Philly Style Hot Roast Beef Food

PHILLY SHREDDED BEEF SANDWICHES

Steps:

• In a large skillet, cook onion and garlic in hot oil over medium heat about 5 minutes or until tender. Add shredded beef, broth, pepperoncini peppers oregano, paprika, black pepper and celery seed. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until heated through and liquid nearly evaporates.
• Place cheese slices on half of the bread slices. Spread mayonnaise on remaining bread slices. Spoon meat mixture over cheese slices. Top with remaining bread slices.

HOT ROAST BEEF SANDWICHES & GRAVY

Steps:

• Place beef roast, water, dry onion soup mix and as much salt/pepper as desired in crock pot and cook on low for 9-10 hours.
• Whisk flour and water together for gravy until smooth and set aside.
• When roast is tender and done, pour broth into a saucepan and bring to boil on stove top.
• Add 2 beef bouillon cubes and Gravymaster to boiling broth.
• Then add flour and water mixture to boiling broth until desired consistency is reached for your gravy.
• Cut up beef roast and arrange pieces between two slices of bread.
• Smother sandwich (and french fries) with gravy and ENJOY!

PHILLY STYLE HOT ROAST BEEF

Steps:

• Mix all ingredients in Rub in a small bowl. Massage into roast.
• Place roast in a slow cooker and pour entire jar of pepperocini peppers onto roast, even the pepper juice.
• Put roast in fridge overnight.
• Remove from fridge. Bring water to a boil. Add bouillon cubes and continue to boil for 5 minutes.
• Pour broth over roast. Add garlic clove and onion into crock pot. Cook for 3-4 hours on high. (Some crock pots have medium, if so use medium for 5-6 hours).
• Remove roast from crock pot, keeping juice in the pot. Put roast in fridge to chill for at least 30 minutes.
• Cut meat into thin slices and return to au jus. Reheat for about 4-5 minutes so that meat gets warmed again.
• Serve on hoagie roll, kaiser roll, or french bread with pepperocini, provolone, and au jus.

PHILLY STEAK SANDWICH

Steps:

• Place the beef in a large bowl. In a small bowl, mix together salt, pepper, paprika, chili powder, onion powder, garlic powder, thyme, marjoram and basil. Sprinkle over beef.
• Heat half of the oil in a skillet over medium-high heat. Saute beef to desired doneness, and remove from pan. Heat the remaining oil in the skillet, and saute the onion and green pepper.
• Preheat oven on broiler setting.
• Divide the meat between the bottoms of 4 rolls, layer with onion and green pepper, then top with sliced cheese. Place on cookie sheet, and broil until cheese is melted. Cover with tops of rolls, and serve.

SLOW COOKER PHILLY-STYLE SHREDDED BEEF SLIDERS

Steps:

• Season each side of the chuck roast with 1 teaspoon seasoning salt.
• Set slow cooker on Low and spread out onion slices in a single layer on the bottom of the pot. Reserve a few slices for the top of the roast.
• Heat cooking oil in a nonstick skillet over medium-high heat until the oil shimmers. Brown seasoned roast in the hot oil, 3 to 4 minutes per side. Place on top of the onion slices, and pour undiluted consomme and Worcestershire sauce over the top. Cover with reserved onion slices.
• Cover and cook on Low until the beef is very tender, 8 to 10 hours.
• Remove beef from the slow cooker and place on a cutting board. Using two forks, shred the meat and discard fat and membranes. Return shredded meat to the slow cooker and keep warm.
• Melt butter in a nonstick skillet over medium heat. Open buns and place in the skillet, cut sides down. Toast for 2 to 3 minutes. Repeat for remaining buns, adding additional butter, if desired.
• Place a piece of cheese on each bun half. Add 1/3 cup shredded beef, squeezing out most of the liquid, and cooked onions, as desired. Cover with the top buns. Serve warm.

PHILLY CHEESESTEAK SANDWICH (((AUTHENTIC)))

Steps:

• Heat a griddle or a large saute pan over medium-high heat.
• When hot, cover bottom with olive oil.
• Add the onions and bell pepper and cook, stirring, until carmelized, which will take about 6 to 8 minutes.
• Add the garlic, salt and pepper, and cook for about 30 seconds.
• Then, push the mixture off to one side of the griddle.
• Add the meat to the hot part of the griddle.
• Cook, continuously flipping the meat over and slightly chopping the meat into slightly smaller pieces with 2 spatulas, until the meat is not pink, which should take about 2 minutes.
• Mix the meat and the carmelized onions and bell pepper together.
• Divide into 2 portions, and top both portions with the cheese to melt.
• If using Italian or French bread, cut the bread in half, crosswise, and slice lengthwise to open for the 2 sandwiches.
• Hollow out some of the soft white bread part from inside and place face down on top of the meat and cheese.
• When the cheese is melted, and with 1 or 2 spatulas, flip the sandwiches over and add topping, such as marinara sauce or ketchup, if desired, and serve immediately.

PHILLY (ITALIAN STYLE) HOT ROAST PORK SANDWICHES

Steps:

• Preheat oven to 350 degrees.
• Place pork roast in a baking dish (I use a 9 x 13 inch glass pyrex dish).
• Sprinkle generously with salt, pepper, garlic powder, basil, Italian seasoning and garlic flakes.
• Roast in oven for about 15 minutes or until juices start running and fat starts to melt and brown in the bottom of the pan, then add water to about 1/2 inch up the pan.
• Check every half hour or so and if water gets low, add a bit more to so it's about 1/2 inch up the pan every time.
• Each time you add the water, pour some over the roast, so the top does not get too dry.
• Roast until internal temperature reads 165-170 degrees (About an hour and a half TOTAL cooking time).
• Trim all visible fat from roast and discard.
• Slice roast very thin, in the pan if possible, so you don't lose any juices.
• If all goes well, the juices/gravy at the bottom of the pan should look golden brown, with darker flecks of spices, garlic and some little pieces of meat.
• Serve slices of pork on rolls, making sure that the slices have soaked up some of the juices (you can drizzle more juices on top, if you like, or you can thicken the gravy with water and cornstarch or flour, if desired).
• Enjoy!