Giant Philly Cheesesteak

Giant Philly Cheesesteak

Giant Philly Cheesesteak

As with the other giant sandwich, you might want to stick some toothpicks in it if you cut it ahead of time. That’ll keep it from falling apart.  This is sooooooo good!

Giant Philly Cheesesteak
Recipe Type: Sandwiches
Cuisine: American
Author: Marsha Powell
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
  • Cooking spray, for pan
  • 2 11-oz. tubes refrigerated french bread dough
  • 2 tbsp. olive oil, divided
  • 1 large onion, sliced
  • kosher salt
  • Freshly ground black pepper
  • 4 bell peppers, sliced
  • 2 lb. sirloin steak, thinly sliced
  • 12 slices provolone
Instructions
  1. Preheat oven to 350° and grease a bundt pan with cooking spray.Place bread dough into the bottom of the pan and pinch all ends together to form a single ring. Bake until golden brown and cooked through, 25 to 30 minutes. Let cool for 5 minutes, then invert onto cooling rack to cool completely.
  2. In a large skillet over medium heat, heat 1 tablespoon olive oil. Add onion and bell peppers and season with salt and pepper. Cook until tender, about 5 minutes. Remove vegetables from skillet and increase heat to medium-high.
  3. Heat the remaining olive oil then add the steak in a single layer. Season with salt and pepper and cook until seared on both sides, about 3 minutes. Remove from heat.
  4. Cut the bread in half and transfer to a large baking sheet. Layer one half with half the cheese, the cooked steak and vegetables, then the remaining cheese. Bake until the cheese is melty, about 5 minutes more.
  5. Place the second bread half on top, then slice into wedges. Serve warm.

 

 


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