You don't have to be from Philly to love this Stretch Philly Sandwich, inspired by Diners, Drive-Ins and Dives. Jordan Andino walks us through this play on a Philly cheesesteak, with a pastrami twist and melty cheese that you'll love.

Jordan Andino

Stretch Philly Sandwich

Intro

Preheat the oven to 375 degrees. 

Heat a large cast-iron griddle over medium heat. Spread the butter onto the griddle and place the rolls cut side down. Lightly toast the buns on the griddle, about 2 minutes. Put the buns on a baking sheet until ready to fill. 

Toss the onions, peppers and mushrooms in a bowl with 1 tablespoon of the oil and some salt and pepper. Add 1 to 2 tablespoons more oil to the griddle. Using long metal tongs, spread the onions, peppers and mushrooms across the hot griddle. Cook the vegetables until they start to blister and soften, about 4 minutes. 

Toast the bread and prep vegetables

Push the vegetables to one side of the griddle and put the steak down in a single layer on the other side. Sprinkle the steak with a large pinch of salt and pepper. Add a little more oil if needed. Cook the steak until it is no longer pink, about 4 minutes. Then put the pastrami on top. Cook all together until the steak edges are crispy and caramelized and the pastrami is warmed through.  

Cook the rib-eye

Turn off the heat and pile the cooked vegetables onto the bottom of the rolls. Separate the meat into two piles and place on top of the vegetables. Top each sandwich with 3 slices of cheese per bun. Put the baking sheet in the oven until the cheese is melted and bubbling, about 2 minutes. Serve immediately.  

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