Philly-Inspired Roast Pork Sandwich with Sharp Provolone

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

A hearty roast pork sandwich layered with sharp provolone cheese and sautéed peppers, capturing the spirit of Philadelphia’s regional flavors. This American-inspired sandwich and wrap recipe, ready in about 185 minutes, pairs pork shoulder roast, olive oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 lbs pork shoulder roast
• 2 tbsp olive oil
• 3, minced garlic cloves
• 1 tsp dried oregano
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 large, thinly sliced green bell pepper
• 1 large, thinly sliced red bell pepper
• 1 medium, thinly sliced yellow onion
• 4 hoagie rolls
• 8 sharp provolone cheese slices
• 1 cup beef broth

The roasting pan we’d use for this → Best Roasting Pans for 2026: Racks, Handles & Sizes for the Holiday Bird

Instructions

1. Step 1: Preheat oven to 325°F. Rub 2 lbs pork shoulder roast with 2 tbsp olive oil, 3 minced garlic cloves, 1 tsp dried oregano, 1 1/2 tsp salt, and 1 tsp black pepper. Place in a roasting pan and roast uncovered for 2 1/2 hours until fork-tender.
2. Step 2: While pork roasts, heat a skillet over medium heat and add 1 tbsp olive oil. Sauté 1 large thinly sliced green bell pepper, 1 large thinly sliced red bell pepper, and 1 medium thinly sliced yellow onion for 8 minutes until softened and slightly caramelized.
3. Step 3: Remove the pork from oven and let rest 15 minutes, then shred into bite-sized pieces using two forks.
4. Step 4: Pour 1 cup beef broth into the roasting pan and scrape up the browned bits. Warm shredded pork in the broth for 3 minutes.
5. Step 5: Split 4 hoagie rolls and layer each with a generous portion of the shredded pork, sautéed peppers and onions, and top with 2 slices of sharp provolone cheese. Place sandwiches under a broiler for 2-3 minutes until cheese melts and edges of the bread crisp.