Page 152 - One-Dish Meals

Philly Cheese Steaks

These sandwiches have all the flavor of the traditional Philadelphia treat
but take half the time. To streamline prep, we broil the buns and beef
while the onions and peppers cook on the stovetop.
P R E P 10 minutes C O O K 12 minutes M A K E S 4 sandwiches

1 teaspoon olive oil 4 hero-style rolls (about 3 ounces
each), each cut horizontally in half
1 jumbo onion (12 ounces), thinly
sliced 8 ounces thinly sliced deli roast beef
1 medium red pepper, thinly sliced 4 ounces thinly sliced Provolone
cheese
1 medium green pepper, thinly sliced

1. In nonstick 12-inch skillet, heat olive oil over medium-high heat until
hot. Add onion and peppers, and cook about 12 minutes or until tender
and golden, stirring the mixture occasionally.
2. Meanwhile, preheat broiler. Place rolls, cut sides up, on rack in broiling
pan. Top each bottom half with one-fourth of roast beef and one-fourth
of cheese. With broiling pan 5 to 7 inches from source of heat, broil 1 to
2 minutes, until the cheese melts and the bread is toasted.
3. Pile onion mixture on top of melted cheese; replace top halves of rolls.

E A C H S A N D W I C H About 620 calories | 35 g protein | 60 g carbohydrate |
26 g total fat (12 g saturated) | 94 mg cholesterol | 500 mg sodium.

152 Salads & Sandwiches