Pete’s Philly Steak Sandwich

Submitted by Pete Dopheide

Pete's Philly Steak Sandwich


  • 2 tubs Land O'Lakes Salted Whipped Butter
  • 1 lemon
  • 2 Tbsp. dried parsley
  • 1 1/4 Tbsp. garlic powder
  • 1/8 tsp. black pepper
  • 2 lb. green peppers
  • 3 med. onions
  • 3 (8 oz.) pkgs. fresh mushrooms
  • 20 slices Provolone cheese
  • 2 (8 oz.) pkgs. shredded mozzarella cheese not fat free
  • 2 lbs. deli sliced roast beef about 1/8
  • 4 loaves Sweet French bread


  • Bring butter to room temperature in a mixing bowl. Save container for any leftover butter mixture. Add juice from lemon, parsley, garlic powder, and black pepper to butter and mix well with wooden spoon. Set aside. Julienne the green peppers. Set aside. Peel onions, cut in half from root end, slice and break apart. Set aside. Clean and slice mushrooms. Set aside. Put 1 cup of the butter mixture in a very large saute pan or electric skillet and heat, being careful not to burn. Saute green peppers for 1 minute. Add onions, saute for 1 more minute. Add mushrooms and cook until mushrooms are almost done, then add meat strips, stirring well to coat and heat. Slice loaves almost through, open, and line with Provolone cheese. Keeping loaves with cut side up, add meat mixture to heart’s content. Set on a cookie sheet. The loaves should hold each other with cut side up. Top with shredded mozzarella, and place in a 425 degree preheated oven, just until mozzarella is melted and beginning to brown (approx. 10 minutes). Keep an eye on this part so the bread doesn’t burn. Remove from oven and cut sandwiches to whatever size you want. Any remaining butter can be stored in container in refrigerator for about a week. This butter is excellent to saute fresh shrimp and mushrooms in for Scampi, or sauteeing mushrooms and steak for a steak dinner.