Easy Philly Cheesesteak Bread
There's nothing like Friday night, jammies and carbs with cheese, am I right? This Easy Philly Cheesesteak Bread is a cinch to make, in fact it's faster than pizza!
Servings: 24
Ingredients
- 1 Loaf Bread Italian or french, sliced open
- 1 Ribeye Steak Large, placed in the freezer
- Salt
- Pepper
- 2 Bell Peppers Green, sliced thin
- 1 Onion sliced
- Tillamook 3 Cheese Sauce Starter
Instructions
- Remove the inside of the bread, leaving a thick layer on the bottom so juices don't soak through.1 Loaf Bread
- Remove the steak from the freezer and slice thin.1 Ribeye Steak
- Heat a cast iron skillet over medium high heat and throw in the steak. Sprinkle with salt and pepper (remember to read our tip about salt in the post), moving the meat with tongs as it quickly cooks. Remove to a plate.Pepper, Salt
- Turn the pan to medium and add a drizzle of oil. Add the peppers and onions and cook, stirring occasionally until tender.2 Bell Peppers, 1 Onion
- In a separate pot, cook the sauce according to directions.
- Toast the bread under a broiler, add the meat and veggies and top with sauce!Tillamook 3 Cheese Sauce Starter
Notes
May be stored in the refrigerator for 3-4 days.
Nutrition
Serving: 1g | Calories: 101kcal | Carbohydrates: 15g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 6mg | Sodium: 153mg | Potassium: 104mg | Fiber: 1g | Sugar: 2g | Vitamin A: 313IU | Vitamin C: 13mg | Calcium: 42mg | Iron: 1mg