Philly French Dip Sandwiches with Peppers, Onions and Cheese

These Philly French Dip Sandwiches with Peppers, Onions and Deli American are PERFECT for football season! They’re the Sandwich of Champions!

This is a sponsored post on behalf of Land O’ Lakes® in collaboration with TheFeedfeed. As always, all opinions are 100% my own. Thank you for supporting the brands that help make The Beach House Kitchen possible.

Football season is in full swing folks!

We Philadelphians are pretty pumped for the season this year. I don’t think I have to remind about our success last season, do I? It was a celebration like none other for the City of Brotherly Love!

And when it comes to the spread for our game day parties, we Eagles fans go big or go home.

Y’all know Philly’s signature sandwich is the Philadelphia Cheesesteak, but Philly has a few other sandwiches that I need to bring your attention to. We serve up a killer roast pork with broccoli rabe that’s to die for and our roast beef sandwiches are totally drool-worthy!

So when Land O’Lakes & The Feedfeed asked me to create a sandwich inspired by the city I call home using their delicious Deli American, I wanted to do my city proud!

I’ve been enjoying products from Land O’ Lakes for years! I remember as a kid going up to the deli counter and ordering Land O Lakes® Deli American. It was our family’s favorite, and now it’s my own family’s favorite.

Their Deli American is #1 in America. And it’s #1 because they focus on high quality ingredients and it’s always sliced fresh to order at your favorite deli counter.

I decided on these mouthwatering, tender as can be Philly French Dip Sandwiches with Peppers, Onions and Land O Lakes® Deli American for my special sandwich.

I served these for a preseason game party and hands down….WINNER!

I slow roast a chuck roast in a mixture of beef broth, red wine, worcestershire sauce and onions for two to three hours until it’s SUPER tender. Then I shred it with two forks.

I don’t skimp on anything with these beauties!

Each sandwich has three slices of Deli American! Yes, please!

Serve ’em with some fries, a pickle and extra gravy with a cold beer on the side and it’s game day done Philly style!

Hope y’all enjoy a little taste of the city I call home! GO EAGLES!

Philly French Dip Sandwiches with Peppers, Onions and Cheese

Author: MaryAnn Dwyer

Servings: 8 sandwiches

Print Recipe SaveSaved! Pin Recipe

These Philly French Dip Sandwiches with Pepper, Onions and Cheese are PERFECT for football season! They're the Sandwich of Champions!

Prep Time 20 minutes mins

Cook Time 3 hours hrs

Total Time 3 hours hrs 20 minutes mins

Ingredients  

• 2 Tbsp. olive oil
• 3 lb. boneless beef chuck roast
• 1 1/2 tsp. salt
• 1 1/2 tsp. freshly ground black pepper
• 1 Tbsp. all-purpose flour
• 1/3 cup red cooking wine
• 2 cups beef broth, low sodium
• 1 Tbsp. worcestershire sauce
• 1 bay leaf
• 3-4 Tbsp. butter
• 4 cups yellow onion, sliced thin
• 3 cups green bell pepper, ribs and seeds removed and sliced into thin strips
• 8 kaiser rolls
• 24 slices Land O Lakes® Deli White American Cheese

Instructions 

• Preheat oven to 300 degrees.
• Heat olive oil in a large Dutch oven over medium-high heat. Season chuck roast evenly with salt, pepper and flour. Sear roast for 5 minutes on each side. Remove to a plate.
• Add one cup of the sliced onions to the Dutch oven. Cook for 3-4 minutes until slightly soft and translucent. Deglaze the pan with the red wine, scraping up any brown bits from the bottom of the pan. Place the roast back into the pan and add the beef broth, worcestershire sauce and bay leaf. Bring to a boil, Cover and place in the oven to cook for 2 1/2- 3 hours or until tender enough to shred with two forks. (Mine took 2 1/2 hours.)
• In a large skillet over medium-high heat, melt butter, Add remaining 3 cups onions and 3 cups green peppers. Cook until softened and lightly browned, about 9-10 minutes. Remove from heat. Place onions and peppers in a bowl, Set aside until you're ready to assemble sandwiches.
• Remove the roast from the oven. Remove the meat from the broth. Shred the meat with two forks. Strain the broth, skimming off the fat. Add some of the gravy to the shredded meat and save the extra for serving on the side in small bowls.
• Slice kaiser rolls and place bottom of rolls on a rimmed baking sheet. Top the bottom half of each roll with one slice of cheese. Then top evenly with a generous helping of the shredded beef. Top each evenly with peppers and onions and then two more slices of cheese per sandwich along with kaiser roll top. Place in oven for 4-5 minutes just until cheese just begins to melt. Serve with extra gravy on the side.

Course: Main Course