You can buy rolls if you choose but homemade really make these sandwiches. Serve the sandwiches with pickles and your favorite sandwich sides.
Italian Sub Rolls
3/4 cup (85g) Unbleached All-Purpose Flour
1/2 cup (113g) lukewarm water
1/8 teaspoon instant yeast
2 teaspoons instant yeast
2/3 cup (152g) lukewarm water
2 3/4 cups (326g) King Arthur Unbleached All-Purpose Flour
1 1/4 teaspoons (8g) salt
To make the starter: Mix the starter ingredients in a small bowl, cover, and let rest at room temperature overnight.
To make the dough
Combine the starter and the remainder of the dough ingredients, and mix and knead by hand, or using a stand mixer, to make a smooth dough.
Place the dough in a lightly greased bowl. Cover it, and let it rise at room temperature until it’s very puffy, about 90 minutes, turning it over and gently deflating it after 45 minutes.
Turn the dough out onto a lightly oiled work surface. Divide it into six equal pieces.
Roll the pieces into cylinders, 4 1/2″ in length. Flatten the cylinders slightly; dough rises more in the center, so this will give a gently rounded top versus a high top.
Place the loaves on a lightly greased or parchment-lined baking sheet. Cover and let rise until almost doubled, about 45 minutes. While they’re rising, preheat the oven to 425°F.
Bake for 20 to 25 minutes, or until the internal temperature reaches 190°F.
Remove the rolls from the oven and transfer them to a rack to cool. Store, well-wrapped, at room temperature for several days.
Easy Philly Cheesesteak Sandwiches
1/2 large onion, thinly sliced
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1 garlic clove, grated
2 tablespoons extra-virgin olive oil
1/2 teaspoon dried Italian seasoning
Freshly ground black pepper
10 oz shaved deli roast beef
Extra-virgin olive oil
2 sub rolls, split
4 thin slices of Provolone or American or Processed cheese, about 1 ounce each
In a mixing bowl combine the onion, peppers, garlic, oil, and Italian seasoning. Season with salt and pepper and toss to coat evenly.
Spread the vegetables on a stovetop grill pan or large skillet in a single layer. Grill over high heat until they start to brown and are tender, about 6 minutes, stirring occasionally. Transfer to a bowl.
Place the beef slices in a medium bowl, add just enough oil to coat them lightly, and season with salt and pepper; toss to coat.
Grill the steak slices on the grill pan over high heat, 1 minute, Turn the beef slices over with a wide spatula and cook for 1 minute
Warm the rolls.
Build the sandwiches with cheese on the bottom, meat, onions, and peppers. Serve warm.