Easy Philly Cheesesteak Recipe
This easy Philly Cheesesteak recipe with melted provolone cheese, onions, peppers, mushrooms, and leftover pot roast makes one delicious sandwich.
- 4 - 6 cups leftover shredded pot roast
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced 1
- 1 medium onion, sliced
- 1 - 2 cups sliced fresh mushrooms
- 1 teaspoon garlic powder
- salt and pepper, to taste
- hoagie rolls
- slices of provolone cheese
Preheat the broiler and line a baking sheet with aluminum foil. Set aside. Once you have your vegetables sliced, heat a large skillet to medium-high with 2 tablespoons olive oil. Add the vegetables and saute until just about tender.
Add the shredded leftover roast beef, season with salt, pepper, and garlic powder; and cook until heated through. While the beef is heating, prepare the hoagie rolls. I like to take a bit of the inside bread out to have more filling than bread. This is optional. Place hoagie buns on prepared baking sheet and pop into oven and allow to toast slightly to a light golden brown. Remove from oven.
Fill hoagie rolls with meat and vegetable mixture. Then top with slices of provolone cheese. Place baking pan back into the broiler long enough to melt the cheese - keep a close eye on the sandwiches so they don't burn.
Remove, add mayonnaise, if you like, then serve with potato chips or your favorite sandwich side.