Stretch Philly Sandwich Recipes

PHILLY STEAK SANDWICHES

Steps:

• In a large skillet, saute the mushrooms, onions and green pepper in butter until tender. Divide beef among rolls. Top with vegetables and cheese; replace roll tops. , Place on an ungreased baking sheet; cover with foil. Bake at 350° for 15 minutes or until heated through. Meanwhile, in a small saucepan, combine bouillon and water; cook until heated through. Serve as a dipping sauce.

PHILLY STEAK SANDWICH

Steps:

• Place the beef in a large bowl. In a small bowl, mix together salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram and basil. Sprinkle over beef.
• Heat half of the oil in a skillet over medium-high heat. Saute beef to desired doneness, and remove from pan. Heat the remaining oil in the skillet, and saute the onion and green pepper.
• Preheat oven on broiler setting.
• Divide the meat between the bottoms of 4 rolls, layer with onion and green pepper, then top with sliced cheese. Place on cookie sheet, and broil until cheese is melted. Cover with tops of rolls, and serve.

STRETCH PHILLY SANDWICH

Steps:

• Preheat the oven to 375 degrees.
• Toss the onions, peppers and mushrooms in a bowl with 1 tablespoon of the oil and some salt and pepper.
• Heat a large cast-iron griddle over medium heat. Spread the butter onto the griddle and place the rolls cut side down. Lightly toast the buns on the griddle, about 2 minutes. Put the buns on a baking sheet until ready to fill.
• Add 1 to 2 tablespoons more oil to the griddle. Using long metal tongs, spread the onions, peppers and mushrooms across the hot griddle. Cook the vegetables until they start to blister and soften, about 4 minutes. Push the vegetables to one side of the griddle and put the steak down in a single layer on the other side. Sprinkle the steak with a large pinch of salt and pepper. Add a little more oil if needed. Cook the steak until it is no longer pink, about 4 minutes. Then put the pastrami on top. Cook all together until the steak edges are crispy and caramelized and the pastrami is warmed through.
• Turn off the heat and pile the cooked vegetables onto the bottom of the rolls. Separate the meat into two piles and place on top of the vegetables. Top each sandwich with 3 slices of cheese per bun. Put the baking sheet in the oven until the cheese is melted and bubbling, about 2 minutes. Serve immediately.

STRETCH PHILLY

Steps:

• Place roll on a hot flat top or griddle and lightly toast each side for 30 seconds.
• Grill mushrooms, onions and peppers on flat top for 1 minute.
• Place pastrami and rib eye on flat top and start to chop meat and mix together.
• Remove roll to a basket or serving plate.
• Season meat and vegetables lightly with salt and pepper.
• Fold grilled vegetables into chopped meat and continue chopping until all veggies and meat are chopped and well mixed and rib eye is mostly browned, an additional minute.
• Remove Philly from flat top with metal spatulas and place into toasted roll.
• Top with cheese sauce with and serve.

PHILLY CHEESE SANDWICHES

Steps:

• In a 3- or 4-qt. slow cooker, combine first 6 ingredients. Cook, covered, on low 7 hours. Stir in peppers; cook, covered, until meat and peppers are tender, 1-3 hours., Stir to break up meat. Serve beef mixture and cheese on buns.

GRIDDLE STYLE PHILLY STEAK SANDWICHES

Steps:

• Preheat an electric griddle or stovetop griddle over medium-high heat. On one half of the griddle, place the mushrooms, onion and pepper. On the other side, place the roast beef. Cook and stir each group separately, chopping the beef into smaller pieces as it cooks, and seasoning with salt and seasoned salt.
• When the vegetables are tender and the beef is hot, place the slices of provolone cheese over the beef to melt. Turn off the griddle. Scoop the cheesy grilled beef into sandwich rolls, and top with the onions and peppers.