Ingredients
-
1
-
1/2
-
1/4
-
1/4
-
1/2
-
2
-
1/2
-
-
-
-
-
-
-
-
Directions
Dees Philly French Dip, I made this up from a combo of different recipes , More a concept than a recipe I made this twice I chose provolone cheese both times – perfect for this combination! The first time, I bought deli meat and dry au jus mix; it was fast, but it reminded me of a turnpike eatery sandwich Tonight, I made Recipe#471181 #471181 with elk tenderloin, and used the juices with slightly modified Recipe #198876 #198876 Tonight, we dined! The ingredients are listed generically, so it was up to me to select the cheese and the au jus; my rating system says 3 stars when I would modify the recipe to make it again The first night, I had difficulty removing the cooked onion/pepper-beef-cheese from the pan to transfer to the bun Tonight, I pulled out another pan to warm the beef and melt the cheese; it was easier for me to get everything to the sandwich used hot dog rolls on night one, and thin-sliced Pepperidge Farm sandwich bread on night two; I’m sure the hoagie rolls would have tasted much better, but I had too much bread on hand already (I did not factor the bread into the recipe’s review ) All in all, tonight took about 50 minutes, but it was time well spent To get desired results, I had to bring my own resources to the recipe
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Steps
|
1
Done
|
Heat Butter. |
|
2
Done
|
Add Onion and Bell Pepper. |
|
3
Done
|
When Softened Add Beef on Top; Place Cheese on Top of Beef. |
|
4
Done
|
Cover; Cook Until Cheese Has Melted. |
|
5
Done
|
Place on a Hoagie Bun. |
|
6
Done
|
Dip in Aus Jus to Eat. |
