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“I went to college in Tucson, Arizona and loved this little spot named Greasy Tony's. My friends and I would go there after the bars closed for amazing spicy philly cheesesteaks. I moved back to Michigan, and haven't been able to find a replacement since. Here is my adaptation. These are great sandwiches to have when the weather starts to turn cool. I also make a horseradish sauce to put on top but they taste great without the sauce! These make heaping sandwiches. When my market is out of hoagie rolls, I have used hot dog buns, hamburger buns and onion rolls. If you like it spicy, add more pepperoncini. Also, red pepper can be used in lieu of green pepper.”
4 sandwiches

Ingredients Nutrition


  1. Preheat oven to 500 degrees Fahrenheit.
  2. Heat 3 tablespoons of olive oil in large sauté pan, over medium high heat, add onion; saute 10 minutes until golden.
  3. Add green or red pepper, mushrooms, and pepperoncini to pan; continue to saute another 5 minutes until browned.
  4. Slice roast beef into 1-1/2 inch strips.
  5. Turn heat to medium; add roast beef strips to the vegetables.
  6. Add oregano and salt/pepper to taste; stir-fry all together 3 to 5 minutes.
  7. Place mixture on 1/2 of opened hoagie rolls on a lined baking sheet.
  8. Top each half with two slices of provolone cheese.
  9. Cook in oven until roll is toasted and cheese is melted.
  11. Mix sour cream and horseradish sauce together in bowl.
  12. After sandwiches are prepared, right before serving, drizzle sauce on top or slather on.

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