Make Ahead Freezer Philly Cheesesteak Sandwiches
It's the ultimate sandwich - ooey gooey cheesy goodness on top of perfectly tender meat, and loaded with peppers and onions.
- 2 lb boneless rib roast
- 3 bell peppers (any blend of green, red, orange, yellow)
- 2 small yellow onions
- salt and pepper
- 2 tbsp butter
- 2 tbsp vegetable oil
- 6 slices white American cheese
- 6 Italian sub rolls Amorosos Rolls are recommended!
Thinly slice your steak against the grain. See note below.
Cut the slices into tiny bite-sized pieces (1/2 inch - 1 inch pieces). Sprinkle them with some salt and pepper.
Dice your bell peppers and onions into small equally sized pieces.
In a large cast iron skillet or flat-top griddle melt butter over medium heat. Add onions and cook, stirring often for 2 minutes until onions have started to sweat. Reduce heat to low and add in diced bell peppers.
Continue to cook on low 5-6 minutes or until onions have caramelized and peppers aren't crunchy at all. Remove from skillet and set aside in a medium bowl.
Add vegetable oil to cast iron skillet or flat tip griddle. Place over high heat. Add meat in 2-3 batches and cook about 2 minutes, stirring constantly until no longer pink. Remove pan from heat.
Sprinkle salt all over the top of meat with more pepper. Transfer to the bowl with the onions & peppers. And stir gently to combine.
Preheat oven to broil. Cut your Italian sub rolls in half. Place on a baking sheet with cut sides up.
Place the opened rolls under the broiler for 1-2 minutes or until just starting to get lightly golden brown. Remove from oven.
Make it Now
Spoon meat and onion-pepper mixture onto one open half of sandwich. Cut slice of cheese in half and place both pieces over the filling.
Return to boiler and broil until cheese is melted, being careful to watch the other half of bread that it doesn't get too dark or burn.
Remove from oven and serve.
Make it a Freezer Meal
Allow bread, meat and pepper mixture to cool to room temperature. Equally divide meat mixture to half of the subs. Cut slice of cheese in half and place both pieces over the filling. Top with sub top half.
If you prefer smaller portions feel free to cut your sandwiches each in half.
Wrap each sandwich first in non-stick aluminum foil. Then wrap it with a layer of heavy-duty foil. Place all sandwiches into gallon sized freezer safe bags, label and freeze.
Cook over the campfire
Add them frozen to the cooler, keeping my other food frozen longer, and then cook over the fire.
Get your campfire going so that it has a nice 1-2 inch layer of hot & ready white coals. If you are using briquettes, light them and wait about 10 minutes until they are not flaming and starting to turn white.
For best results use a grate over the coals about 2 inches above them. Place your foil sandwiches on the grate and cook for 5 minutes on one side, then flip over and cook another 5 minutes on the other side.
If you don't have a grate, place directly on the hot coals and cook, turning the foil sandwiches every 2 minutes for about 8 -10 minutes total or until heated through, being careful not to burn them. Serve.
Tips for slicing the roast - Thinly slice your steak against the grain. To identify which direction the grain of the meat is running, look for the parallel lines of muscle fiber running down the meat, and slice perpendicular to them.
For easier slicing, cover and freeze your steak for 30 minutes. Cut away any excess fat and then use a sharp knife to thinly slice against the grain. You can also ask your butcher to partially freeze and slice your roast for you if you call in advance.
Serving: 1g | Calories: 642kcal | Carbohydrates: 40g | Protein: 37g | Fat: 36g | Saturated Fat: 17g | Cholesterol: 112mg | Sodium: 737mg | Potassium: 724mg | Fiber: 3g | Sugar: 9g | Vitamin A: 2178IU | Vitamin C: 79mg | Calcium: 245mg | Iron: 12mg