These Philly Cheesesteaks are amazing. Period. A special “thank you” to my husband for thinking of adding cream cheese. It adds a whole new dimension that I can’t live without anymore. These also make GREAT French Dip subs.. just simmer up some Au Jus and dip the subs in. I can’t even begin to tell you how good it is! Oh the deliciousness…
Easy Philly Cheesesteaks
2 c. beef broth
1 pkg onion soup mix
1 lb. Black Angus rare roast beef (regular roast beef works great too, just make sure it's from the deli and thinly sliced)
1 green bell pepper, sliced
1 large white or yellow onion, sliced
8 oz. cream cheese
sliced provolone cheese (2 slices per sandwich)
3-4 hoagie rolls
Bring beef broth and onion soup mix to a boil. Add roast beef, reduce heat, and simmer for about 5-10 minutes. In the meantime, in a large skillet saute onion and green pepper.
When beef is done simmering, drain juices (you can keep the juice if you want to make an "au jus" dip.. I tried this a couple weeks ago when I made these at my sister's house and it was awesome). Add roast beef to skillet along with about 4 oz. of cream cheese.
Spread remaining cream cheese on each hoagie roll. When the cream cheese in the skillet is all melted, generously portion beef mixture onto each hoagie roll.
Top with provolone cheese and place sandwiches, open-faced on a large baking sheet.
Broil on high for about a minute or until cheese becomes bubbly and bread becomes slightly toasty. Remove from oven and serve immediately.