Philly Cheesesteak Subs
Originated in Philadelphia, home of the best Cream Cheese!

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Philly Cheesesteak Subs

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Ingredients

Adjust Servings:
4 to 6 Sub Rolls
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Butter
Large White Onion Sliced thin
Medium size Green, Yellow, Red Bell Pepper Sliced thin
2 Cloves Garlic Minced, or use jarred
To Taste Salt
To Taste Fresh Ground Pepper
2 9oz Boxes Steak umm Or use thinly sliced steak or chicken
6 Slices Sharp Cheddar cut in half diagonally
6 Slices Pepper Jack cut in half diagonally
6 Slices Provolone cut in half diagonally
8oz Package Cream Cheese Room temperature
2 Cups Lettuce Any type, shredded
To taste Dill Pickle Slices I use 4 per sub
To Taste Pepperoncini I use a "forkful" per sub
To Taste Mayonnaise I use about 2-3 Tbsp per sub

Nutritional information

694
Calories
16g
Fat
32g
Carbohydrates
14g
Protein

Layers of beef, cheese, cream cheese, sauteed onions and peppers, lettuce, mayo, pickles, and pepperoncinis! These Philly Cheesesteak Subs are well worth the mess they make when you devour them!

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    Philly Cheesesteak Subs

    My version!

     

    I lived in Pennsylvania for a spell, along with many other places, the one recipe that stood out when I lived there was the Philly Cheesesteak Sub!  I had my first one at a Baseball game at Camden Yards in Baltimore while watching a Yankees game.  It was literally the best part of the whole game. the SUB!  It was AWESOME!

    I couldn’t get enough!

    And that’s an understatement!  I created my own version of this awesome new discovery I just found, the Philly Cheesesteak Sub! I’ve tried it many different ways, with chicken, steak, hamburger, you name it.  The chicken and steak versions are my favorite!  The trick is to cut your meat as thin as possible, so a deli meat slicer would come in handy here!

    A little History of the Philly Cheesesteak Sub

    The Philly Cheesesteak Sub originated in the 1930’s in Philadelphia, PA, and invented by a HOT DOG VENDOR!  This guy’s name was Pat Olivieri, he he just decided one day to grill up some beef he had purchased from a butcher, and slap it on an Italian roll.  A cab driver caught a whiff of the sandwich and asked the Hot Dog vendor to make him one.  Somehow he convinced Pat to stop selling his hot dogs and focus on this sandwich instead.  They became so popular that Pat eventually opened up his own restaurant, “Pat’s King of Steaks” which is still in operation today.

    Cheese wasn’t added until later

    Originally, the sandwich was only made with steak and fried onions.  Provolone cheese was added by a manager at the same location. It was after that cheese addition that the sandwich became known as the Philly Cheesesteak.  I’m not quite sure where the cream cheese came into play, but it makes the sandwich so much better!  Pat Olivieri is a Sandwich GOD in my book!

     

    I hope you enjoy my recipe, and save it for later.  Hey, a good way to do that is to save my Pin to your boards!  Thanks so much!

     

    Philly Cheesesteak Subs #creamcheese #steak #sub #fanfood

    Try some of my other recipes!

    Baked Hot Wings

    Creamy Baked Spaghetti

    Irresistible Corn Casserole

    Favorite Cashew Chicken

    Food.  Drink.  Life!

    XOXO

    She's Everything Tipsey | Signature

    Steps

    1
    Done

    Sautee your onions and peppers

    Heat your olive oil and butter in a large skillet or cast iron skillet over medium-high heat. Toss in your onions, bell peppers, and garlic. Sprinkle with salt and fresh ground pepper. Sautee until onion and peppers are a little scorched and fragrant. Remove from skillet into a bowl, and set aside (I keep them in my microwave to warm up when I need them). Don't clean out your pan! TIP: If you want your Subs toasted, turn your oven on to 425 degrees.

    2
    Done

    Brown your meat

    With the skillet you just used for step 1, break up your Steak umm meat (or whatever you're using), and cook until browned. Transfer to a bowl, and set aside.

    3
    Done

    Prepare the Sub Rolls

    Open or cut your sub rolls in half, being careful not to cut all the way through. Layer the lettuce on the bottom, then the pickles, then the pepperoncinis.
    For Toasting: Skip this step, except for the part about cutting your roll!

    4
    Done

    Melt the cheeses on your meat

    If you're using the skillet to melt your cheese, then put about 2/3 cup of the meat into a rectangular shape into your skillet. Top with 2 each of the sharp cheddar, pepper jack, and provolone. Cover, and heat over medium-low heat until the cheese is melted. With a long spatula, carefully scoop the whole mess and lay it on the lettuce half of your sub roll.
    For Toasting: Open your sub roll and spread as flat as possible without breaking the roll in half (I've done this many times!). Put 2/3 cup of the meat on your roll and top with the cheeses. On the other half, spread the cream cheese from one end to the other, however much you want! Toast in the oven on a baking sheet at 425 degrees for about 3-5 minutes, or until the cheeses are melted.

    5
    Done

    Build your Sub!

    Now that you've got the foundation of your subs finished, let's build this bad boy! Heat up your onions and peppers. Spread them on top of your meat, however much you want. Add another thin layer of lettuce on top of that (and if you want more pickles and pepperoncinis). On top of everything you have piled up on this sub roll, add a healthy layer of Mayo! To close the sandwich, take a fork and gently push on the front of the sandwich while you very gently push the top down, that will keep the stuffing from falling out when you try to close this monster! Ok now, DIG IN!!

    Rhonnie

    I help people be inspired with my Original Recipes, Health and Nutrition Tips and Advice, The Keto and Anti-Inflammatory Diets | Blogging Tips and Tools, Social Media Graphics | Pinterest Coach and Educator! | I write about a lot of different and awesome things.....just pick your fancy, and I hope I can help!

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