Sandwich Recipes - Philly Cheese Sandwich for a Crowd
Philly Cheese Steak Sandwich
Philly Beef-Stuffed Sandwich
This Philly Cheese Steak recipe is easy but it looks like you took a bit of prepare time. It is delicious and great to serve to a small group without any mess. It seems every time I've served it that there's not a bite left and they all enjoy this sandwich.
- 1 c. bell pepper, chopped (can use 1/2. each green & red bell pepper)
- 3/4 c. onion, chopped
- 1 T. vegetable oil or Olive oil
- 2 cloves garlic (purchased chopped garlic in oil equivalent to 2 cloves)
- 1 tsp. dried oregano leaves divided in half
- 2 pkgs.(10 oz.) refrigerator pizza crust
- 8 oz. thinly sliced deli roast beef (approximately 10 slices)
- 8 oz. sliced mild Cheddar or American Cheese (we used grated Cheddar)
- 1 egg white, lightly beaten
- 1 T. water
Preheat oven 400°
- Chop bell pepper and onion. Cook it in 10” frying pan heat oil over medium heat until hot. Add garlic, bell pepper, onion and ½ t. oregano leaves. Cook, stirring frequently 3-4 minutes or until vegetables are crisp-tender. Remove from heat and set aside.
- Unroll 1 pizza crust onto lightly floured surface. Lightly roll out crust to 12”x 9” rectangle being careful not to roll too thin or tear hole in dough.
- Cover with half the beef (5 slices), cheese ( 4-5 slices down middle) and vegetable mixture to within ½” of edges of dough. Starting at longest side of rectangle, roll dough jellyroll fashion pressing seam together to seal.
- Repeat with remaining crust & filling ingredients. Place rolls, seam sides down, on baking stone or tray. Join ends of rolls together to form 1 large ring, press ends together to seal. In small bowl combine egg white and water and brush on dough. Sprinkle with remaining ½ t. oregano.
- Bake 20-25 minutes or until golden brown. Let stand 10 minutes before cutting. Cut into 2 inch wedges.
Yield: Approximately 12 servings, 3 wedges per serving.
I imagine your family and friends will also be happy with this Philly cheese steak recipe.
A man seldom thinks with more earnestness of anything than he does of his dinner.
Philly Cheese Wrap for Smaller Crowd
This is a smaller version of the above recipe using large Crescent Rolls with exactly 1/2 of the other ingredients. They are delicious and easy to make. I actually discovered this recipe accidentally when I bought crescent rolls instead of pizza crust, but we liked them very well and they were so easy to make.
- 1/2 cup bell pepper, chopped ( can substitute red or yellow pepper)
- 1/3+ a little more chopped onion
- 1/2 tbsp. olive oil
- 1 clove garlic, minced
- 1 tsp dried oregano leaves
- 1can of refrigerated crescent rolls ( 6 rolls)
- 4 oz. thinly sliced deli roast beef (about 6 slices)
- 4 oz American or Cheddar cheese sliced or you can use grated
Pre-heat oven to 350°
- Chop onions and pepper into small pieces and mince garlic.
- Add olive oil to small frying pan and cook onion-pepper ingredient until crisp tender, stirring frequently for 3-4 minutes. Add oregano.
- Unroll crescent into the six triangles.
- Place roast beef on dough first, cutting it to fit triangle and it can overlap as necessary.
- Place cheese slice on roast beef the same way.
- Sprinkle the onion-pepper mixture along the length of the roll.
- Start at the larger end and begin to roll the wrap until completed.
- You can sprinkle a little oregano on top for a more attractive look.
Yield: 6 servings or at my house 4 servings.
A good meal ought to begin with hunger.
This is a tasty little summer salad addition for sandwiches or regular meals.
- 1 medium cucumber, quartered and sliced
- 1 medium tomato, chopped
- 1/2 cup chopped green pepper
- 1/3 cup chopped sweet onion
- 2 tbsp. lime juice
- 2 tbsp. red wine vinegar or cider vinegar
- 3/4 tsp. dill weed
- 1/2 tsp. salt
- 1/4 tsp. pepper
- In large bowl, combine cucumber, tomato, green pepper, and onion.
- In a small bowl combine the lime juice, vinegar, dill, salt and pepper.
- Pour over cucumber mixture and toss to coat.
- Cover and refrigerate for at least 15 minutes.
- Serve with slotted spoon.
Yield: 4 servings
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.