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Spicy Philly Cheesesteak Sandwich with Caramelized Onions & Mushrooms
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Ready in 55 min
Here’s one time when ooey, gooey messy is what we’re going after. With strips of tender meat, melted cheese, caramelized onions, grilled vegetables and BBQ sauce smothered on an onion poppy seed roll it, can you blame us for letting our guard down?
Bon Appe Product:
Onion & Poppy Seed Ciabatta Rolls
1 onion, finely sliced
1 tbsp (15 mL) unsalted butter
4 Bon Appé Ciabatta Onion Poppy Seed Rolls
1 cup (250 mL) shredded Monterey Jack cheese
1 each: red and yellow bell peppers, cut into wedges
2 cups (250 mL) sliced mushrooms
1 lb (454 g) beef strips
Salt and freshly ground black pepper to taste
BBQ sauce (hickory or any other desired flavour)
In a medium sauté pan, cook sliced onions over low heat, turning occasionally until caramelized, about 25 minutes. (see tip)
TIP: Prepare caramelized onions the day before and store in refrigerator for easy assembly the next day. Simply heat up onions when ready to use.
Preheat oven to 350 °F. Cut rolls in half and sprinkle shredded cheese evenly on the top half of each roll.
Place on a parchment-lined baking sheet and bake until the cheese is melted and the bread is toasted. Keep warm.
Preheat your grill to medium-high setting. Grill peppers until they are soft and blistered. Cool and slice into strips. Grill mushrooms until softened; cool and slice.
Season beef strips with salt and pepper and place on grill; cook to medium-well doneness. They cook quickly so flip them after about 1 to 2 minutes and watch them carefully.
Assemble your sandwiches quickly by evenly dividing up cooked ingredients on roll: steak, onions, peppers, mushrooms. Drizzle with BBQ sauce and top with cheesey half. Serve warm.
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