Make-Ahead Philly Cheese Sandwich Steak

Perfect for tailgate parties or picnics, this sandwich is so delicious and gooey when warmed on the barbecue or in the oven. Wrapping in parchment first prevents the cheese from sticking to the foil during warming. It can also be warmed in the microwave - just be sure to remove the foil first!
Yield 4 Servings Prep. Time 10 min Cooking Time 20 min Total Time 30 min


Here are the following ingredients:

  • 1 lb (500 g) Beef Sirloin Tip Sandwich Steaks, cut into thin strips
  • ½ tsp (2 mL) EACH salt and freshly ground pepper
  • 2 tbsp (30 mL) vegetable oil
  • 1 onion, thinly sliced
  • Half EACH sweet green and red pepper, thinly sliced
  • 4 oz (125 g) spreadable herb-and-garlic cream cheese
  • 4 hoagie rolls, split
  • 4 slices mozzarella or Havarti

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Pat beef strips dry with paper towel; season with salt and pepper.

  2. Heat oil over medium-high heat in large nonstick skillet; cook beef strips for 4 to 5 minutes, stirring, until cooked to medium (160ºF/71ºF) and meat browned but still pink inside. Transfer to a bowl.

  3. Add onion, red pepper and green pepper to the skillet; cook over medium-high heat, stirring often, for 6 to 8 minutes or until softened. Return beef with any accumulated juices to skillet; toss to combine. Remove from heat.

  4. Spread cream cheese all over cut sides of rolls. Use tongs to fill with beef mixture; top with mozzarella.

  5. Wrap each sandwich individually in a large sheet of parchment paper, then overwrap in foil. Warm to serve immediately or store in refrigerator for up to 2 days before warming.

  6. To serve, heat foil-wrapped sandwiches in a preheated 400ºF oven for about 8 minutes until warmed through. To microwave, one sandwich at a time, remove foil wrap, place on a plate and microwave on MEDIUM (50%) power for 2 to 3 minutes or until warmed through. To grill, heat foil-wrapped sandwiches in a closed preheated barbecue over medium-high heat (400°F/200°C) for 6 to 8 minutes, turning twice, or until warmed through.