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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I went to college in Tucson, Arizona and loved this little spot named Greasy Tony's. My friends and I would go there after the bars closed for amazing spicy philly cheesesteaks. I moved back to Michigan, and haven't been able to find a replacement since. Here is my adaptation. These are great sandwiches to have when the weather starts to turn cool. I also make a horseradish sauce to put on top but they taste great without the sauce! These make heaping sandwiches. When my market is out of hoagie rolls, I have used hot dog buns, hamburger buns and onion rolls. If you like it spicy, add more pepperoncini. Also, red pepper can be used in lieu of green pepper. Ingredients:
3 tablespoons olive oil |
1 onion, sliced |
1 green pepper, sliced |
1 lb mushroom, sliced |
1/4 cup pepperoncini pepper, sliced (or pepperoncini) |
1 lb deli roast beef, sliced |
3 teaspoons fresh oregano, chopped (or 1 teaspoon of dried oregano) |
kosher salt |
pepper |
4 -6 hoagie rolls |
8 slices provolone cheese (cheddar works well too) |
1/2 cup sour cream |
1/4 cup prepared fresh ground horseradish (comes in a jar, kept in refrigerator) |
Directions:
1. Preheat oven to 500 degrees Fahrenheit.
2. Heat 3 tablespoons of olive oil in large sauté pan, over medium high heat, add onion; saute 10 minutes until golden.
3. Add green or red pepper, mushrooms, and pepperoncini to pan; continue to saute another 5 minutes until browned.
4. Slice roast beef into 1-1/2 inch strips.
5. Turn heat to medium; add roast beef strips to the vegetables.
6. Add oregano and salt/pepper to taste; stir-fry all together 3 to 5 minutes.
7. Place mixture on 1/2 of opened hoagie rolls on a lined baking sheet.
8. Top each half with two slices of provolone cheese.
9. Cook in oven until roll is toasted and cheese is melted.
10. HORSERADISH SAUCE:.
11. Mix sour cream and horseradish sauce together in bowl.
12. After sandwiches are prepared, right before serving, drizzle sauce on top or slather on.
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