• Before getting started, add the bacon grease to a 9-inch skillet over low-medium heat on the stovetop to preheat.

Prepping the Ingredients

• Start by slicing up the veggies with a large knife, including the onions and bell peppers. Mince up the mushrooms and garlic, and then thinly slice the roast beef lunch meat.
• Then add the sliced onions, bell peppers, mushrooms and garlic to the skillet that you prepped in the first step. Sauté for about 10 minutes, or 'til the onions are slightly translucent and tender when poked with a fork.
• Once cooked, transfer the veggies to a large bowl and set aside.
• Next, add the sliced deli meat, salt, pepper, paprika and Worcestershire sauce to the skillet over low-medium heat. Let cook for 2-3 minutes, or 'til the meat is warmed.
• Add the veggies to the meat mixture, stirring 'til well combined. Let simmer 'til fully cooked, about 5-10 minutes.
• While waiting on the meat/veggie mixture to cook, use a knife to split each of the hoagie buns open.
• Add a dab of bacon grease to a griddle or large cast iron skillet on the stovetop, and then place the hoagie buns, open side down, onto the griddle to toast 'til golden brown and slightly crispy.*

How to Make Philly Cheesesteak With Roast Beef

• Once toasted, spread a thin coating of mayo on each hoagie roll.
• Now you can add a generous helping of the meat & veggie mixture on top of the provolone cheese.
• Optionally, you can top everything off with Cheez Whiz.
• That's it! Serve and enjoy your Philly cheesesteak with roast beef alongside your favorite side dishes.