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Open-Faced Cheesesteak Sandwiches Recipe

Open-Faced Cheesesteak Sandwiches Recipe photo by Taste of Home

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You might need a fork to eat this filling sandwich from Michael Klotz of Scottsdale, Arizona. Hot pepper sauce and pepper Jack cheese heat up the tender roast beef and veggies.

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Open-Faced Cheesesteak Sandwiches Recipe

Prep/Total Time: 30 min.

Yield: 2 Servings

15 15 30

Ingredients

1 French roll, split
2 teaspoons butter
1/4 teaspoon garlic powder
1/2 cup julienned green pepper
1/4 cup sliced onion
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons canola oil, divided
1/3 pound sliced deli roast beef
1/2 teaspoon hot pepper sauce
4 slices pepper Jack cheese (3/4 ounce each)

Directions

Spread roll halves with butter; sprinkle with garlic powder. Set aside.
In a small skillet, saute the green pepper, onion, salt and pepper in 1 tablespoon oil until tender. Remove and keep warm. In the same skillet, saute beef and hot sauce in remaining oil until heated through. Spoon onto buns; top with pepper mixture and cheese.
Place on a baking sheet. Broil 2-3 in. from the heat for 2-4 minutes or until cheese is melted. Yield: 2 servings.

Nutritional Facts 1 open-faced sandwich (prepared with reduced-fat butter) equals 540 calories, 38 g fat (13 g saturated fat), 107 mg cholesterol, 1,250 mg sodium, 20 g carbohydrate, 1 g fiber, 32 g protein.

Originally published as Open-Faced Cheesesteak Sandwiches in Cooking for 2 Winter 2009, p10

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviews for Open-Faced Cheesesteak Sandwiches

Open-Faced Cheesesteak Sandwiches

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(1-10) of 17 reviews

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Reviewed on Jun. 05, 2013 by Joscy

Look fwd. to making throghout summer, especially with husband's busy schedule. Great alongside dish wuld be a tangy potato salad.

Reviewed on May. 20, 2013 by MUTTSY1

Loved it !!

Reviewed on Nov. 01, 2012 by lengelfam

This was tasty though a bit dry. the next time I attempt this I will probably make more of a cheese sauce.

Reviewed on Jun. 15, 2012 by MzBlue

This really was quick and easy. Great for the nights when I don't feel like cooking.

Reviewed on Feb. 06, 2012 by ladykjt

Easy and just delicious! Substituted red for green pepper, but otherwise followed directions. The garlic powder adds much to this dish.

Reviewed on Jan. 25, 2012 by tcarver

Yummy!

Reviewed on Jan. 14, 2012 by kredhead

Wow, what a simple recipe that tastes great. It is flavorful, moist and fresh tasting with the veggies. I used sliced provolone on top instead of the pepper jack since i had it on hand. I served this for lunch and it rated an 8 or 9. Will make this again, can see potential with boars head buffalo chicken and buffalo sauce as well for a change of pace.

Reviewed on Jan. 12, 2012 by SP1CEJARS

Loved the recipe and the great idea for dinner. A very simple recipe easy to personalize with substitutions. Great use for leftover roast, and smoked mozzarella and provolone cheeses added a nice smoky flavor.

Reviewed on Jan. 12, 2012 by amarith

Made it with ham, cheese and scranbled eggs soooooooooooooooooooooooooooooogood

Reviewed on Jan. 11, 2012 by jkoletsos

Simple, fast and tastes great.

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