I made this beef Philly using leftover roast beef from the French dip sandwiches. The cooked beef is incredibly versatile and makes a hearty, flavorful sandwich when paired with sautéed vegetables and melty cheese.
Any leftover beef roast works well for these sandwiches. This is an easy, flexible approach rather than a strict recipe—you can adjust amounts to your taste. Below is a simple method for turning leftover roast beef into satisfying Philly-style sandwiches.
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Beef Philly Sandwiches
Created by Amber Brady
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Yields1 sandwich
Ingredients
- Shredded beef chuck roast or leftover pot roast
- White onion, julienned
- Green pepper, julienned
- Steak seasoning
- Worcestershire sauce
- Pepper Jack cheese (or your preferred melting cheese)
- Hoagie or French rolls, toasted
Instructions
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Heat a non-stick skillet over medium heat and sauté the julienned onion and green pepper for 1–2 minutes, until they begin to soften but still have some bite.
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Add the shredded beef to the pan. Season with steak seasoning and a few splashes of Worcestershire sauce. If you have reserved au jus from a roast, a small amount works well here. Stir and cook until the beef is heated through. Add a splash of water if the mixture looks dry.
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When the beef and vegetables are hot and the vegetables are tender-crisp, top the mixture with slices of Pepper Jack or your favorite melting cheese. Add a little water to the pan and cover briefly so steam helps the cheese melt evenly.
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Spoon the cheesy beef and vegetables onto toasted hoagie or French rolls and serve immediately.
Notes
Tips: Use any melting cheese you prefer. Adjust seasoning and vegetable quantities to taste. This is a great way to repurpose roast beef into a quick, satisfying meal.
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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