Whether you want to flex your culinary muscles for friends, family or a casual date, or you are just plain hungry, this recipe for a Philly style roast beef sandwich will tick all the right boxes at a steal for under $15.
*Note: Pricing does not include items commonly already found in the home; recipe feeds up to six people.
Here is what you are going to need:
• serving spoon
• small saucepan
• large frying pan
• knife, or meat shears
• measuring spoons
• 1 package of eight deli style rolls – $2.78
• 1 package of thinly sliced deli style roast beef (6 oz) – $3.39
• 1 package of sliced provolone cheese (8 oz) – $3.90
• 4 tablespoons of butter (1/2 of a stick)
• Pre-sliced Baby Bella mushrooms (8 oz) – $2.99
The “wet” mix:
• 1 box of beef broth (13.7 oz) – $0.99
• Black pepper (to taste)
• Table salt (to taste)
• 1 teaspoon of garlic powder
• 1 teaspoon of onion powder
• 1 teaspoon of Worcestershire sauce
The optional ingredients:
• A.1. Steak Sauce
• red or green bell peppers
Pour all of the beef broth into the small sauce pan.
Add the Worcestershire sauce, salt, pepper, garlic powder and onion powder to the beef broth; mix well with the serving spoon; and let it simmer on a burner over low heat for the duration of the other steps, up to step eight, stirring occasionally.
Note: Don’t let the broth come to a boil, and don’t forget to adjust heat accordingly if you notice it start to boil up.
Take the large frying pan and put it over medium-low heat and allow it to heat up for approximately two – three minutes.
Add the butter and slowly move it around the pan, using the spatula, until it is melted and evenly distributed across the bottom.
Rinse off the Baby Bella mushrooms in the sink under cool tap water. Shake them dry and add them to the butter in the pan and sauté, stirring occasionally for approximately three minutes.
*Note: This is also when you would cook the onion, bell peppers and jalapenos if you opted to use them, you would sauté them with the mushrooms, and it should take three to four minutes.
While the mushrooms are sautéing, take the roast beef and cut it into one inch wide strips up to four inches long.
Take a plate and lay two or three paper towels on it. Using the spatula, carefully remove the mushrooms from the pan and allow them to drain on the paper towels.
Drain the remaining liquid from the pan and return it to the heat.
Carefully pour half of the broth mixture into the frying pan (remain mindful of the steam that can burn you) and pour from the side not directly over the pan.
Add the beef strips to the liquid in the large frying pan, return the mushrooms to the pan and allow the mixture to cook in the beef broth over medium high heat, stirring often for approximately ten minutes. Leave the remaining broth in the saucepan simmering.
Note: The broth will absorb into the roast beef as well as evaporate, if it gets too dry and begins to burn, add more broth until it barely covers the bottom of the pan.
While the mixture is reducing, prepare the deli rolls with A.1. Steak Sauce, mayo or any other garnish you may want to add.
After the broth and beef mixture has finished cooking, take a circle slice of provolone cheese and tear it in half. Carefully maneuver the beef and mushrooms off to one side of the pan. Make two small piles, roughly the size of an ice cream scoop, in the cleared part of the pan. Place one half of the cheese on one pile, and the other half on the second pile. Allow the cheese to melt. This should take about two minutes.
Note: Make sure your piles are small enough for your spatula to handle or this could get messy in a minute.
Carefully slide your spatula under one of the small piles of meat and cheese and gently lift, setting it onto one half of the bottom bun of your deli roll. Repeat this step with the other pile onto the other half of the bun.
Note: The remaining broth in the sauce pan makes a great dipping sauce for your sandwich.
Repeat steps eleven, twelve and thirteen until you reach the number of sandwiches you want to make.