Best 6 Philly Italian Style Hot Roast Pork Sandwiches Recipes

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If you're looking for an exceptional culinary experience, then a Philly Italian-style roast pork sandwich is the perfect choice. This delightful sandwich brings together the flavors of Italy and Philadelphia in a mouthwatering combination. The tender pork, slowly roasted with aromatic herbs and spices, is the star of this dish. Served on a crusty roll with melted cheese, sautéed onions, and peppers, this sandwich is a symphony of flavors and textures.

Let's cook with our recipes!

PHILLY STYLE ROAST PORK SANDWICH



Philly Style Roast Pork Sandwich image

When its time to create deliciousness for lunch think about making my Philly style roast pork sandwich. Just make sure to make enough of these beauties, because everyone is going to be coming back for more!

Provided by Chef Dennis Littley

Categories     sandwich

Time 2h30m

Number Of Ingredients 19

4 lbs pork loin roast
1/4 cup brown mustard
4 tbsp Montreal Steak Seasoning*
1 lb sliced Provolone aged or regular
12 Kaiser rolls or the roll of your choice
1 head broccoli rabe
2 tbsp olive oil
1 clove garlic diced
2 large red peppers
1 tablespoon olive oil
sea salt and pepper to season
2 tablespoons paprika
2 tablespoons cracked black pepper
2 tablespoons kosher salt
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 tablespoon crushed coriander
1 tablespoon dill
1 tablespoon crushed red pepper flakes

Steps:

  • Coat top side of pork roast with brown or deli mustard, rub into meat.
  • Sprinkle a liberal amount of Montreal Steak Seasoning over the mustard, covering the top completely.
  • Place meat in 350 F degree oven (177 C), add a little water to the bottom of the pan and roast the pork loin for about two hours or until a meat thermometer reads 150 F (66 C) degrees. (the temp will rise 10 degrees as it sits)
  • After the Pork has cooled completely cut it into thin slices to re-heat in the au jus.
  • Add some water to all of the meat drippings and use this as your base for the pork au jus.
  • Wash and trim the broccoli rabe removing any bad leaves and cutting off the stems, leaving only the leaves and flowers.
  • Place the broccoli rabe into a pan with water and allow to boil until the broccoli rabe is tender. (do not use a full pot of water, use just enough to cook)
  • Drain Broccoli rabe and saute in olive oil with chopped garlic, sea salt and pepper to taste.
  • Wash peppers, and cut down the center removing all the seed and membranes.
  • Slice the red peppers about 3/8 of an inch thick (1 cm)
  • Coat with olive oil and season with sea salt and black pepper
  • Roast in 350 degree oven for 20-25 minutes
  • Keep the peppers separate during the process, otherwise the long hots will make everything hot!
  • Combine paprika, crushed black pepper, kosher salt, granulated garlic, granulated onion, crushed coriander, dill, and crushed red pepper flakes, mix well.
  • Reheat the sliced pork in the au jus you saved from the pan
  • place slices of roast pork on kaiser roll, add provolone, broccoli rabe and roasted red peppers.
  • serve with extra au jus and long hots!

Nutrition Facts : Calories 577 kcal, Carbohydrate 38 g, Protein 51 g, Fat 23 g, SaturatedFat 9 g, Cholesterol 121 mg, Sodium 1893 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving

ITALIAN PORK SANDWICHES (DINIC'S COPYCAT PHILLY PORK SANDWICH)



Italian Pork Sandwiches (DiNic's Copycat Philly Pork Sandwich) image

This Italian Pork Sandwich recipe is our meticulous recreation of the classic Philly pork sandwich with broccoli rabe, provolone, and plenty of peppers.

Provided by Kaitlin

Categories     Sandwiches

Time 5h45m

Number Of Ingredients 25

4-5 pounds skinless pork shoulder (butterflied)
Salt
1½ tablespoons ground fennel seeds
1½ tablespoons dried thyme
2 tablespoons dried oregano
1 tablespoon fresh rosemary ((minced))
3 tablespoons fresh parsley ((minced))
16 cloves garlic ((minced))
2 yellow onions ((thinly sliced))
Olive oil
4 cups pork, chicken or beef stock
½ cup red wine
15 oz. can crushed tomatoes ((425 g))
2 bay leaves
2 green bell peppers
7 long hot green peppers
2 tablespoons olive oil
1 teaspoon salt
¼ cup olive oil
7 cloves garlic ((chopped))
¼ teaspoon crushed red pepper flakes
2 pounds broccoli rabe ((washed thoroughly and chopped into ½ inch pieces))
12 crusty Italian rolls
3-4 slices sharp provolone per sandwich
Jarred pepperoncinis

Steps:

  • Marinate the meat the night before. If needed, trim the skin off of the pork shoulder while you're butterflying it, but don't trim away the fat cap on top. We used a 4-pound piece off of a larger cut, so we also had a small bone to butterfly around.
  • Sprinkle evenly all over with salt (to avoid oversalting, sprinkle it from a height above the meat so it spreads evenly without needing to use a ton). Combine 1½ tablespoons ground fennel seeds, 1½ tablespoons dried thyme, 2 tablespoons dried oregano, and 1 tablespoon fresh minced rosemary leaves. Generously rub the meat all over with this seasoning. Next, stir together the 3 tablespoons of minced parsley and the minced garlic. Spread the majority on the inner parts of the butterflied pork shoulder, and distribute the rest on the top.
  • Rebundle the pork shoulder so it is in a relatively tight roll. Place in a roasting pan, and surround with the thinly sliced onion. Drizzle a little olive oil over the onions. Refrigerate overnight.
  • The next day, take your pork out of the refrigerator early (about 2 hours before you're ready to roast) to come up to room temperature. Preheat the oven to 450 degrees F, and position a rack in the lower third of the oven, and one in the upper third.
  • You're going to roast the pork and the peppers simultaneously, so wash the peppers, pat them dry, and cut them all lengthwise and deseed them (If you like your long hots really hot, skip that step!) Toss in olive oil, and sprinkle with salt. Lay out evenly on a baking sheet.
  • Place the roast in the lower third of the oven, and the peppers on the rack in the upper third. Roast at 450 degrees F for 35 minutes. (Depending on how hot your oven runs, you may want to check them at the 20-25 minute mark.) Remove the peppers from the oven and set them aside. Later, you can reheat the peppers by stirring them into the hot pulled pork to rewarm them, or by putting them back in the oven in the final stretch of cooking.
  • Also take the pork out of the oven at this step, and add the stock, wine, tomatoes, and bay leaves. Stir to combine. Cover the pan tightly with aluminum foil. Cook for another 15 minutes at 450 degrees F, and then reduce the oven temperature to 325 degrees F. Continue roasting the pork for 2 hours.
  • Carefully remove the foil (you'll be putting it back on). Using a sharp carving knife, cut the roast into large chunks, laying them flat in the braising liquid. Re-cover with foil and cook for another 2 to 2 ½ hours, until the pork is fork tender.
  • A little while before you take your pork out of the oven, it's time to prepare your broccoli rabe. In a skillet over medium-high heat, add ¼ cup of olive oil and 7 cloves chopped garlic. Let the garlic brown lightly, and add the crushed red pepper flakes, followed by the chopped broccoli rabe. Cook until wilted, and then lower the heat if needed to cook until tender--you don't want the stems to be crunchy!
  • Remove the pork from the oven. Discard the bay leaves. Pull the pork in the pan with two forks, mixing everything in the juices.
  • Stir in your reserved roasted peppers to rewarm them. Alternatively, you could reheat them in the oven in the last 10-15 minutes of roasting.
  • To build each sandwich, grab your Italian bread/rolls, and slice them lengthwise. Lay down a healthy bed of sharp provolone slices (we went with sharp provolone from the deli counter, but if you really want to be authentic to the OG sandwich, get a wedge of super sharp provolone and cut it into rough, thick shavings), and toast to melt the cheese. Top with a generous, drippy helping of pulled pork. Spoon over the broccoli rabe, and nestle a few pieces of long green hot pepper and bell pepper inside. Top off with pepperoncini slices if desired, and eat immediately!

Nutrition Facts : Calories 714 kcal, Carbohydrate 37 g, Protein 49 g, Fat 41 g, SaturatedFat 19 g, Cholesterol 120 mg, Sodium 1364 mg, Fiber 7 g, Sugar 5 g, ServingSize 1 serving

PHILADELPHIA STYLE ROAST PORK SANDWICHES



Philadelphia Style Roast Pork Sandwiches image

This delicious sandwich is inspired by the roast pork sandwich you'll find in South Philly.

Provided by Christine

Categories     Meat and Poultry Recipes     Pork     Pork Shoulder Recipes

Time 2h15m

Yield 4

Number Of Ingredients 18

1 (3 pound) pork shoulder roast
3 tablespoons chopped fresh rosemary
3 cloves garlic, chopped
3 tablespoons chopped fresh parsley
4 teaspoons olive oil, divided
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
1 cup water
1 tablespoon olive oil
2 cloves garlic, chopped
½ teaspoon red pepper flakes
½ cup chicken stock
12 ounces fresh spinach
1 teaspoon salt
½ teaspoon freshly ground black pepper
lemon, juiced
1 cup shredded Manchego cheese
4 crusty rolls

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Remove the netting or strings on pork roast, keeping them intact to use again. Combine rosemary, 3 cloves of garlic, parsley, 3 teaspoons of olive oil, 1 tablespoon kosher salt, and 1 tablespoon freshly ground black pepper in a bowl. Slice open the pork roast and spread it with the oil and herb mixture. Roll up the pork and secure it with the netting or string. Rub outside of the roast with remaining 1 teaspoon olive oil and salt and pepper to taste.
  • Place the pork, fat side up, in a roasting pan or baking dish and pour in water. Bake in the preheated oven, basting occasionally, about 1 1/2 to 2 hours; add more water if necessary. An instant-read thermometer inserted into the meat should read at least 145 degrees F (63 degrees C). Allow the roast to rest 10 to 15 minutes. Reserve the pan juices.
  • While the pork is resting, heat 1 tablespoon olive oil in a frying pan over medium heat. Stir in 2 cloves chopped garlic and red pepper flakes; cook and stir until garlic is fragrant but not brown, about 3 minutes. Pour in chicken stock and bring it to a boil. Add spinach, 1 teaspoon salt, 1/2 teaspoon black pepper, and lemon juice. Reduce the heat to medium-low and cook until the spinach is wilted, stirring occasionally.
  • Cut the string on the roast and cut the pork into thin slices. Return the sliced pork to the reserved pan juices.
  • Slice the sandwich rolls and sprinkle each roll with shredded Manchego cheese. Add pork slices to each sandwich, top with spinach, and serve.

Nutrition Facts : Calories 793.6 calories, Carbohydrate 42.3 g, Cholesterol 147.1 mg, Fat 47.4 g, Fiber 4.9 g, Protein 50.4 g, SaturatedFat 16.5 g, Sodium 2951.6 mg, Sugar 6.4 g

PHILLY (ITALIAN STYLE) HOT ROAST PORK SANDWICHES



PHILLY (Italian Style) Hot Roast Pork Sandwiches image

Philly is not only famous for cheesesteaks. Another famous favorite is Hot Roast Pork Sandwiches! After searching the web for the recipe and not finding it, I came up with this and the results were fabulous and authentic tasting. This is also delicious served as a main dish instead of for sandwiches...you may want to slice it thicker and add a side dish or two :)

Provided by Karen..

Categories     Lunch/Snacks

Time 1h35m

Yield 12 serving(s)

Number Of Ingredients 9

3 -3 1/2 lbs boneless pork roast
salt
fresh coarse ground black pepper
garlic powder
basil
italian seasoning or pizza seasoning
dehydrated dried garlic
water
10 -12 Italian rolls (or you can use French bread if Italian rolls are not available in your area, you want a crusty roll,)

Steps:

  • Preheat oven to 350 degrees.
  • Place pork roast in a baking dish (I use a 9 x 13 inch glass pyrex dish).
  • Sprinkle generously with salt, pepper, garlic powder, basil, Italian seasoning and garlic flakes.
  • Roast in oven for about 15 minutes or until juices start running and fat starts to melt and brown in the bottom of the pan, then add water to about 1/2 inch up the pan.
  • Check every half hour or so and if water gets low, add a bit more to so it's about 1/2 inch up the pan every time.
  • Each time you add the water, pour some over the roast, so the top does not get too dry.
  • Roast until internal temperature reads 165-170 degrees (About an hour and a half TOTAL cooking time).
  • Trim all visible fat from roast and discard.
  • Slice roast very thin, in the pan if possible, so you don't lose any juices.
  • If all goes well, the juices/gravy at the bottom of the pan should look golden brown, with darker flecks of spices, garlic and some little pieces of meat.
  • Serve slices of pork on rolls, making sure that the slices have soaked up some of the juices (you can drizzle more juices on top, if you like, or you can thicken the gravy with water and cornstarch or flour, if desired).
  • Enjoy!

ITALIAN PORK SANDWICHES



Italian Pork Sandwiches image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 15

4 teaspoons ground fennel
4 teaspoons dried rosemary
2 teaspoons dried oregano
2 teaspoons garlic salt
2 teaspoons kosher salt
Freshly ground black pepper
Two 1-pound pork tenderloins
6 tablespoons olive oil
6 ciabatta rolls
1 clove garlic
1/2 cup mayonnaise
1 lemon, zested
5 cups arugula
2 tablespoons balsamic vinegar
3 jarred roasted red bell peppers, sliced

Steps:

  • Preheat the oven to 350 degrees F.
  • Combine the fennel, rosemary, oregano, garlic salt, 1 teaspoon kosher salt and a generous amount of pepper in a small bowl.
  • Slice the pork tenderloins in half crosswise and rub evenly with the spice mixture. Heat 3 tablespoons olive oil in a large cast-iron skillet over a medium-high heat. Add the pork and sear, turning, until golden brown on all sides, about 5 minutes. Place the skillet in the oven and bake until the pork is cooked through and a thermometer inserted in the middle registers 140 degrees F, 18 to 20 minutes.
  • To toast the ciabatta rolls, place a dry skillet on a medium heat until it is hot, about 5 minutes. Slice the rolls in half and place the rolls in the skillet cut-side down until they are toasted how you like them, 15 to 30 seconds. Set aside.
  • Remove the pork to a cutting board and let rest for 5 minutes before slicing to your desired thickness.
  • Grate the garlic clove and combine it with the mayonnaise and lemon zest in a small bowl. Season with black pepper.
  • Add the arugula to a bowl, then drizzle over the remaining 3 tablespoons olive oil and the balsamic vinegar and toss to combine.
  • Generously spread the garlic mayonnaise on the tops and bottoms of the rolls. Place some pork slices on the bottom halves, then add slices of roasted red pepper and a generous amount of the arugula. Place the other halves of the rolls on top and serve.

TONY LUKE'S ITALIAN ROAST PORK SANDWICH (THE REAL DEAL)



Tony Luke's Italian Roast Pork Sandwich (The Real Deal) image

Make and share this Tony Luke's Italian Roast Pork Sandwich (The Real Deal) recipe from Food.com.

Provided by CHRISSYG

Categories     Lunch/Snacks

Time 3h25m

Yield 6-8 serving(s)

Number Of Ingredients 16

1 (2 1/2 lb) pork shoulder
3 tablespoons garlic (chopped)
2 1/2 tablespoons fresh rosemary (chopped)
3 tablespoons fresh parsley (chopped)
1 tablespoon salt
1/2 teaspoon fresh cracked black pepper
1 tablespoon olive oil
1 lb broccoli rabe (aka rapini)
salt
3 quarts water
1/4 cup olive oil
2 -3 garlic cloves, chopped
salt
1/4-1/2 teaspoon red pepper flakes
crusty Italian roll (football shaped)
1/2 lb sliced sharp provolone cheese

Steps:

  • Turn crock pot on high setting.
  • If the roast comes in elastic-y netting remove the netting, but keep it intact, you'll be stuffing it back in later.
  • Mix the next 6 ingredients in a bowl.
  • Spread the pork roast out on a clean surface.
  • If there are any large thick sections of meat, score them with a knife.
  • Rub 3/4 of the mixture over all exposed surfaces.
  • Roll the roast back up and place back in netting.
  • (Or truss with kitchen twine if no netting was provided) Rub the remaining mixture on the outside of the roast.
  • Place the roast in the crock pot and cook at high for 20 minutes.
  • Turn down to low and cook at least 3 hours longer or until the pork is falling apart.
  • Remove pork from truss or netting and shred into large chunks, removing any large pieces of fat that may be left.
  • Return to juices which have accumulated in the crock pot.
  • For the broccoli rabe: Wash thoroughly and cut about 1/2 inch off the bottom of the stems.
  • Cut the florets off the top and set aside.
  • Bring 3qts salted water to a rolling boil.
  • Add broccoli rabe leaves and stems and cook about 1&1/2 minutes then add the florets and cook until tender, about 5-7 minutes.
  • Remove broccoli from boiling water and drain, but reserve about 1/4- 1/2 cup of the cooking liquid.
  • In a deep frying pan (which is cold) begin heat olive oil, red pepper flakes and garlic together over medium heat.
  • Once the garlic begins to sauté, begin to time about two minutes (till very lightly browned) add drained broccoli.
  • Sauté the broccoli rabe about 3-5 minutes longer and then add the cooking liquid from the pot.
  • (This should look a little soupy).
  • Assemble: Toast sliced roll if desired.
  • Add provo to roll before hot meat. then the cheese can melt. After that top with broccoli rabe generously. manja!

Nutrition Facts : Calories 705.5, Fat 55.8, SaturatedFat 19.9, Cholesterol 160.4, Sodium 1659.9, Carbohydrate 5.1, Fiber 2.4, Sugar 0.6, Protein 45

Tips:

  • Choose the right cut of pork: A good pork shoulder or pork butt roast is ideal for this recipe. These cuts are well-marbled and have a good amount of fat, which will help keep the pork moist and flavorful as it cooks.
  • Don't skip the marinade: The marinade helps to tenderize the pork and infuse it with flavor. Be sure to let the pork marinate for at least 8 hours, or overnight.
  • Roast the pork slowly: Low and slow is the best way to cook pork shoulder or pork butt roast. This will help the pork to become fall-apart tender.
  • Make sure the pork is cooked through: Use a meat thermometer to check the internal temperature of the pork. It should be cooked to an internal temperature of 195 degrees Fahrenheit.
  • Let the pork rest before slicing: Once the pork is cooked through, let it rest for 10-15 minutes before slicing. This will help the juices to redistribute throughout the meat.
  • Serve the pork with your favorite toppings: Some popular toppings for Philly-style Italian hot roast pork sandwiches include provolone cheese, broccoli rabe, and long hots.

Conclusion:

Philly-style Italian hot roast pork sandwiches are a delicious and iconic sandwich that is perfect for any occasion. With its tender and flavorful pork, melted cheese, and savory toppings, this sandwich is sure to be a hit. So next time you're looking for a hearty and satisfying meal, give this recipe a try. You won't be disappointed!

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