Philadelphia is known for its cheesesteaks, but the real hidden gem is the roast pork sandwich. Juicy, herb-seasoned pork, garlicky broccoli rabe, and melted provolone come together in a soft Italian roll for a bold, rich, and flavorful sandwich.
Instead of the traditional long roast, this one-pot recipe simplifies the process while keeping the deep flavors intact.
The secret? Roasting everything together on a single sheet pan, locking in moisture, and infusing every bite with a robust taste.
Why This One-Pot Recipe Is a Game-Changer
- Simplicity Meets Big Flavor – Traditional Philly roast pork is a labor of love, but this streamlined version gives you the same deep, savory taste in a fraction of the time.
- Fewer Dishes, Less Cleanup – Everything from the pork to the vegetables roasts together, keeping your kitchen mess-free.
- Balanced and Satisfying – The bitterness of broccoli rabe, the sweetness of roasted peppers, and the richness of melted provolone create an unbeatable flavor combination.
- Perfectly Juicy Pork – Cooking the pork alongside the veggies means it stays moist and tender, absorbing the garlic, herbs, and natural juices.
The Magic of Cooking Everything Together
This one-pot recipe isn’t just about convenience—it enhances the dish by allowing all the ingredients to blend their flavors. As the pork roasts, its juices seep into the broccoli rabe and red peppers, adding an extra layer of richness.
The broccoli rabe’s slight bitterness mellows in the oven, while the peppers caramelize, bringing out their natural sweetness. Meanwhile, the rolls, toasted in the same pan, absorb just enough of the flavorful drippings to make every bite extra satisfying.
What Makes This Sandwich Stand Out?
- Authentic Philly Taste, No Fuss – You get all the signature flavors of a classic Philadelphia roast pork sandwich with a fraction of the effort.
- Versatile and Customizable – Swap out ingredients to match your preferences—try different cheeses, add extra heat, or go low-carb by serving it without the bread.
- Great for Meal Prep – Make a batch in advance, store the components separately, and assemble fresh sandwiches throughout the week.
- Restaurant-Quality at Home – This sandwich rivals anything you’d find at a Philly sandwich shop, but you can enjoy it fresh from your own kitchen.
Delicious Ways to Enjoy It
- Pair It with a Side – Serve with roasted potatoes, a simple salad, or even crispy fries for a complete meal.
- Add a Spicy Kick – Top with pickled cherry peppers or a drizzle of hot sauce for extra heat.
- Make It a Bowl – Skip the roll and layer the pork, broccoli rabe, and cheese over cauliflower rice or quinoa for a low-carb option.
- Double the Batch – This recipe is great for feeding a crowd, so consider making extra for leftovers or party platters.
This one-pot recipe proves that you don’t need multiple pans or hours in the kitchen to create a mouthwatering, restaurant-quality sandwich.
Best Philadelphia Roast Pork Sandwiches with Broccoli Rabe One-Pot Recipe
Equipment
- Rimmed baking sheet
Ingredients
- 1 tablespoon minced fresh rosemary
- 1 tablespoon fennel seeds
- ¼ teaspoon table salt
- ¼ teaspoon pepper
- 1 1-pound pork tenderloin, trimmed
- 6 tablespoons extra-virgin olive oil divided
- 1 pound broccoli rabe trimmed and cut into 1-inch pieces
- 4 garlic cloves minced
- 1 teaspoon red pepper flakes
- 2 red bell peppers stemmed, seeded, and sliced thin
- 4 6-inch Italian sub rolls, split lengthwise
- 6 ounces sliced provolone cheese
- 2 tablespoons red wine vinegar
Instructions
- Preheat oven to 450°F and position the rack in the middle. In a small bowl, mix rosemary, fennel seeds, salt, and pepper. Rub the pork tenderloin with 2 tablespoons of olive oil and coat it with the rosemary mixture. Place it on one side of a rimmed baking sheet and roast for 10 minutes.
- While the pork roasts, toss broccoli rabe with 2 tablespoons of olive oil, garlic, and red pepper flakes in a bowl. In another bowl, toss bell peppers with 1 tablespoon of olive oil.
- Remove the sheet pan from the oven, flip the pork, and spread the broccoli rabe and bell peppers around it. Continue roasting for about 20 minutes, or until the pork reaches 145°F and the vegetables are tender.
- Transfer the pork to a cutting board, tent it with aluminum foil, and let it rest for 5 minutes. Move the vegetables to a bowl and cover to keep warm. Wipe the sheet pan clean, place split rolls on it, and top with provolone cheese. Bake for about 5 minutes until the bread is lightly toasted and the cheese has melted.
- Slice the pork as thinly as possible, then toss it with the remaining 1 tablespoon of olive oil and red wine vinegar. Assemble the sandwiches by layering the pork, broccoli rabe, and bell peppers inside the toasted rolls. Serve warm.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.