Not gonna say it’s a philly, but it’s mine.

GROCERY LIST:

• 1 Sub Roll from your local Publix bakery (or Lewis Bake Shop Steak Rolls)
• 1 package shaved ribeye (you can get it pre-shaved in a package in the meat section)
• 1/2 white onion (diced)
• 1/2 green bell pepper (diced)
  • I know it’s not traditional but I like them so that’s why I said it’s not a philly
• White American Cheese (Cooper Sharp if you can find it but good luck finding it)
• Meat Church Blanco Seasoning (or any salt, pepper, garlic, herb combo you have)
• Some type of sauce. I get the Boars Head Garlic Aoli from the deli section, then combine it with fresh horseradish.

INSTRUCTIONS:

• Preheat a pan with some oil and butter, then soften up your onions and peppers. Add a little bit of your seasoning to the veggies as they’re cooking.
• At the same time, preheat your oven to the lowest setting, and toss in your cut open sub roll, just to warm them up. You aren’t trying to toast them.
• Remove the veggies, and go in with your shaved ribeye.
• You want to sear the meat a little bit on one side, add seasoning, then start breaking it up and letting it cook through.
  • Make sure to break the meat up into small bite-sized pieces as you’re cooking it. You want small pieces – like the size of a quarter.
• Once cooked, add back in your peppers and onions, then stir to combine.
• Turn the heat off, add as many slices of cheese as your heart desires, then cover it and let the residual heat melt the cheese.
• After about 5 minutes, stir everything together until the meat and veggies are coated evenly with melted cheese.
• Steps to assemble are below:
  • Take your roll out of the oven
  • Spread your sauce mixture on both sides of the inside of the roll
  • Cover the bottom of the roll with more American cheese
  • Load in your meat/veg/cheese mixture
  • Wrap in aluminum foil
  • Toss back in the oven until you’re ready to serve.

I typically make these for large groups, but this recipe is just for one 12″ sub roll. I typically do one pack of shaved ribeye per roll, and half of each veg. So if you want to make 2 full sandwiches, go with 2 packages of meat, 1 white onion, 1 green pepper, etc.