By Alison Grant on | Updated | 1 Comment
This Philly Cheesesteak recipe is everything you want in a sandwich: ooey gooey cheesy goodness on top of perfectly tender meat loaded with peppers and onions. It’s the ultimate sandwich, hands down!!
You may have heard me say how my husband, Matt, isn’t a big foodie. He doesn’t really get excited when I make a new dish – he loves to support me and encourage me, but he doesn’t freak out over food often. So when I made my Philly Cheesesteak Cauliflower Tater Tot Casserole and barely had time to snap some photos before the whole pan was gone, I knew my cheesesteak was a keeper.
Since then, I’ve turned my philly cheesesteak recipe into a classic sandwich, and now he’s got a new favorite! Whenever it’s his turn to pick what’s for dinner, he’ll request this recipe by name. I’ve probably made this for him 5 or 6 times in the last two months, lol!
I’ve got no complaints – philly cheesesteaks are probably one of my all time favorite meals, too! And the fact that it is a 30-minute meal takes the cake!
WHY THIS SANDWICH WORKS
This recipe is everything a homemade philly cheesesteak sandwich should be. Layers of melty cheese on top of tender, melt-in-your mouth boneless rib roast, with just the right amount of crunch from the bell peppers and onions all stuffed inside a hoagie roll. Totally drool worthy, right?
INGREDIENTS YOU’LL NEED
- 2lbboneless rib roast
- 3bell peppers(any blend of green, red, orange, yellow)
- 2small yellow onions
- 2tbspbutter
- 2tbspvegetable oil
- 6sliceswhite American cheese
- 6Italian sub rolls– Amorosos Rolls are recommended!
HOW TO ASSEMBLE A PHILLY CHEESESTEAK
This is one of our easiest sandwich recipes with quick prep and even faster cooking. It takes less than 30 minutes to make.
- Dice onions and bell peppers and thinly slice beef
- Melt butter and saute onions and peppers – set aside
- Add vegetable oil and cook meat in 2-3 batches and add to the onion-pepper mixture
- Cut Italian subs in half and place on a baking sheet to broil until golden brown
- Spoon meat and onion-pepper mixture onto one open half of sandwich.
- Cut slice of cheese in half and place both pieces over the filling.
- Return to the broiler until the cheese is melted
- Remove from oven and serve
HOW TO COOK THEM OVER THE CAMPFIRE
This philly cheesesteak recipe makes a wonderful campfire meal. I love to make up a bunch of these ahead before camping season. Then all I have to do is add them frozen to the cooler, keeping my other food frozen longer, and then cook over the fire.
- Your campfire should have been going for a while so that you have a nice 1-2 inch layer of hot & ready white coals. If you are using briquettes, light them and wait about 10 minutes until they are not flaming and starting to turn white.
- For best results use a grate over the coals about 2 inches above them. Place your foil sandwiches on the grate and cook for 5 minutes on one side, then flip over and cook another 5 minutes on the other side.
- If you don’t have a grate, place directly on the hot coals and cook, turning the foil sandwiches every 2 minutes for about 8 -10 minutes total or until heated through, being careful not to burn them. Serve.
EXPERT TIPS & FAQS
HOW DO YOU SLICE THE RIB ROAST?
Thinly slice your steak against the grain. To identify which direction thegrainof themeatis running, look for the parallel lines of muscle fiber running down themeat, andsliceperpendicular to them.
For easier slicing, cover and freeze your steak for 30 minutes. Cut away any excess fat and then use a sharp knifeto thinly slice against the grain.
Tip: You can also ask your butcher to partially freeze and slice your roast for you if you call in advance.
HOW DO YOU FREEZE PHILLY CHEESESTEAK SANDWICHES?
- Allow bread, meat and pepper mixture to cool to room temperature. Equally divide meat mixture to half of the subs.
- Cut slice of cheese in half and place both pieces over the filling. Top with sub top half.
- Wrap each sandwich first in non-stick aluminum foil. Then wrap it with a layer of heavy-duty foil.
- Place all sandwiches into gallon sized freezer safe bags, label and freeze.
If you prefer smaller portions, cut your sandwiches in half then wrap in foil. You can store your philly cheesesteak sandwiches in the freezer for about 3 months.
Tip: Write the date and reheating instructions on the baggie so your husband or kids can heat one up when they have a craving for a meaty, cheesy sandwich.
REHEAT FROM FROZEN – Preheat oven to 350 degrees. Place foil-wrapped sandwiches into center of oven directly on rack. Bake for 17-20 minutes or until cooked all the way through. Remove from oven and serve.
WHAT CHEESE IS BEST ON A PHILLY CHEESESTEAK?
My favorite cheese to use is white American cheese because it has a mild flavor and really compliments the meat and veggies. You could also use provolone, too, which is similar to white American cheese. And if you are feeling REALLY crazy, try out Cheez Whiz on it! YUM!
WHAT EXTRA TOPPINGS CAN I PUT ON IT?
- Hot or sweet peppers
- Lettuce
- Tomato
- Mayonnaise
- Ketchup
- Fried Onions
- More cheese!!
Tip: You could also make this a vegetarian Philly by replacing the mushrooms in place of the meat. Mushrooms offer a great “meaty” texture.
WHAT GOES WITH PHILLY CHEESESTEAK?
Philly cheesesteaks are one of those sandwiches that go with just about anything, but some of my favorite side items are potato chips, oven baked french fries, or potato salad.
MORE MAKE AHEAD CAMPING RECIPES?
- Easy Steak Fajita Foil Packets Recipe
- Frito Bandito Recipe
- 5 Make Ahead and Freeze Foil Packet Recipes for Oven, Grill or Campfire Cooking
- Campfire Apple Crisp Foil Packets
- 4 Ingredient Pizza Pocket Recipe {Camping Recipe}
- Pineapple Upside Down Cake Campfire Desserts
- 10 Cheap and Easy Camping Meals
- Foil Packet Campfire Nachos
This is the BEST philly cheesesteak recipe and is an absolute family favorite in our home and I bet it will be in yours, too! If you make these sandwiches, share a photo on Instagram and tag@happymoneysaver so I can see it!
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Make Ahead Freezer Philly Cheesesteak Sandwiches
Published By Karrie
Cuisine American
Keyword Camping, Freezer Friendly
Servings 6
Prep Time 10 minutes mins
Cook Time 15 minutes mins
It's the ultimate sandwich – ooey gooey cheesy goodness on top of perfectly tender meat, and loaded with peppers and onions.
Ingredients
- 2 lb boneless rib roast
- 3 bell peppers (any blend of green, red, orange, yellow)
- 2 small yellow onions
- salt and pepper
- 2 tbsp butter
- 2 tbsp vegetable oil
- 6 slices white American cheese
- 6 Italian sub rolls Amorosos Rolls are recommended!
Instructions
Thinly slice your steak against the grain. See note below.
Cut the slices into tiny bite-sized pieces (1/2 inch – 1 inch pieces). Sprinkle them with some salt and pepper.
Dice your bell peppers and onions into small equally sized pieces.
In a large cast iron skillet or flat-top griddle melt butter over medium heat. Add onions and cook, stirring often for 2 minutes until onions have started to sweat. Reduce heat to low and add in diced bell peppers.
Continue to cook on low 5-6 minutes or until onions have caramelized and peppers aren't crunchy at all. Remove from skillet and set aside in a medium bowl.
Add vegetable oil to cast iron skillet or flat tip griddle. Place over high heat. Add meat in 2-3 batches and cook about 2 minutes, stirring constantly until no longer pink. Remove pan from heat.
Sprinkle salt all over the top of meat with more pepper. Transfer to the bowl with the onions & peppers. And stir gently to combine.
Preheat oven to broil. Cut your Italian sub rolls in half. Place on a baking sheet with cut sides up.
Place the opened rolls under the broiler for 1-2 minutes or until just starting to get lightly golden brown. Remove from oven.
Make it Now
Spoon meat and onion-pepper mixture onto one open half of sandwich. Cut slice of cheese in half and place both pieces over the filling.
Return to boiler and broil until cheese is melted, being careful to watch the other half of bread that it doesn’t get too dark or burn.
Remove from oven and serve.
Make it a Freezer Meal
Allow bread, meat and pepper mixture to cool to room temperature. Equally divide meat mixture to half of the subs. Cut slice of cheese in half and place both pieces over the filling. Top with sub top half.
If you prefer smaller portions feel free to cut your sandwiches each in half.
Wrap each sandwich first in non-stick aluminum foil. Then wrap it with a layer of heavy-duty foil. Place all sandwiches into gallon sized freezer safe bags, label and freeze.
Reheat from Frozen
Preheat oven to 350 degrees. Place foil-wrapped sandwiches into center of oven directly on rack. Bake for 17-20 minutes or until cooked all the way through. Remove from oven and serve.
Cook over the campfire
Add them frozen to the cooler, keeping my other food frozen longer, and then cook over the fire.
Get your campfire going so that it has a nice 1-2 inch layer of hot & ready white coals. If you are using briquettes, light them and wait about 10 minutes until they are not flaming and starting to turn white.
For best results use a grate over the coals about 2 inches above them. Place your foil sandwiches on the grate and cook for 5 minutes on one side, then flip over and cook another 5 minutes on the other side.
If you don't have a grate, place directly on the hot coals and cook, turning the foil sandwiches every 2 minutes for about 8 -10 minutes total or until heated through, being careful not to burn them. Serve.
Notes
Tips for slicing the roast –Thinly slice your steak against the grain. To identify which direction thegrainof themeatis running, look for the parallel lines of muscle fiber running down themeat, andsliceperpendicular to them.
For easier slicing, cover and freeze your steak for 30 minutes. Cut away any excess fat and then use a sharp knife to thinly slice against the grain. You can also ask your butcher to partially freeze and slice your roast for you if you call in advance.
Nutrition
Serving: 1g | Calories: 642kcal | Carbohydrates: 40g | Protein: 37g | Fat: 36g | Saturated Fat: 17g | Cholesterol: 112mg | Sodium: 737mg | Potassium: 724mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2178IU | Vitamin C: 79mg | Calcium: 245mg | Iron: 12mg
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About Karrie
Food is my love language. But so is saving money. So I like to combine the two a lot and make thrifty make ahead and freeze meals to save time. Because life is busy, and freezer meals can come to the rescue for all of us. And yes, they actually CAN taste good. Read more...
