Philly Style Steak Sandwiches

March 9, 2015

Philly-style Steak Sandwiches

All Winter, I've been waiting for snow.  I mean, a really good snowfall that would completely shut the roads down encourage us to stay inside and keep warm. Well, this past week it finally arrived!  I was so excited with anticipation that I planned out our snow-day food in advance.  Yeah, not kidding here...just tryin' to keep it real.

The plan was to make something hearty, warm, and filling.  This was important because I knew that guy I have a huge crush on would be out shoveling the driveway and sidewalk and I wanted to make something he'd especially love:  Philly-style Steak Sandwiches.   My take on these delicious sandwiches is a little different because it's even heartier than the original IMHO.   I use tender fork-shredded chuck roast slow cooked all day in a delicious marinade which is then reduced to sandwich-ready perfection.  To really top it all off, I served it with my homemade hand-cut French Fries.   Man food at it's finest, although the kids and I wolfed it down too.

For anyone wondering, the answer is yes.  This meal would turn out just great in a crockpot.  I love my crock pots and use them all the time when I need to have something ready when I come home after work.  I have several because my family is so big that one simply isn't enough.  That said, cooking in a enameled cast iron dutch oven low and slow all day allows the flavors to deepen and develop in a way that crock pot cooking simply cannot match.  Trust me, you will see a huge difference if you compare the two.   So if you have the time and can be home while it cooks, try it in the oven and let me know what you think!

After taking it out of the oven, I remove any bits of fat and fork shred the beef.  It's really easy because the meat is so incredibly tender.  The next step is optional, but I like the meat to be dry enough that it doesn't cause soggy sandwiches.  I put the pot on the stove top over high heat for a few more minutes just until the juices begin to cook off and it's obvious that the only thing left in the pot is moist (not wet) beef, onion, and peppers.  This further concentrates the flavor and takes it to the next level.

I serve these babies on toasted rolls with garlic mayonnaise, provolone cheese, lettuce, and a few freshly sliced green peppers.  The crunch of the roll and bold and hearty flavor of the beef makes it truly a mouthwatering experience.  And they're even better the next day.

Philly Sandwiches

Philly-style beef sandwiches


4-lb chuck roast
2 medium onions, chopped
1/2 green pepper, sliced into thin strips
1 packet of Lipton onion soup mix
1/2 cup beef stock
1 shake Worchestire
2 tablespoons butter
1 teaspoon sugar 
Salt and pepper
Package of crusty steak rolls


1. Season chuck roast by liberally sprinkling with salt and pepper.  I usually use two times the amount of pepper to salt.

2.  Heat butter to medium high in an ovenproof heavy dutch oven.  When it begins to bubble, add chuck roast and sear it on both sides and the edges too if it's particularly thick.  Keep searing until it develops a lovely dark brown crust.  This is where the best parts of the flavor come from, so don't stop when it simply starts to get brown.  Take it all the way.  Don't even try to turn it for at least 8 minutes, otherwise you'll inturrupt the process and prevent the beautiful crust from forming.

3.  Remove chuck roast to a plate and allow it to rest. Allow juices to collect and do not discard them.  Now the pan is probably covered with browned bits and you might even be afraid that it'll just make a burnt mess it you put it in the oven, right?  Never fear, we're going to collect those browned bits and deglaze the bottom of your pot in the next step.

4.  Add onions and peppers to the pot and cook them over medium heat.  As they begin to sweat, the juices will begin to deglaze the pot.  

5.  When onions and peppers are soft and have done the job of deglazing the bottom of the pot, add the meat and any juices back into the dutch oven.

6.  In a small measuring cup of bowl, add the beef stock, onion soup mix, worchestire sauce, and sugar.  Mix well, and pour down over the roast.

7.  Cover dutch oven and place it in a 300F oven for 4-6 hours.  

8.  Use a fork to shred the meat and remove any obvious bits of fat while doing this.  

Note:  At this point, I usually stick it on the stove and cook on high to further reduce and concentrate the remaining juices.  Since this is going on a sandwich, I don't like it to be too juicy but hey, this is your sandwich and you can have it the way you want to.


Olivia said...

Yum. lunch or dinner- a hearty nutritious meal.

Pat said...

I've always wanted to try making these.

Jenna said...

That is such a treat.

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