Copycat Jersey Mike’s Famous Philly (#17) Sandwich

Why You’ll Love This Recipe

• Classic griddled flavor: thin-sliced beef, sweet onions, and green peppers just like at the counter.
• Velvety melt: white American cheese blankets the steak for that signature creamy pull.
• Beefy jus: a quick pan jus boosts flavor and gives you that juicy finish.
• Weeknight-friendly: 30 minutes, one pan or griddle, big deli-style payoff.

Grocery List

• Produce: 1 large yellow onion, 2 green bell peppers
• Dairy: 12 slices white American cheese, unsalted butter
• Pantry: Thin-sliced ribeye or sirloin, sub rolls, neutral oil, kosher salt, black pepper, garlic powder, low-sodium beef broth, Worcestershire, soy sauce, beef bouillon paste (optional)

Full Ingredients

Steak, Onions, and Peppers

• 1.25 lb (20 oz) boneless ribeye or sirloin, thinly sliced or shaved
• 1 large yellow onion (about 12 oz), thinly sliced
• 2 green bell peppers, cored and thinly sliced
• 2 tbsp neutral oil (canola or avocado), divided
• 1 tsp kosher salt, divided, plus more to taste
• 1/2 tsp freshly ground black pepper
• 1/2 tsp garlic powder (optional)

Quick Beefy Jus

• 1 cup low-sodium beef broth
• 1 tsp Worcestershire sauce
• 1/2 tsp soy sauce
• 1 tsp beef bouillon paste (optional but recommended for depth)
• 1 tbsp unsalted butter

Rolls and Assembly

• 4 soft 8-inch sub or hoagie rolls
• 12 slices white American cheese
• 1 tbsp unsalted butter or mayonnaise (for toasting rolls)
• Optional: hot pepper relish or pickled banana peppers, for serving

Step-by-Step Instructions

Step 1: Chill and slice the steak ultra-thin

If you’re slicing the beef yourself, place the steak in the freezer for 20–30 minutes to firm up. Using a sharp knife, shave the meat very thinly across the grain (about 1/16–1/8 inch). Pat dry with paper towels so it sears instead of steams.

Step 2: Make the quick beefy jus

In a small saucepan, combine the beef broth, Worcestershire, soy sauce, and beef bouillon paste. Bring to a simmer over medium heat and cook for 5 minutes to concentrate slightly. Whisk in the butter until glossy. Keep hot over low heat.

Step 3: Heat the griddle and prep the rolls

Preheat a large griddle or 12-inch cast-iron skillet over medium-high heat to about 400°F (if using an electric griddle, set to 400°F). Split the rolls lengthwise, leaving a hinge. Have cheese slices ready to go for quick melting.

Step 4: Sauté onions and peppers

Add 1 tbsp oil to the hot surface. Cook the sliced onions and peppers with a pinch of salt, stirring occasionally, until tender with lightly charred edges, 6–8 minutes. Push them to one side of the griddle to keep warm.

Step 5: Sear and season the steak

Add the remaining 1 tbsp oil to the open side of the griddle. Spread the shaved steak in an even layer. Season with 3/4 tsp kosher salt, black pepper, and garlic powder if using. Cook, flipping and chopping lightly with your spatula, just until mostly no longer pink, 2–3 minutes. Don’t overcrowd—work in two quick batches if needed.

Step 6: Combine, melt the cheese, and steam with jus

Fold the peppers and onions into the steak. Divide the mixture into 4 even mounds (about 5 oz each). Top each mound with 3 slices of white American cheese. Spoon 1–2 tbsp hot jus around each mound (not directly on top), then cover with an inverted metal bowl or baking sheet to trap steam and melt the cheese, 45–60 seconds.

Step 7: Toast, assemble, and serve with extra jus

Spread the cut sides of the rolls with a thin layer of butter or mayonnaise and toast cut-side down on the griddle until lightly golden, 30–60 seconds. Slide a spatula under each cheesy mound and transfer to a roll. Spoon on another tablespoon of jus per sandwich if you like them extra juicy. Serve immediately with remaining hot jus for dipping.

Pro Tips

• For paper-thin slices, ask your butcher to shave the beef or use a partially frozen steak and a sharp knife.
• High heat is key: aim for a 375–425°F surface so veggies char and steak sears fast.
• Steam to melt: that quick splash of hot jus around the mound gives you a silky, melty cheese finish.
• Don’t overcook the steak—stop as soon as the pink fades; it keeps the sandwich tender and juicy.
• Use soft, fresh rolls; a light toast adds structure without turning the crust hard.

Variations

• Mushroom Philly: Add 8 oz sliced cremini mushrooms with the onions and peppers; sauté until browned.
• Cheese swap: Try mild provolone or a 50/50 mix of provolone and white American for a stretchier melt.
• Spicy kick: Add sliced pickled jalapeños or a drizzle of hot pepper relish before closing the roll.

Storage & Make-Ahead

Prep ahead by slicing beef and vegetables up to 24 hours in advance and refrigerating separately. Make the jus up to 3 days ahead and reheat to a simmer. Cooked steak-and-pepper mixture keeps 3 days in an airtight container; reheat on a hot skillet with a splash of jus, then add fresh cheese and assemble. Rolls are best toasted to order. Freezing assembled sandwiches isn’t recommended.

Nutrition (per serving)

Approximate per sandwich with jus: 820 calories; 38 g protein; 42 g carbohydrates; 45 g fat; 1,450 mg sodium. Values will vary based on bread, cheese brand, and exact portion sizes.