Open-Faced Cheesesteak Sandwiches Recipe
Open-Faced Cheesesteak Sandwiches Recipe photo by Taste of Home

Open-Faced Cheesesteak Sandwiches Recipe

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You might need a fork to eat this filling cheesesteak sandwich. Hot pepper sauce and pepper Jack cheese heat up the tender roast beef and veggies. —Michael Klotz, Scottsdale, Arizona
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 2 servings

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

Nutritional Facts

1 each: 485 calories, 33g fat (11g saturated fat), 92mg cholesterol, 1165mg sodium, 20g carbohydrate (2g sugars, 1g fiber), 29g protein

Directions

  1. Spread roll halves with butter; sprinkle with garlic powder. Set aside.
  2. 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.
  3. Place on a baking sheet. Broil 2-3 in. from the heat for 2-4 minutes or until cheese is melted. Yield: 2 servings.
Originally published as Open-Faced Cheesesteak Sandwiches in Cooking for 2 Winter 2009, p10

Reviews for Open-Faced Cheesesteak Sandwiches

AVERAGE RATING
(19)
RATING DISTRIBUTION
5 Star
 (18)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
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MY REVIEW
Reviewed Mar. 3, 2015

"We thought this was great! Very quick and easy."

MY REVIEW
Reviewed Nov. 28, 2014

"We both really liked this. It is definitely a keeper."

MY REVIEW
Reviewed Jun. 5, 2013

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

MY REVIEW
Reviewed May. 20, 2013

"Loved it !!"

MY REVIEW
Reviewed Nov. 1, 2012

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

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