Philly Beef-Stuffed Sandwich Recipe by Pampered Chef: Best We’ve Ever Tasted
I found Pampered Chef’s Stoneware Sensations at a yard sale for a buck fifty last week. I chose the best looking photo in it and decided I was making it this week for a summer treat for The Hub. Our 17th Anniversary is coming up!
I think I cooked one of the best recipe meals I’ve ever cooked. Seriously.
The Hub gave it a 10! He said it was the best dish he’d had in a long time, and he asked me to make it for his staff member’s birthday coming up in a few weeks. It was easy enough, I think I can! I’m having it for lunch today warmed up and it still tasty!
I sort of squished it because I didn’t wait the ten minutes for it to cool…it was smellin’ TOO GOOD. Mmmm.
Recipe online here.
I substituted Italian beef, so I left out the oregano and garlic (on sale this week at IGA for $5+ a pound–has a strong scent on the packaging, so don’t let that throw you off. Delish when it cooks into the rolled pizza crust!)
Mushrooms in the photo: recipe doesn’t call for them…I just added them for garnish because I love them and had them on hand.
Kids: I made half of it without peppers and onions for the kids…they liked it, but it’s not NEARLY as good. (I’m adding banana peppers to it today, and that spiced it back up).
Caution: I skipped the step about “sealing the bread” since the seam was turned down. DON’T DO THAT. Seal it! Thankfully, my cheese ran out toward the middle of the pan instead of off of it–could have been an oven disaster. I used swiss, mozzarella, and american, though it only called for American. (Cal Reduction: I used Weight Watchers American on my side and couldn’t tell the difference from the regular.)
Book Pic from Stoneware Sensations:
They must have waited the ten minutes for it to cool!
Entry filed under: Everyday.