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

Open-Faced Cheesesteak Sandwiches Recipe

Read Reviews (17)
4.88 17
Publisher Photo
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.
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 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.

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

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.

Full-Bodied Red Wine

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

Reviews for Open-Faced Cheesesteak Sandwiches(17)

AVERAGE RATING
   (17)
RATING DISTRIBUTION
5 Star
 (16)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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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.

MY REVIEW
Reviewed Jun. 15, 2012

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

MY REVIEW
Reviewed Feb. 6, 2012

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

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