Where to begin? This guest-blogger’s recipe is a bit unorthodox by Fresh Parmesan standards, but the submission was so entertaining that I felt I would be remiss not to share it with you.
My full disclosure is that I did not sample this recipe myself (as I’m not much for roast beef), but I did employ a proxy taster that assures me the Meat-Eating Man knows his way around a Philly. And, if you need any more convincing, behold the picture below showing the sandwich in all of its resplendent, cheesy glory.*
*Fresh Parmesan, its author and its affiliates assume no liability for any health conditions induced or exacerbated by the consumption of the aforementioned sandwich.
Philly Brie and Swiss Steaks
The recipe should yield about four servings. Unless you're me… then two.
1 lb. deli-sliced roast beef
package of brie (top with butter and sliced pecans and bake for 15 min. in a 350° oven)
½ yellow onion, sliced
½ green bell pepper, diced
butter, a lot
Swiss cheese, thinly sliced
4 hoagie rolls, split and toasted
Cook the brie as directed. Chop the pepper and onion halves. Use as much as you like. In a pan, cook them in a lot of butter. Use a half a stick by the time you're done. Toast the hoagie rolls with Swiss on them. Shred the roast beef slices by running a knife through them. When the veggies are cooked, drop the heat to low and mix in the shredded roast beef. Do not cook the pink out of it. Put the meat and veggie mix into the hoagie roll and finally top it with as much brie as you can handle.
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