Pot Roast Philly Cheesesteak Sandwiches — No One Will Ever Know They’re Leftovers
No One Will Ever Know These Are Leftovers
These pot roast Philly cheesesteak sandwiches are my secret weapon for the night after pot roast. Shh, don’t tell anybody. The leftover roast gets warmed in gravy until it’s soft and tender again, piled onto toasted hoagie buns with melted provolone and sautéed peppers and onions, and slid into the oven until everything is bubbly and the edges of the bread are toasty. It’s an easy weeknight win for tired mamas, and my whole family really does enjoy these.
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Watch me turn leftover pot roast into Philly cheesesteak sandwiches from start to finish — or scroll down for the full printable recipe card.
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Pot Roast Philly Cheesesteak Sandwiches
Start CookingIngredients
- 4 hoagie buns
- 6-8 slices leftover pot roast
- 1 cup leftover gravy or homemade, jarred, or packet gravy
- 1 tbsp extra virgin olive oil
- 1 onion sliced
- ½ red bell pepper sliced
- ½ green bell pepper sliced
- minced garlic to taste
- salt to taste
- black pepper to taste
- 4 slices provolone cheese
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Method Start Cooking
- Preheat the oven to 350°F.
- Heat the olive oil in a medium skillet. Add the onion and peppers and sauté until soft and tender, about 5 minutes. Season with garlic, salt, and pepper, then set aside.
- Add the gravy to a skillet or saucepan and season with salt, pepper, and garlic to taste. Once the gravy is bubbly, add the pot roast slices and let them get soft and warm.
- On a large sheet pan, lay out the hoagie buns open-faced and lay the cheese slices on one side.
- Place the roast beef and the peppers and onions on the buns and leave them open-faced.
- Toast in the oven for 10 to 15 minutes, until the cheese is melted and the bread is toasty around the edges. Fold the buns together and serve.
Nutrition
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Notes
Four Weeks of Family-Friendly FoodWhen people gather, I cook. Four weeks of the dinners my crowd asks for — planned, tested, and shopped for. Come see what’s in the cookbook →Why These Pot Roast Philly Cheesesteak Sandwiches Work
The trouble with leftover pot roast is that it gets dry in the fridge. That’s the whole reason these pot roast Philly cheesesteak sandwiches work. Instead of microwaving the slices, I warm them up in gravy in my Cuisinart saucepan , and they come back soft and tender, just like when the roast first came out of the oven. Leftover gravy is best, but a fresh batch, a jar, or a packet all work. And having a little gravy on the sandwich does not hurt the flavor one little bit.
While the roast warms, I sauté sliced onion and red and green bell peppers in a little olive oil in my Calphalon nonstick frying pan with some garlic, salt, and pepper until they’re soft and tender, about five minutes. Then the hoagie buns go open-faced on a big rimmed sheet pan , provolone slices go on one side, and the roast and peppers go on top. Ten to fifteen minutes in a 350° oven and they’re melty, bubbly, and toasty around the edges.
Now, I know these probably aren’t an authentic Philly cheesesteak. I think the official version uses shaved steak. But this is my weeknight version, and it’s a delicious way to make sure no pot roast goes to waste. If you haven’t made the roast yet, start with my Sunday Pot Roast. And if you have more leftovers than sandwiches, turn the rest into my Leftover Beef Stew.
A Few Things That Make Pot Roast Philly Cheesesteak Sandwiches Even Easier
- Always warm the roast in gravy. This is the step that makes leftover pot roast taste fresh again. Once the gravy is bubbly, add the slices and let them get soft and warm.
- Put the peppers and onions on the cheese side. They stick to the melting cheese and don’t fall off as easily when you fold the sandwich together.
- Toast the buns ahead if you remember. A few minutes in the oven before you build the sandwiches makes them extra toasty. I don’t usually remember, but my family would probably appreciate it.
- Have a cheese skeptic? I have one kid who doesn’t like cheese, so I just leave it off his bun. Everything else stays the same.
- One sheet pan does the whole batch. I lay all eight buns out on a big rimmed sheet pan for my double batch, and everyone eats at the same time.
Pot Roast Philly Cheesesteak FAQ — The Questions I Get Every Time
What temperature and how long do I bake pot roast Philly cheesesteak sandwiches?
Bake them open-faced at 350°F for 10 to 15 minutes, until the cheese is melted and the bread is toasty around the edges. With about 10 minutes of slicing and sautéing up front, the whole dinner comes together in around 35 minutes.
Is this an authentic Philly cheesesteak?
Probably not. As far as I know, a traditional Philly cheesesteak uses thinly shaved steak. This is my weeknight version made from leftover pot roast, and with the peppers, onions, and melted provolone, it hits all the same cozy notes. My family calls them Philly cheesesteaks, and that’s good enough for me.
What kind of gravy should I use?
Whatever you have. Leftover gravy from your pot roast is my first choice, but homemade, a jar of brown gravy, or a gravy packet all work. About a cup of gravy is plenty for four sandwiches.
Can I make pot roast Philly cheesesteaks ahead or reheat them?
They actually heat up pretty well the next day. According to USDA’s leftovers guidance, leftovers keep 3 to 4 days in the refrigerator and should be reheated to 165°F. Since these start with leftover pot roast, make the sandwiches within a few days of cooking the roast.
How do I keep the peppers and onions from falling off?
Put them on the cheese side of the bun. As the cheese melts in the oven, it holds the peppers and onions in place, so they stay put when you fold the sandwich together.
What do I serve with pot roast Philly cheesesteak sandwiches?
Fries and fresh fruit are what we had that night, with strawberries, grapes, and pineapple on the side. Chips, a simple salad, or a cup of soup are great too.
How do I make pot roast Philly cheesesteaks for a crowd?
The recipe makes 4 sandwiches, and I usually make a double batch of 8 for my family. Use the servings slider on the recipe card to scale it up. One large sheet pan holds a double batch, so everything goes into the oven at once.
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Ingredients
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Equipment
More Easy Beef Dinners You’ll Love
- Leftover Beef Stew — the other way I use up leftover pot roast. Thick, hearty, and ready in about 30 minutes.
- Sunday Pot Roast with Potatoes and Carrots — the Sunday dinner that makes these sandwiches possible.
- Chicken and Steak Fajitas for a Crowd — more peppers and onions, done in 20 minutes.
- Sheet Pan Quesadillas — another one-pan, everybody-eats-at-once dinner.
- Classic Beef Stroganoff — my daughter’s favorite dinner, and easy on the budget.
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Pot Roast Philly Cheesesteak — About Stephanie’s Recipes
Stephanie Longstreth is the home cook, mom, and storyteller behind StephanieCooksForACrowd.com. She cooks for a family of seven in Florida — five kids, two cats, and one husband who appreciates a good meal. Four of her children came home through adoption, and family stories are woven into everything she makes and shares. Find her crowd-friendly recipes, weekly meal plans, and real family life on TikTok, Instagram, YouTube, and Pinterest @stephaniecooksforacrowd.