5 Favorite (Philly CowShare) Sandwiches

Steak. Pork roll. Cold-cuts. Put it between two slices of bread or on a roll and Philadelphians will eat it. Everyone’s got his or her favorites, though, so here are five sandwiches we love and how to make them with Philly CowShare local grass-fed beef or pasture-raised pork. (Of course, you don’t have to be from Philly to enjoy them.)



The Philly CowShare Cheesesteak

No respectable Philly sandwich list would be complete without a cheesesteak. We’re talking thinly sliced beef with sautéed onions and melted cheese on a split Italian roll.

How to make it: The chip steak (thin slices of beef round) in a CowShare was practically made for this sandwich. Sauté some onions and the meat in a pan. Drain any excess liquid. Then, melt a slice or two of cheese on top. We prefer aged provolone, but any meltable cheese, such as American, gruyère, taleggio or fontina, will work. Use a spatula to slide it all onto the roll. Now, bite into this tasty and better-for-you version of your favorite cheesesteak.


Classic Burger

Everybody loves a burger—and everybody has his or her own way of doing it. We like ours pretty basic, made with just a few fresh, local ingredients and un-condimented so the natural flavors can shine in every bite. But we know some of you can’t live with out ketchup or mustard or mayo, so, go ahead, squirt them on, if you must.

How to make it: Toss one of the 4-ounce grass-fed beef burger patties from your CowShare on the grill and cook to your desired temperature, then serve on a classic potato roll with crisp lettuce and sliced tomato and onion. Basically, delicious.


BBQ Pulled Pork

Slow roasted pork smothered in BBQ sauce served on brioche bread. It’s tasty and surprisingly effortless—if you let your slow cooker do the work.

How to make it: Put some sliced onions and your PigShare pork shoulder (also called “pork butt”) in your crockpot and cook on low for about 8 hours. Drain excess liquid, pour a jar of your favorite BBQ sauce on top and cook another hour or two. Pull meat apart with a fork, heap on top of a sturdy roll. Have extra napkins handy.


Real Roast Beef

An inch (or two) of thinly sliced, juicy roast beef stacked on a Kaiser roll with mustard or mayo. It may sound too simple, but it’s simply satisfying. And, super easy to make.

How to make it: Season the rump roast from your CowShare with salt, pepper and paprika, and then brown the outside in a Dutch oven. Place a sliced onion and some thyme in a roasting pan, then put the browned roast on top and cook uncovered in a 350-degree oven about an hour and a half, or until meat’s internal temperature reaches 135 degrees. Carve the beef thinly and place on mustard-coated roll. Dig in.


The Wedgie

When we’re craving a sandwich but want a light meal, we like this classic blue cheese wedge in wrap form.

How to make it: Fry up a one-pound pack of PigShare bacon until crispy. Simultaneously, hardboil a few farm fresh eggs. Once cooled, slice an egg or two and crumble some of the bacon. Put the extra aside for another meal. Then, fill iceberg lettuce leaves with egg slices, crumbled blue cheese and a sprinkling of bacon bits. Wrap it up and enjoy.