Ingredients30 m servings 397 cals
- Heat closed contact grill or panini maker 5 minutes.
- Meanwhile, on cutting board, carefully unroll dough. Cut into 8 rectangles. Place 2 rectangles on grill; close grill. Cook 1 to 2 minutes or until lightly browned. Remove from grill. Repeat with remaining rectangles.
- In 8-inch nonstick skillet, heat oil over medium heat until hot. Add bell pepper and onion; cook 3 to 5 minutes, stirring frequently, until vegetables are tender.
- Top each of 4 rectangles with one-fourth of the beef, one-fourth of the pepper mixture and 1 slice cheese. Top with remaining rectangles.
- Place 2 sandwiches on grill; close grill. Cook 2 to 3 minutes or until cheese is melted. Repeat with remaining sandwiches.
- Substitution: You can use leftover roast beef or steak, thinly sliced, instead of purchasing deli roast beef.
Per Serving: 397 calories; 16.3 g fat; 41.1 g carbohydrates; 24.3 g protein; 54 mg cholesterol; 1447 mg sodium. Full nutrition
ReviewsRead all reviews 5
I couldn't honestly give it 5 stars due to changes, but the concept is great! I use sour dough bread and provolone cheese, the rest is the same and family LOVES them!
You can not call anything with beef and cheese, Philly Cheesesteak something or the other. I am sorry, nothing that uses deli roast beef will EVER be a Philly Cheesesteak. WOuld have been 4 star...
I don't know how anyone can unroll this dough, I found it impossible I ended up having to roll it out with a rolling pin came out very lopside but otherwise sandwich was good.
Good idea, but not my liking. I like my meat warmer when having a panini and since the bread was cooked first in my panini pan I couldnt do it much longer (2mn like stated)so it wouldnt burn. I ...