How to make it

  • In large dutch oven, combine all roast ingredients other than the meat and mix well.
  • Add meat and cover.
  • Roast in 400 oven or on 400 grill for 1 1/2-2 hours until meat reaches 140-150 internal temperature.
  • Let rest in juices about 20 minutes then remove meat and wrap well in zipper bags or plastic wrap and refrigerate at least 3 hours and up to overnight.
  • Refrigerate braising liquid, too.
  • Slice cold meat against the grain into very thin strips. Set aside.
  • Meanwhile, melt butter in medium sauce pan and add mushrooms, onion, garlic and bell peppers and saute about 5 minutes.
  • Add mustard and seasoning and stir well.
  • Keep warm while heating steak strips.
  • In medium skillet, add about 1/4 cup of the braising liquid and heat.
  • Add a handful of steak strips and warm them in the heated liquid, using tongs to keep them moving.
  • Add shredded cheese to bottom of hard roll then top with warmed steak strips and mushroom sauce.

Reviews & Comments 4

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  • tillia 6 years ago
    I am from the Philly area and have had many, many versions of this local classic. This sounds very interesting. On my list to try. Thanks for the post.
    Was this review helpful? Yes Flag
  • ColorMeHungry 6 years ago
    I think this looks great. I want to give it 5 stars and Im sure I will once I get a chnace to try it. Sorry there are people like Elkabong with nothing better to do
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  • pointsevenout 6 years ago
    Think I'm up to the challenge but might cut back on the heat.
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  • mommyluvs2cook 6 years ago
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