Not Philly Roast Pork Sandwich
My inauthentic version
You don’t have to like football to like this sandwich, but if you do happen to be hosting a Super Bowl party, or just watching the game with your family, this much easier version of Philly’s second-most-famous sandwich would be the perfect thing to serve. Or forget football—just make this sandwich! Last year, in honor of my hometown team playing in the big game (and winning!), I shared a version of Philly Cheesesteak Sliders, which are also delicious and fun for game day or any day.
DISCLAIMER: This is not an authentic Philly Roast Pork Sandwich. I feel that being a native Philadelphian gives me permission to bastardize the classic, because when I thought about making this in the authentic way, I decided I was not up for a two- or three-day process for a sandwich. It makes sense if you are running a restaurant that serves the sandwiches all day long, but not necessarily for the home cook.
Traditionally, a pork shoulder—usually butterflied for somewhat faster cooking—is braised for several hours until tender, then chilled so it can be thinly sliced. Here I used a pork tenderloin instead, which becomes tender after just a quick sear and trip to the oven. I also decided to make a fresher, crunchier, greener version of broccoli rabe, rather than the soft, khaki-colored greens that usually top the sandwich.
So, what did I do?
I did toast fennel seeds, and grind them in my spice grinder.
I did season the pork tenderloin one day ahead, not only so it would benefit from a longer marinating time, but to get this annoying step out of the way so the meat would be oven-ready.
I did use the traditional provolone cheese, but next time I would go for sharp provolone rather than the sliced kind which was mild.
I did slice the pork as thinly as I could while it was still warm. I was able to slice it pretty thin, and it’s such a tender cut, it was nice and soft in the sandwich.
I did find the perfect rolls at my supermarket in the bakery section: Lightly seeded “hero rolls.” You could use a baguette, but it might be too chewy.
I did use plenty of garlic when I cooked the broccoli rabe, and to marinate the meat. When I reheated one of the sandwiches for Steve to eat, it smelled heavenly.
I did NOT use roasted or pickled “long hots” because the only ones I could find were shriveled, so I used some pickled banana peppers I had. I think the slightly spicier cherry peppers that come in a jar would have been better.
So, as you can see, this sandwich was “inspired by” the Philly Roast Pork Sandwich but it is also its own thing—a very good thing!
If you’re looking for some other game day dishes, or just something fun to get you through these snowy, icy days of winter, here you go:
More game day-ready recipes
Cheesesteak Sliders
This party-sized take on another Philly classic would be a welcome addition to any game day spread. Cheesesteak preferences are highly personal, but I like mine with provolone, onions, mushrooms, and cherry peppers for a little spice.
Turkey Chili with Poblanos and Winter Squash
This chili is in my permanent meal prep rotation, but it’s a great crowd-pleasing party dish, too. It’s full of tender bites of butternut squash in a rich chile-based sauce, and doubles easily if you’re hosting a big group.
Avocado Tahini Dip
I almost always include raw vegetables in my nibbles spreads (which my husband is mostly in charge of setting out), and this creamy dip makes crudités a little more exciting and indulgent.
Blistered Shishitos with Avocado Crema
This is one of my favorite starters. It’s not too filling but still substantial, so it’s perfect for nibbling on before the game (and rest of the meal) begins. The creamy avocado puree gives the peppers another delicious dimension.
Philly Roast Pork Sandwich
Serves 4
For the pork:
2 teaspoons fennel seeds
1 pork tenderloin (about 1 pound), trimmed and blotted dry
Olive oil
3 to 4 garlic cloves, very finely chopped (or put through a garlic press)
1 teaspoon kosher salt
Freshly ground pepper
½ teaspoon dried thyme
½ teaspoon dried oregano
1 tablespoon finely chopped fresh rosemary
For the broccoli rabe:
1 to 2 tablespoons olive oil
2 to 3 large garlic cloves, sliced
1 bunch broccoli rabe, thick stems removed, and very roughly chopped
Kosher salt and freshly ground pepper
¼ teaspoon red pepper flakes, or more to taste
To assemble:
2 long or 4 short hero rolls, preferably seeded
10 slices sharp provolone cheese
Sliced pickled cherry peppers or banana peppers
Toast the fennel seeds in a small dry pan over medium heat for about 5 minutes, until a shade darker, tossing frequently. Transfer to a plate to cool and grind coarsely in a spice grinder.
Place the tenderloin on a dinner plate and drizzle with enough oil to coat. Rub with the garlic. Combine the fennel seeds, salt, pepper, thyme, oregano, and rosemary in a small bowl and mix well. Rub the herb/spice mixture all over the meat. Marinate for at least an hour, but preferably overnight.
Heat the oven to 375°F. Heat a 10-inch skillet with an ovenproof handle over medium-high heat. Add a little oil to the pan and sear the meat for 2 to 3 minutes per side. Transfer the pan to the oven and cook, turning the meat once, for about 15 minutes, or until an instant-read thermometer reads 130°F in the center. Transfer to a board to cool slightly. Add ½ cup water to the pan and reduce by about half. Pour the jus into a small bowl.
Make the broccoli rabe: Add the oil to the same skillet, and add the garlic. Cook until golden, stirring frequently, about 3 to 4 minutes. Add the broccoli rabe, season with salt, pepper, and red pepper flakes, and toss to coat in the oil. Add ½ cup of water and cover. Continue cooking, covered, tossing occasionally until bright green and tender, about 5 minutes. Cook uncovered to cook off any excess water.
Heat the broiler. Slice the meat as thinly as possible. Split the rolls open, leaving them hinged on one side. Line them with overlapping slices of cheese and place on a baking sheet. Place in the oven about 8 inches from the broiler and cook, watching carefully, until the cheese is melted and the edges of the rolls are toasted, 1 to 2 minutes.
Divide the meat between the two rolls and top with the broccoli rabe and the peppers. Drizzle with some of the jus, close the rolls, and serve immediately.
Your Cheesesteak Sliders were epic! This one sounds like a great option and totally agree with soft roll - had a baguette sandwich recently that neared tore my gums out!
Perfect Susan. I make a similar sandwich and sub-out the provolone for a Ricotta schmear. The sweetness is the perfect foil for the bitter Rabe (which I love!). Hope you're well.