cheese. Top with one-fourth of the hot beef-onion mixture. (The heat [from beef] will melt the cheese.) Close sandwich & serve immediately (or wrap each sandwich individually with parchment paper or aluminum foil & keep warm). Serve with ketchup, if desired.

Makes 4 sandwiches