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Philadelphia Beef Sandwich

Philadelphia Beef Sandwich

Green peppers, onions, melted cheese and beef make up a traditional flavor mix, and it yields a pleasing sandwich to load and require to a deck or tailgating celebration.– Taste of House Test Cooking Area, Milwaukee Wisconsin.


  • 1 round loaf (1 pound) unsliced Italian bread
  • 1 big sweet onion, very finely sliced
  • 1 big green pepper, thinly sliced
  • 1 tablespoon olive oil
  • 1-1/2 cups water
  • 1/2 cup concentrated au jus sauce
  • 1 pound very finely sliced up deli roast beef
  • 3 tablespoons horseradish sauce
  • 7 slices mozzarella cheese


  • Cut bread in half. Thoroughly hollow out bottom and top of loaf, leaving a 3/4-in. shell (discard gotten rid of bread or conserve for another use).
  • In a large skillet, saute onion and green pepper in oil for 5 minutes or till tender. On the other hand, in a small saucepan, combine water and au jus sauce; bring to a boil. Include beef. Decrease heat to medium; cook for 3 minutes or until meat is heated up through. Remove beef with a slotted spoon; booking 1/4 cup au jus.
  • Spoon the onion and green pepper onto the bread bottom. Top with beef; drizzle with reserved au jus. Spread with horseradish sauce and top with cheese.
  • Transfer to a flat pan. Broil 3-4 in. from the heat for 1-2 minutes or till cheese is melted. Replace bread top. Cut into 6 wedges with a serrated knife.
Nutrition Truths

1 wedge: 412 calories, 11 g fat (2g saturated fat), 41 mg cholesterol, 1691 mg salt, 48 g carbohydrate (9g sugars, 3g fiber), 29 g protein.

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