I like to make this recipe on weeknights when I don’t have a lot of time. Whip these up and serve them with some veggies and dip, french fries, or potato chips, and you’ve got yourself a meal the whole family will love. Some of my kids don’t like the veggies, so I just pile the extras up on my sandwich. 😉
A special thank you to my husband for thinking of adding cream cheese to these Easy Philly Cheesesteaks. It adds a whole new dimension that I can’t live without anymore. I always spread a nice, thick layer on my sandwich. I just can’t resist that creaminess! As far as the roast beef goes, I like to get mine from the deli and have it sliced super thin. I think the flavor of the juice soaks in better that way when you simmer it. I also like to cut the peppers and onions up really thin. You can find the hoagie rolls at pretty much any grocery store. You can also use our Homemade Subway Bread recipe if you like homemade bread better!
These Easy Philly Cheesesteaks also make great Easy French Dip Subs! Instead of making Au Jus, you can just save the juice that you simmer the beef in, and dip away! If you decided to do it this way, I like to cook the sandwiches just a little bit longer so they are just a tad crunchier and don’t fall apart in the juice as much. I tried this last time I was at my sister’s house and it was AH-mazing! I can’t resist a good French Dip Sub. If you love French Dips too, you can try our Super Easy French Dip Subs! Also, if you love Philly Cheesesteaks, try our Cheesesteak Crescent Rolls! They are like mini cheesesteaks and they are SO GOOD!
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). 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.