Saturday, September 24, 2011

Philly Beef Sandwiches

When I saw this recipe, I just knew I had to make it. Scott (and I for that matter) absolutely LOVE Philly sandwiches--with the exception of green peppers. Beef is good. Cheese is good. Onions and mushrooms are good. Put all of them together and you get yummy deliciousness!

To make this, you take the leftovers from the herbed beef roast, or you could just use some really good beef. I simmered the beef in a little bit of butter and wine to keep it moist. I also added wine tot he mushroom and onion mixture as I just love cooking with wine! It always seems to add just a little more flavor to it! It is obviously not necessary to the recipe if you don't have it on hand.

We served this with french fries and a salad and it made the perfect weeknight meal! 4/5 with ease...maybe just a tiny bit of tweaking to make it a 5!

Philly Beef Sandwiches

Philly Beef Sandwiches-adapted from Betty Crocker's Slow Cooker Recipes Booklet
Serves 6
Total Time: 20 Minutes

  • 4 tablespoons butter
  • 1 large onion, coarsely chopped
  • 2 cups sliced mushrooms
  • 1/2 cup of wine (optional)
  • 6 kaiser rolls, split
  • 3 cups leftover Herbed Beef Roast or any form of beef
  • 6 slices provolone cheese
Preheat oven to broil. Melt 2 tablespoons of butter and 1/4 cup of wine in a large skillet; bring to a boil. Add the beef and simmer until ready to make the sandwiches.

Melt 2 tablespoons of butter in a 10 inch skillet along with 1/4 cup of wine over medium high heat. Cook onion and mushrooms in butter mixture about 5 minutes, stirring occasionally, until vegetables are tender.

Place bottom halves of rolls on ungreased cookie sheet. Top with vegetable mixture, beef and cheese. Broil 4 to 6 inches from heat 2 to 4 minutes or just until cheese is melted. Top with tops of rolls.


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