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