Philly Style Hot Roast Beef Recipes

MAKEOVER PHILLY STEAK AND CHEESE STROMBOLI

Makeover Philly Steak and Cheese Stromboli image

Our family always looks forward to this traditional stromboli-and now it's lower in fat and calories! -Barb Miller, Oakdale, Minnesota

Provided by Taste of Home

Categories Lunch

Time 55m

Yield 8 servings.

Number Of Ingredients 12

Ingredients

2 large green peppers, julienned
1/2 pound sliced fresh mushrooms
1 large onion, halved and sliced
2 tablespoons canola oil
1/2 teaspoon garlic powder
1/4 teaspoon pepper
1 loaf (1 pound) frozen whole wheat bread dough, thawed
12 ounces reduced-fat process cheese (Velveeta), sliced
1/2 pound shaved deli roast beef, chopped
1 large egg white
1 teaspoon water
1/4 cup shredded part-skim mozzarella cheese

Steps:

In a large nonstick skillet, saute the peppers, mushrooms and onion in oil until tender. Stir in garlic powder and pepper; set aside., On a baking sheet coated with cooking spray, roll dough into a 15x10-in. rectangle. Layer half of the sliced cheese, all of roast beef and vegetable mixture lengthwise over half of dough to within 1/2 in. of edges. Top with remaining sliced cheese. Fold dough over filling; pinch seams to seal and tuck ends under., Combine egg white and water; brush over dough. Cut slits in top. Bake at 350° for 20-25 minutes or until golden brown. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

Nutrition Facts : Calories 331 calories, Fat 12g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 1055mg sodium, Carbohydrate 38g carbohydrate (8g sugars, Fiber 5g fiber), Protein 23g protein.

PHILLY STYLE HOT ROAST BEEF

Philly Style Hot Roast Beef image

Use the remaining sauce for marinades or beef broth. I combined a few different recipes to come up with this great tasting hot beef.

Provided by turner_brown

Categories Lunch/Snacks

Time 15h

Yield 4-6 sandwiches, 6 serving(s)

Number Of Ingredients 12

Ingredients

3 lbs rump roast
1 (12 ounce) jar pepperoncini peppers
1 garlic clove
1/2 cup white onion
1 teaspoon black pepper
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon basil
1/2 teaspoon ground red pepper
6 cups water
4 beef bouillon cubes

Steps:

Mix all ingredients in Rub in a small bowl. Massage into roast.
Place roast in a slow cooker and pour entire jar of pepperocini peppers onto roast, even the pepper juice.
Put roast in fridge overnight.
Remove from fridge. Bring water to a boil. Add bouillon cubes and continue to boil for 5 minutes.
Pour broth over roast. Add garlic clove and onion into crock pot. Cook for 3-4 hours on high. (Some crock pots have medium, if so use medium for 5-6 hours).
Remove roast from crock pot, keeping juice in the pot. Put roast in fridge to chill for at least 30 minutes.
Cut meat into thin slices and return to au jus. Reheat for about 4-5 minutes so that meat gets warmed again.
Serve on hoagie roll, kaiser roll, or french bread with pepperocini, provolone, and au jus.

Nutrition Facts : Calories 483.3, Fat 28, SaturatedFat 11.1, Cholesterol 170.5, Sodium 1473.4, Carbohydrate 6.8, Fiber 1.3, Sugar 3.2, Protein 48.6

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