Easy Cheesesteak
Easy Cheesesteak is a main course that serves 6. One portion of this dish contains around 47g of protein, 23g of fat, and a total of 569 calories. For $4.6 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. A mixture of velveeta, green bell pepper, cayenne pepper, and a handful of other ingredients are all it takes to make this recipe so yummy. 14 people have tried and liked this recipe. It is brought to you by Taste and Tell Blog. From preparation to the plate, this recipe takes roughly 30 minutes. Overall, this recipe earns a pretty good spoonacular score of 74%. Try Easy Philly Cheesesteak Pizza, Easy Cheesesteak Stuffed Peppers, and Cheesesteak for similar recipes.
Servings: 6
Preparation duration: 10 minutes
Cooking duration: 20 minutes
Ingredients:
½ teaspoon black pepper
6 tablespoons butter
¼ teaspoon cayenne pepper
1 green bell pepper, seeded and cut into half-moon strips
¼ cup milk
1 red bell pepper, seeded and cut into half-moon strips
2 pounds thinly sliced deli roast beef
6 sub rolls, split in half
8 oz Queso Blanco Velveeta
1 yellow bell pepper, seeded and cut into half-moon strips
1 yellow onion, cut in half and then into half-moon strips
Equipment:
sauce pan
griddle
frying pan
cutting board
Cooking instruction summary:
Combine the Velveeta, black pepper, cayenne pepper and milk in a saucepan over low heat. Cook, stirring occasionally, until the cheese is melted and smooth. Set aside and keep warm.Melt 2 tablespoons of the butter on a griddle and toast the buns, cut side down, until golden brown. Remove and set aside.Melt 2 tablespoons of the butter in a large skillet over medium-high heat. Add the roast beef and stir it around, breaking it up with a spoon, quickly warming it. (Note - I used a nonstick skillet, so I didn't want to be rough enough to break the roast beef up. So after heating, I transferred it to a cutting board and roughly chopped it.) Remove the roast beef to a plate and set it aside.Add the remaining 2 tablespoons of butter to the same pan and return it to medium-high heat. Add the onion and the peppers and cook, stirring often, until the peppers are soft, about 10 minutes.To assemble, layer some of the roast beef on the bottom half of the rolls. Spoon some of the cheese sauce over the top. Top that with some of the peppers and onion, and add a little bit more of the sauce.Serve immediately.
Step by step:
1. Combine the Velveeta, black pepper, cayenne pepper and milk in a saucepan over low heat. Cook, stirring occasionally, until the cheese is melted and smooth. Set aside and keep warm.Melt 2 tablespoons of the butter on a griddle and toast the buns, cut side down, until golden brown.
2. Remove and set aside.Melt 2 tablespoons of the butter in a large skillet over medium-high heat.
3. Add the roast beef and stir it around, breaking it up with a spoon, quickly warming it. (Note - I used a nonstick skillet, so I didn't want to be rough enough to break the roast beef up. So after heating, I transferred it to a cutting board and roughly chopped it.)
4. Remove the roast beef to a plate and set it aside.
5. Add the remaining 2 tablespoons of butter to the same pan and return it to medium-high heat.
6. Add the onion and the peppers and cook, stirring often, until the peppers are soft, about 10 minutes.To assemble, layer some of the roast beef on the bottom half of the rolls. Spoon some of the cheese sauce over the top. Top that with some of the peppers and onion, and add a little bit more of the sauce.
7. Serve immediately.
Nutrition Information:
covered percent of daily need
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