Philly meets Italian in this easy to prepare cheesesteak sandwich. Thinly sliced beef, pickled veggies, and melted provolone are an irresistible combination!
My first job in high school was at a sandwich shop. I only worked the 4pm -8pm shift for one thing, and I only worked three days a week, but I loved that job. I loved that job because it made me feel like an adult. That job provided me with a paycheck, and a copious amount of food to snack on. The fact that it was “the hangout” was a bonus.
I took my on the job snacking very seriously. Cookie dough was my snack of choice as was the chips and meatballs. But my favorite little appetizer was a little spoonful of sliced steak wrapped in a piece of cheese. It was such a heavenly treat! The hot, juicy steak would just begin to melt the provolone cheese as I was lifting it into my mouth.
My old snack is the inspiration behind this recipe. This cheesesteak sandwich has similarities to a traditional Philly cheesesteak, but not enough to allow me to mention Philly in my recipe title. Traditional Philly cheesesteaks have thinly sliced onions, green peppers, and mushrooms as well as thinly sliced roast beef. The meat mixture is finished off with either Cheez Whiz or slices of provolone cheese then placed in a hollowed out hoagie roll.
This cheesesteak starts with jarred sliced roasted red peppers and pickled giardiniera that is heated on a hot grill pan for just a few minutes. Thinly sliced roast beef is heated and mixed with the veggies. The whole mixture gets a few slices of provolone cheese that melts and bubbles before it is scooped into two bolillo rolls that are laying in wait. But the hidden flavor powerhouse is the Garlic Herb Sabra Spread. I spread the insides of the rolls with this refrigerated spread that is made with hummus and designed for sandwiches. It’s convenient and better for me than mayo! The garlic herb flavor is delicious, fresh and works well with the tangy vegetables and the creamy provolone. The spread melts and seeps into the bread as soon as the hot beef hits it!
This sandwich is a knockout and beats my old steak appetizers by miles! I’ve come a long way from my sandwich making days and so has my sandwich of choice!
- 1/4 cup jarred sliced roasted red peppers
- 1/4 cup giardiniera, coarsely chopped
- 8 slices of deli rare roast beef (thinly sliced), coarsley chopped.
- 4 slices of provolone cheese
- 4 teaspoons Sabra Garlic Herb Sandwich Spread
- 2 bolillo rolls
- Spray a grill pan with non-stick spray. Add red peppers and giardiniera, tossing together. Add roast beef to the other side of the grill pan.
- Heat beef until no longer pink and work the veggies into the beef mixture. Separate the beef mixture into two separate piles. Place two slices of provolone cheese over each pile. Heat until cheese has melted.
- Slice bread rolls in half, taking care not to slice all the way through the roll. Spread a teaspoon of the sandwich spread on each inside piece of the rolls. With a spatula, carefully scoop up beef mixture and place it in the rolls. Serve immediately.
Nutrition InformationYield 2 Serving Size 1
Amount Per Serving Calories 651Total Fat 23gSaturated Fat 12gTrans Fat 1gUnsaturated Fat 10gCholesterol 43mgSodium 1259mgCarbohydrates 80gFiber 4gSugar 7gProtein 31g
Disclosure: I received compensation from Sabra for recipe development purposes. All opinions are my own. Visit Sabra for recipes and product information.