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

Open-Faced Cheesesteak Sandwiches Recipe

Read Reviews
5 18 19
Publisher Photo
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


  • 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.


  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

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Hughey24 User ID: 8275479 221905
Reviewed Mar. 3, 2015

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

abashu User ID: 6784654 176163
Reviewed Nov. 28, 2014

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

Joscy User ID: 2694585 93552
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."

MUTTSY1 User ID: 6417165 165000
Reviewed May. 20, 2013

"Loved it !!"

lengelfam User ID: 5043931 164999
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."

MzBlue User ID: 6222991 164997
Reviewed Jun. 15, 2012

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

ladykjt User ID: 4150090 176518
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."

tcarver User ID: 5663692 103409
Reviewed Jan. 25, 2012


kredhead User ID: 710648 117225
Reviewed Jan. 14, 2012

"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."

SP1CEJARS User ID: 6264288 176482
Reviewed Jan. 12, 2012

"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."

Loading Image