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Open-Faced Cheesesteak Sandwiches

 Open-Faced Cheesesteak Sandwiches
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.
2 ServingsPrep/Total Time: 30 min.


  • 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.

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Open-Faced Cheesesteak Sandwiches (continued)

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.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.