I love a good Philly Cheese Steak sandwich. (I used to live in PA.) I also love a quick dinner solution. Which is how the Philly Roast Beef Sub was born in my house last week.
There are a couple of reasons I store extra meat in my food storage. I have been in dire times before and I know its a good idea to have a back up food plan. But I also love the convenience canned roast beef brings me on a late soccer game night. Of course, nobody needs to eat that roast beef straight out of the can. Just look at the tasy beautiful thing you can do with roast beef with just a few spices and ingenuity. Now this roast beef comes from my home canned quarts. You can learn all about how to can your own roast beef here. Feel free to use store bought canned roast beef or leftovers. It's all good.
I also used a green pepper and onion from my garden. It is my goal to eat something from my garden everyday during harvest season. I can't think of a more lovely way to use a green pepper.
I did get the seasoning (I slightly altered ) from the meat from a recipe for Philly Steak sandwich from user Swizzlesticks on allrecipes.com
The Philly Roast Sandwich
1 quart of roast beef, shredded. I would say that it turned out to be about 3 cups.
1/2 tsp salt
1/2 tsp black pepper
1.2 tsp chili powder
1/2 tsp onion sal
1/2 tsp garlic powder
1/2 tsp oregano
1/2 tsp basil or 1 tsp fres basil
1 onion sliced
1 green pepper, julienned
1/2 cup mushrooms (otional)
Slices of swiss or provolone cheese
4 Hoagie rolls.
1. Mix beef and spices together in a large microwavable bowl. Heat in microwave for 2 minutes.
2. Heat a Tb of oil in a skillet and saute onion, green pepper and mushrooms until tender.
3. Divide meat between rolls and top with onions and ppers. Top with cheese.
4. Place on cookie sheet and broil until cheese is melted. I leave my rolls open so the cheese melts and toasts and the bun gets a little crispy.