Giant Philly Cheesesteak Sandwich Supreme ((A Perfect Super Bowl Party Food))
Are you ready for some football food?? It’s that time of year where people are gathering around the TV rooting for grown men to do amazing things with a football. With all the effort it takes to root, we need some extra special, yummy game day food, right?! For this big game treat, I took a favorite hot sandwich & turned it into a real crowd pleaser.
Traditionally, a Philly Cheesesteak is a made to order, single serving sandwich. Well, that format won’t work for game day. No one wants to be stuck in the kitchen while everyone else is having a party. So bring on the party sandwich!
Simply preheat the oven to 400° & slice a 12 count package of dinner rolls. The key at this point is to leave the rolls connected.
Place sliced provolone on both sides of the rolls & add thinly sliced bell peppers. ((Or just start assembling on one side and then add the remaining cheese slices atop the meat.))
If your family is like mine, just add bell pepper ((and onions)) to HALF of the sandwich.
Saute´ onions…until they look like this.
For the meat, I used Top Blade ((or Flat Iron)). Simply trim ((removing fat and connective tissue)) & slice thinly. I have a little trick for thinly slicing this steak: pop it in the freezer for 30-45 minutes before slicing. This extra little step will firm the meat up just enough to make slicing super easy.
This Top Blade is a great cut of beef for quick cooking.
Once sliced, throw in a hot skillet. Stir occasionally until cooked through and the edges turn brown and crispy. It will stay juicy and tender – unlike other cuts of beef that will toughen up and dry out when cooked too quickly.
Let the meat drain for just a few minutes. This is a fatty cut of meat and draining helps make sure your pants will fit tomorrow.
I kept the onions & peppers quarantined to their zones, which pleased my entire herd. This is a “no tears allowed” meal! Oh, and notice how I added my very most favorite pickled peppers to my zone?? Yum!! They were SO good on this sandwich.
Close her up! Isn’t she pretty??
Wrap’er up tightly and bake at 400° for 20 minutes, or until cheese is melted through and the buns are hot & steamy.
Look how the edges of the sandwich get that crusty cheese border. This is our little secret, but the edges are the very best part!! Well, unless you are a soft & gooey middle kind of person. Then you should go for the middle!
- 1 lb flat iron or top blade, trimmed ((remove extra fat and connective tissue)) and sliced thin
- steak seasoning blend ((I like McCormick's Montreal Steak Seasoning blend))
- 1 pkg 12-count dinner rolls ((not torn apart))
- 1/2 medium sweet onion, thinly sliced
- 1 medium bell pepper, thinly sliced
- 12 thin slices of provolone cheese
- Preheat oven to 400°.
- In a large skillet, heat 1 T of cooking oil over medium flame. Add sliced steak to the hot skillet and cook until the edges are brown and crispy and no pink remains*. Once cooked, remove from skillet and allow to drain on a paper towel for a minute or two before adding to the sandwich. **While the meat is cooking, add 1 T of cooking oil to a medium skillet and heat. Caramelize the onions over medium flame, stirring occasionally to keep from burning.
- While the meat & onions are cooking, remove the dinner rolls from the package ((do not tear the rolls apart)) and slice through the connected rolls horizontally. This will give you one top half and one bottom half.
- Place 6 slices of cheese evenly on the bottom slice of the sandwich. Top with bell peppers, meat and onions***. Place the six remaining cheese slices on top of the meat, onions & peppers.
- Wrap the sandwich in foil ((I used nonstick foil)) & seal shut. Place the foil wrapped sandwich in a 9"x13" baking dish and place in the oven. Bake for 20-25 minutes until cheese is melted and buns are steamed through.
- Remove from oven and serve. Serves 6.
- *I cooked three 1 lb batches of steak and froze the remaining 2 lbs. Same mess and clean up, but now I have 2 meals waiting in the wings!
- **I cooked the meat and onions at the same time in separate skillets. You could cook the meat and onions together if your peeps don't mind onions. If you do this, cook the meat first, until almost all of the pink is gone & add the onions at the end. Cook for 4-5 more minutes and then drain and add to sandwich.
- ***Add jalapeños, hot sauce or pickled peppers if you desire.
- One more tip, the hardest part of this recipe is cooking the meat & cleaning up. It is so worth it in flavor! But if you are pressed for time, roast beef deli meat will sub nicely. As a time saver, I recommend cooking the meat a day or two ahead and refrigerating until ready to assemble.
