• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Chef Dennis
  • Recipe Index
  • On the Road
  • About
menu icon
go to homepage
  • Recipe Index
  • About
  • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipe Index
    • About
    • Contact
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Sandwich Recipes

    Philly Style Roast Pork Sandwich

    Published: Feb 19, 2018 · Modified: Jun 27, 2022 by Chef Dennis Littley

    571 shares
    • Facebook284
    • Email
    4.61 from 23 votes
    Jump to Recipe Print Recipe
    pinterest image for roast pork sandwich

    How to make a Philly Style Roast Pork Sandwich

    One of the great joys in life is a Roast Pork Sandwich and Philadelphia is renowned for having one of the best pork sandwiches in the country! Unfortunately, that doesn’t hold true for many of the restaurants that serve them! I have had a lot of tasteless pork sandwiches where the owners just go through the motions because they feel they have it on their menu.

    You know, it’s not rocket science people. Cooking a pork roast doesn’t have to be complicated! You rub it with brown mustard and hit it with an abundance of Montreal Beef Seasoning and you’ve got one of the most flavorful pieces of pork you could ever hope for. The secret really is all that great cracked black pepper in the Montreal seasoning.

    side view of roast pork sandwich with provolone cheese, roasted red peppers and broccoli rabe sitting on a white plate on a white table with a steak knife on the plate

    Most of the restaurants and taverns that feature a Philly Style Pork sandwich offer it a couple of ways. You can get it straight up with just a slice or two of provolone on it, or you can get it Italian Style which to me is the true Philly Style Roast Pork Sandwich.

    The Italian Style comes with broccoli rabe (or spinach) that has been sauteed in olive oil with a healthy amount of garlic, roasted red peppers, and aged provolone cheese…..sigh,  its a wonderful thing. That is of course if they bother to season the pork and don’t just throw it in the oven!

    overhead view of roast pork sandwich with provolone cheese, roasted red peppers and broccoli rabe sitting on a white plate on a white table with a bowl of roasted red peppers and small ramekin of au jus

    And no self-respecting purveyor of roast pork would serve that glorious sandwich without a side of Italian Long Hot Peppers. Those are the peppers that let you know just how hot they are as soon as you start cooking them, these were no exception! I’m afraid my days of long hots are far behind me, but to be truly authentic you gotta have them!

    Don’t forget to pick up some good kaiser rolls for this sandwich, and your choice of provolone. I used regular provolone, Lisa just isn’t a fan of the aged provolone, it’s a bit too sharp for her. Of course, I would have used them both on my sandwich, I do love cheese!

     roast pork sandwich with provolone cheese, roasted red peppers and broccoli rabe sitting on a white plate on a white table with a steak knife on the plate and a bowl of roasted red peppers and ramekin of au jus in the background

    This is definitely a sandwich worth making, your friends and family will absolutely love you for making it! It’s also a great way to have some fast food in your freezer. There is just the two of us at home, so when I make this type of roast pork I freeze what we don’t eat into portions that we can reheat for dinner another night.

    I also keep extra Kaiser rolls in the freezer and you know you can always find a large variety of cheese in my fridge, and provolone is usually one of them! So dinner on a hectic night just got easier!

    If you’re a sandwich lover you’re going to love these recipes:

    • Italian Grilled Cheese Sandwich
    • Buffalo Chicken Grilled Cheese Sandwich
    • Pepperoni Pizza Grilled Cheese Sandwich
    • Sweet Sausage Grilled Cheese Sandwich 

    Did you make this? Please RATE THE RECIPE below!

    Please SUBSCRIBE and FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST!

    roast pork with provolone cheese, roasted red peppers and broccoli rabe
    Print Recipe Save Saved!
    4.61 from 23 votes

    Table of Contents:

    • Philly Style Roast Pork Sandwich
      • Ingredients
        • Roast Pork
        • Broccoli Rabe
        • Roasted Red Peppers and Long hots
        • Make Your Own Montreal Steak Seasoning
      • Instructions
        • Pork Roast
        • Broccoli Rabe
        • Roasted Red Peppers and Long Hots
        • Make Your Own Montreal Beef Seasoning
        • Assembly
      • Nutrition

    Philly Style Roast Pork Sandwich

    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!
    Prep Time30 minutes mins
    Cook Time2 hours hrs
    Total Time2 hours hrs 30 minutes mins
    Course: sandwich
    Cuisine: American
    Servings: 12
    Calories: 577kcal
    Author: Chef Dennis Littley

    Ingredients

    Roast Pork

    • 4 lbs pork loin roast
    • ¼ cup brown mustard
    • 4 tbsp Montreal Steak Seasoning*
    • 1 lb sliced Provolone aged or regular
    • 12 Kaiser rolls or the roll of your choice

    Broccoli Rabe

    • 1 head broccoli rabe
    • 2 tbsp olive oil
    • 1 clove garlic diced

    Roasted Red Peppers and Long hots

    • 2 large red peppers
    • 1 tablespoon olive oil
    • sea salt and pepper to season

    Make Your Own Montreal Steak Seasoning

    • 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
    US Customary – Metric
    Prevent your screen from going dark

    Instructions

    Pork Roast

    • 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.

    Broccoli Rabe

    • 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.

    Roasted Red Peppers and Long Hots

    • Wash peppers, and cut down the center removing all the seed and membranes.
    • Slice the red peppers about ⅜ 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!

    Make Your Own Montreal Beef Seasoning

    • Combine paprika, crushed black pepper, kosher salt, granulated garlic, granulated onion, crushed coriander, dill, and crushed red pepper flakes, mix well.

    Assembly

    • 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

    Calories: 577kcal | Carbohydrates: 38g | Protein: 51g | Fat: 23g | Saturated Fat: 9g | Cholesterol: 121mg | Sodium: 1893mg | Potassium: 865mg | Fiber: 3g | Sugar: 2g | Vitamin A: 2020IU | Vitamin C: 36.5mg | Calcium: 392mg | Iron: 4.5mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

    More Sandwich Recipes

    • sloppy joes on bun on a white plate.
      Best Sloppy Joes Recipe
    • bbq chicken sandwich with cole slaw and pickles on bun.
      Slow Cooker BBQ Chicken
    • prime rib sandwich on white plate
      Leftover Prime Rib Sandwich
    • white pot with bbq pulled pork
      Slow Cooker Texas Pulled Pork

    About Chef Dennis

    Picture of Chef Dennis

    Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home. For more details, check out his About page.

    Reader Interactions

    Comments

      Leave a Comment Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Scott Grasse

      November 04, 2020 at 11:01 am

      4 stars
      I substituted pork tenderloin, cooking 400 degrees for 20 minute. Delish!

      Reply
    2. TammeyB

      December 29, 2019 at 9:10 pm

      5 stars
      This was absolutely perfect!! This meat was tender and flavorful and the peppers were phenomenal!! Definitely dip it in the extra au jus. Overall fantastic and economical meal. I will make again.

      Reply
    3. Ron Palmquist

      July 23, 2018 at 8:28 am

      Yum

      Reply
    4. Gloria

      February 12, 2014 at 8:53 pm

      I am still laughing about the salad comment, and with that…… The Tiramisu is in the refrigerator chilling, I had to make it. The marscapone mixture is heaven. I am so glad that I stumbled onto your site, the recipes are meraviglioso!

      Reply
      • Chef Dennis Littley

        February 13, 2014 at 9:34 am

        I’m very happy you stumbled upon my site as well Gloria and thank you for trying my recipes and leaving your feedback, I truly appreciate your comments!

        Reply
        • Doug MacMillan

          December 07, 2018 at 4:28 pm

          Do you cook the pork with a lid on the roasting pan

        • Chef Dennis Littley

          December 07, 2018 at 11:11 pm

          hi Doug

          no lid on the pork.

    5. Gloria

      February 07, 2014 at 5:25 pm

      It is a delicious way to have the pork, it really was such a nice variation. Florida sounds wonderful at this time of year and what better way to enjoy than with great food.

      Ok, now I tried your Biscotti recipe, I think I have to stay away from your website as it is dangerously good! My husband is not a fan of biscotti, especially anything with fruit, so I changed the nuts to almonds and added chocolate chunks, he ate the whole batch. The original recipe I enjoyed myself , they were not too hard, had a wonderful taste, one of the best Biscotti’s I have had.

      I have to pace myself visiting this site, its a vision of lovely delights!

      Reply
      • Chef Dennis Littley

        February 08, 2014 at 9:56 am

        Those are my favorite biscotti Gloria and you reminded me I haven’t made them in awhile! I do have some salads too…lol!

        Reply
    6. Gloria

      January 29, 2014 at 5:07 pm

      Dear Chef Dennis:

      I made your recipe for the Philly style roast pork sandwich, it was beyond wonderful! My husband kept going to the kitchen and smelling the aroma, he was going insane . We really enjoyed your recipe and thank you for sharing this with everyone. I had one question, I used a bone in loin roast, it was hard to slice into thin slices, would you recommend a boneless roast? I was afraid of loosing moisture to the meat without the bone.

      I was raised in Philadelphia and I never had one of these sandwiches, I truly miss the area , thank you again for sharing the recipe it brought the comforts of Philadelphia to my home.

      Ciao

      Reply
      • Chef Dennis Littley

        January 30, 2014 at 11:59 pm

        It is such a delicious way to make Pork Gloria, I can’t wait to cook up another batch now that I’m in Florida! Thanks so much for letting me know you enjoyed it and yes I would try a pork loin roast that was boneless.

        Reply
    7. Dan

      December 30, 2013 at 4:15 pm

      It’s better (and more authentic) to use pork shoulder. The loin’s a bit devoid of porky fat and flavor.

      Reply
    8. Andrew Vargo

      June 30, 2013 at 7:51 pm

      4 stars
      I just pulled my pork out of the oven after 1 hour 5 minutes of cooking. I think that 2 hours is an overstatement but just go by your thermometer. It wasnt quite done but warming it up in the jus brought it to temp.

      Reply
      • Chef Dennis

        July 01, 2013 at 6:44 am

        thanks Andrew, everyone’s oven is a little different too, and it depends on the size of your pork roast. But like you said using a thermometer is the best way to go.

        Reply
    9. Keeley @ My Life on a Plate

      October 08, 2012 at 8:29 pm

      5 stars
      This is my favorite sandwich, ever. I never thought to season it with brown mustard… I’ll have to try it your way! I’m not normally a fan of a strong mustard flavor, but it’s probably good with the Montreal Steak Seasoning.

      Reply
    10. Kim Bee

      September 23, 2012 at 9:53 pm

      I really need to make this. Like soon. Like really soon. Like now.

      Reply
    11. Kristi Rimkus

      September 19, 2012 at 11:57 am

      5 stars
      What a completely people pleasing meal. Thank you for adding a recipe for making your own seasoning mix. I’m making mixes like this for Christmas gifts this year. I’ll add yours to the list and be sure to put your name and recipe with it. I hope that’s okay. 🙂

      Reply
      • Chef D

        September 19, 2012 at 12:01 pm

        what a great idea of giving seasoning mixes for Christmas! and of course its okay to mention me!

        Reply
    « Older Comments

    Primary Sidebar

    pinterest image for roast pork sandwich


    My name is Dennis Littley or “Chef Dennis” as I’m known both at work and across the blogosphere. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

    More about me →

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube

    Fan Favorites

    • loaf of homemade artisan bread on a wooden cutting board
      Almost No-Knead Artisan Bread Recipe
    • 2 Maryland crab cakes on a white plate
      Baked Maryland Crab Cakes Recipe
    • chicken parm with pasta on a white plate
      Chicken Parmesan Recipe
    • seasoned crispy chicken legs on a foil wrapped tray
      Best Baked Chicken Legs {Drumsticks}
    • side view of slice of bee sting cake being taken out of full cake
      German Bee Sting Cake (Bienenstich) Recipe
    • Tiramisu with a fork on a white plate
      Best Tiramisu Recipe {step by step}
    • overhead view of barbecued half racks of baby back ribs on a white platter
      Easy Oven Baked Baby Back Ribs
    • overhead view of veal parm and linguine on a white plate
      Restaurant Style Veal Parm Recipe

    Featured In

    logos of all the places chef dennis has been featured

    Popular Posts

    • crispy seasoned chicken leg quarters on a white platter
      Best Baked Chicken Leg Quarters
    • cropped-Gunniess-Beef-Stew-13.jpg
      Authentic Guinness Beef Stew Recipe
    • overhead shot of baked crab imperial on a white plate with sauteed greens and roasted potatoes
      Maryland Style Jumbo Lump Crab Imperial
    • close up of half a chicken salad sandwich on a white plate
      Best Chicken Salad – Deli Style
    • oysters rockefeller with a slice of lemon on a bed of rock salt on a white platter
      How to Make Restaurant Style Oysters Rockefeller
    • sliced dry rub roasted brisket with cilantro and tomatoes on on a white platter
      Easy Oven Baked Beef Brisket Recipe
    • rack of pork with end cut off
      Oven Roasted Rack of Pork {Pork Rib Roast}
    • sliced meatloaf with the rest of meatloaf on a white platter
      Classic Meatloaf Recipe with Zesty Glaze

    Footer

    pinterest image for roast pork sandwich

    ↑ back to top

    INFO

    • Privacy Policy
    • Disclosure Policy
    • Cookie Policy
    • Accessibility Policy

    SUBSCRIBE

    Sign Up Today and start getting my easy-to-make restaurant-quality recipes!

    CONTACT

    • About
    • Contact
    © 2009-2023 · Ask Chef Dennis ·

    Proud Member of:
    Mediavine Publisher Network
    571 shares
    • 284