Rodeo Philly Recipe

Slice vegetables and meat

Thinly slice the green bell pepper into 1/4-inch strips. Slice the onion into thin half-moons. If not pre-sliced, thinly slice the beef against the grain into bite-sized strips (about 1/8–1/4 inch thick).

Shred the cheddar cheese if not pre-shredded and set aside. Split the hoagie rolls but keep them hinged.

If using frozen/prepared onion rings that require frying, heat oil in a deep skillet or pot to 350°F (175°C). Fry onion rings in batches until golden and crisp, about 2–3 minutes per batch. Drain on paper towels and keep warm in a low oven (200°F / 95°C). If using store-bought pre-cooked onion rings, bake or heat according to package instructions and keep warm.

Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat. Add the sliced green pepper and onion with a pinch (about 1/4 tsp) of salt. Cook, stirring occasionally, until softened and starting to caramelize, about 6–8 minutes. Transfer peppers and onions to a plate and keep warm.

In the same skillet, add the remaining 1 tablespoon oil and increase heat to high. Add the sliced beef in an even layer (cook in two batches if needed to avoid crowding). Season each batch with 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and a pinch of smoked paprika. Sear the beef, stirring occasionally, until browned and just cooked through, about 2–4 minutes per batch.

Return the cooked peppers and onions to the skillet with the beef. Add 1 tablespoon Worcestershire sauce and 1/2 cup barbecue sauce. Toss everything together and cook 1–2 minutes more so the sauce coats the meat and veggies and warms through. Taste and adjust seasoning if needed.

Preheat broiler to high (or oven to 400°F / 200°C if you prefer). Spread softened butter on the cut sides of the hoagie rolls and place them cut-side up on a sheet pan. Toast under the broiler 1–2 minutes until lightly golden — watch closely to prevent burning.

Spoon an even portion of the beef, pepper & onion mixture into each toasted roll. Divide the shredded cheddar evenly over the hot filling. Place the filled sandwiches under the broiler for 1–2 minutes until the cheese melts and bubbles.

Top each sandwich with 3 onion rings (or desired amount) and drizzle about 1 tablespoon of extra barbecue sauce over the rings and filling. Serve immediately while hot.