Philly Cheesesteak Sandwich with Pepperoni


  1. Preheat oven to 500°F.
  2. In a small bowl, combine mayonnaise and minced garlic.
  3. Heat ½ oil in a large skillet over medium heat. Sauté Philly beef until lightly browned, add salt and pepper to taste (set aside). Repeat oil. Stir in green pepper and onion, and season with salt and pepper. Add mushroom. Sauté until vegetables are tender, and remove from heat.
  4. Spread garlic mayo on roll. Nest Philly beef and cooked vegetables, then top with pepperoni and shredded mozzarella cheese. Sprinkle with oregano.
  5. Place sandwiches on a baking pan. Heat sandwiches in preheated oven, until cheese is melted or slightly browned. About 6 to 8 min.


  • 1 tsp oregano, optional
  • 1 mushroom(s), silver dollar, thinly sliced
  • 1 Peak Fresh Produce® Garlic, Clove(s), minced
  • 1 oz Peak Fresh Produce® Onion(s), sliced
  • 1/2 Peak Fresh Produce® Pepper(s), Green Bell, cut into 1/4" strips
  • 6 oz Roma® Beef, Philly
  • 2 oz Roma® Cheese, Mozzarella, shredded
  • 2 tbsp Roma® Oil, Olive
  • 14 slices Roma® Pepperoni
  • 1 Roma® Roll(s), Hoagie, split lengthwise, toasted
  • salt and pepper, to taste
  • 1/4 cup West Creek® Mayonnaise