Yesterday I shared with you my excitement over my professional-grade meat slicer Kitchen Essential or Luxury? Today I’d like to share a little bit of what I do with the meat I slice.
So how do I use all the melt-in-your-mouth shaved beef that I stock in the freezer after it’s slice? There are a lot of possibilities, but the main meal I use it for and the one the family likes best is Philly Steak and Cheese Hoagies. These just melt-in-your-mouth. It is wonderful how this meat, that would otherwise be somewhat tough and chewy if prepared with hand sliced round steak, just falls apart and melts in your mouth. Have I said melt-in-your-mouth yet – well I just can’t say it enough.
Thus far I have sliced/shaved more than 25 pounds of bottom round roast and we’ve eaten it this way and nobody has gotten tired of it. Still I don’t like to keep making the same things over and over again even if it is something we truly love. I’m afraid eventually we will get sick of it and then just the thought of it will make my stomach turn. This has happened with several meals I’ve made before so in the interest of saving a favorite meal for those special occasions I have been on the lookout for other things that I can use my shaved meat for. My next few posts will highlight some of the ones that were keepers.
For now, you definitely can’t go wrong with this recipe. Whether you make it with mushrooms, onions, and green pepper, or without or a combination thereof, this sandwich is truly a meal in itself. I like to serve it with a side of sour cream and dill sauce or Italian dressing and occasionally even serve a side of au jus. Come to think of it, this would probably be considered French Dip without all the veggies. So many possibilities, so little meals to eat in a day. No worries, there’s always tomorrow, and for this I am — Simply Grateful.
Ultimate Philly Steak & Cheese Hoagies
- 1 – 2 Pounds Shaved Beef (or if you don’t have access to a meat slicer and your local grocer does not sell it, Steak-Ums work too)
- 4 – 8 Hoagie or Sub Buns
- 2 Medium Onions, sliced thin
- 2 Green Peppers, sliced thin
- 8 oz. Sliced Mushrooms
- 2 – 3 Tablespoons Olive Oil
- 4 Tablespoons Butter
- 1 Pound Provolone Cheese, sliced
- Preheat oven to 400.
- Heat oil in large fry pan. Quickly fry the shaved beef in two or three batches. Remove from pan, cover, and set aside.
- Heat butter in same pan. Add peppers and onions. Cook 5 -6 minutes, stirring occasionally.
- Add mushrooms to onions and peppers. Cover and steam for 2 -3 minutes, until mushrooms release their juices. Remove from heat and set aside.
- Prepare sauces and/or au jus if using.
- Assemble sandwiches. Open buns and place bottoms on parchment lined cookie sheet.
- Top bottoms with slices of provolone cheese, equal portions of beef and vegetables, sprinkle with garlic salt, and top with additional provolone cheese.
- Place sandwiches in oven for 3 – 5 minutes, until cheese is melted.
- Remove from oven, place tops buns on sandwiches, and serve.
I like to serve this with a simple dill sauce. Combine 1/2 cup sour cream with 1 – 2 tsp. dill weed. Stir to combine.
Other options include topping with Italian dressing or dipping in au jus gravy.
Anyway you serve it though, it’s awesome!