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Giant Philly Cheesesteak
By Lauren Miyashiro
Approved by the Delish Test Kitchen
Approved by the Delish Test Kitchen
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Yields:
8 - 10
Prep Time:
20 mins
Total Time:
45 mins
This is what sandwich dreams are made of.
BUY NOW: Nordic Ware Bundt Pan, $28, amazon.com.
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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
Directions
- Step 1Preheat 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.
- Step 2In 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.
- Step 3Heat 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.
- Step 4Cut 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.
- Step 5Place the second bread half on top, then slice into wedges. Serve warm.
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