Not-Quite-Philly Cheesesteaks

Yummy yummy not-quite Philly Cheesesteaks--easy hot sandwiches. These are perfect to make ahead and bake on busy nights.

I’m so excited to share one of my family’s favorite dinners with you!

My husband is from Pennsylvania, and he wants me to make sure to tell you that these aren’t really Philly Cheesesteaks. I’m a Nevada girl and they taste close enough to me. Regardless, they are scrumptious. And the best part is that you can take the basic idea and switch it up to make almost any kind of hot sandwich. I like to make extra meat so that I can make these up with leftover meat the next night.

You’ll need:

3 pound chuck, tri-tip, or other beef roast
1 cup beef broth
1 onion
1 green pepper
2T olive oil
12 slices Swiss cheese
6 sandwich rolls
Aluminum foil

Here’s what you do:

Put the roast and the beef broth in your slow cooker and cook on low six hours. When the meat is done, preheat the oven to 350 degrees.


Shred the meat. It should shred very easily. Discard any fat. Heat half of the olive oil in a pan to medium high. When the oil is hot, add the meat and just let it sit for 5 or 6 minutes. Don’t stir it or anything. You want it to get crispy on the bottom. While that’s happening, cut the onion into half-rings and the pepper into thin strips.



Put the meat on a plate and add the rest of the oil to the pan. Add the veggies and cook 3 to 5 minutes. The veggies should be starting to soften, but still a little crisp.

Lay out six pieces of aluminum foil large enough to wrap each sandwich. It’s time to assemble! Put the bottom half of a bun in the center of a piece of foil. Add 1/6 of the meat and 1/6 of the veggies. Top with Swiss cheese, then the top of the bun.

Wrap all six sandwiches and put them on a cookie sheet in the oven for 20 minutes at 350 degrees.


Unwrap and enjoy. They may not be ‘officially’ Philly Cheesecakes, but even the Pennsylvania guy thinks they’re pretty amazing!


Remember the best part? You can switch this baby up. Any kid of meat. Any kind of veg. Any kind of cheese. Wrap it up in foil and bake it for half an hour. Magic! We’ve had pork with sauerkraut, pork with roasted poblano peppers,  and also chicken parmigiana with chicken cooked in marinara sauce and mozzarella cheese. So good!

P.S. I just opened a Going Reno Facebook page. Want to keep me company? Like my page, then send me a message so I can like yours back. Let’s be friends!

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This post is linked to these awesome blogs:

Pretty Pintastic, Fancy This Fridays, Dear CreativesSerenity Now, Pinworthy Projects, Craft AlongThe SITS GirlsSunday ShowcaseMy Favorite ThingsSparkles of InspirationFlamingo ToesBouquet of TalentIt’s OverflowingNifty Thrifty Sunday

3 thoughts on “Not-Quite-Philly Cheesesteaks

  1. I have never had a philly cheeesteak sandwich because they are always loaded with onions. I have never even thought of making my own without the onions! This looks really good – definitely going to give it a try.


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