This sandwich starts in Philly and gets routed through Tillamook before arriving on your plate. The secret is Tillamook Sour Cream, complementing the grilled top sirloin perfectly. Onions, peppers, mushrooms and Tillamook Provolone top off this classic.
"This is our take on the classic Philadelphia sandwich." – Greg Morris of The Oaks Gourmet
½ cup (4 oz) Tillamook® Salted Butter
½ cup (4 oz) onions, sliced
½ cup (4 oz) peppers, sliced
½ cup (4 oz) mushrooms, sliced
16 oz (approximately 4 cups) top sirloin, sliced
12 slices Tillamook® Provolone
4 teaspoons Tillamook® Sour Cream
4 hoagie rolls
Heat pan on medium and place butter in the pan. Wait for butter to melt, then add onions, peppers, and mushrooms to the pan and cook for about 4 minutes or until vegetables are lightly sautéed. Remove from heat and set aside. In another pan, sauté the meat on medium heat for about 3 minutes or until the meat is cooked to your liking. Add 3 slices of Provolone and a teaspoon of Sour Cream to the onion, pepper and mushroom mixture cook until the cheese is fully melted. To prepare sandwiches, add a serving of the cheese and vegetable mixture to a roll that has been toasted with butter.