A Philly Cheesesteak... Thats all you need if you want to coerce J to do anything...
We go to Texadelphia and its J's mecca of Phillys, but we dont have to go to a Philly specialty restaurant for him to get one.. if your menu has one, he will eat it, even if we are at a mexican restaurant or an amazing italian restaurant, doesn't matter... its on the menu, its on his plate.
Until I cooked this meal, I am prety sure the best Philly J had was at Cowboys Stadium... and I'll agree, they are pretty DANG good!
However... I kid you not... these Philly's are legit... I found them on Pinterst... who is surprised?
Well, we had them for dinner, then lunch the next day... and if we had not ran out of meat, we probably would have had them AGAIN!
2 c. beef broth
1 pkg onion soup mix
1 lb. Black Angus rare roast beef (regular roast beef works great too, just make sure it's from the deli and thinly sliced)
1 green bell pepper, sliced
1 large white or yellow onion, sliced
8 oz. cream cheese
sliced provolone cheese (2 slices per sandwich)
3-4 hoagie rolls
Bring beef broth and onion soup mix to a boil. Add roast beef, reduce heat, and simmer for about 5-10 minutes. In the meantime, in a large skillet saute onion and green pepper. When beef is done simmering, drain juices. Add roast beef to skillet along with about 4 oz. of cream cheese. When the cream cheese in the skillet is all melted, generously portion beef mixture onto each hoagie roll. Top with provolone cheese and place sandwiches, open-faced on a large baking sheet. Broil on high for about a minute or until cheese becomes bubbly and bread becomes slightly toasty. Remove from oven and serve immediately.
All I can say is YUMMMM-O! We will be having these again, and if J has anything to do with it, it will be frequent. Enjoy!