Prep 15 mins
Cook 0 mins
DELICIOUS! This is by far a wonderful sandwich when you are craving onions, melting cheese and steak! Very EASY preparation. Provolone cheese is the only kind to use in making this sandwich. I have used thinly sliced ribeye steak with success, but have listed deli roast beef in this recipe. We prefer mayonnaise and mustard as condiments to this sandwich which enhance the flavor. Note: In my area we have a restaurant named J. Michael's Philly Deli. This recipe is similar to his version and it's darn good!
- 113.39 g deli roast beef (6 thin slices)
- 4 slice provolone cheese
- 1 onion, chopped
- 14.79 ml olive oil
- 2 hoagie rolls
- 29.58 ml butter
- Split hoagie roll and spread with butter. Lightly toast in skillet and remove.
- Saute onions in olive oil.
- Place roast beef slices on one side of roll and top with two slices of provolone cheese per sandwich. Melt cheese by broiling for approximately 1 minute.
- Add sauteed onions on top of melted cheese and top sandwich with other half of hoagie roll. (If using condiments, add before placing split roll on top.).
Darn good is right!!! I used Cajun roast beef from our local deli. I saut?ed the onions in 1 Tbl. each of butter and evoo in a large pan and then used the onion flavored butter to toast the rolls...one pan, less cleanup. I followed the rest of your recipe exactly. We topped these tasty sandwiches with tomato, mayo and spicy brown mustard. Loved, loved, loved this recipe Seasoned Cook. Thank you for sharing a new favorite.
I didn't follow exactly. I cooked the meat and begs separately, but added a sprinkling of Montreal Steak Seasoning to each. Added mushrooms, and used dehydrated peppers. The toasting of the buttered bread and cheese made this great. A minute was a bit too long in my broiler on low.
Very good!! Easy and fast. Thanks for posting.