April 17, 2012

Brotherly Love

Easy weeknight meal alert! 

These simple and tasty Philly Cheesesteak Paninis will fill you up make you feel like you're eating at a fancy bistro all at the same time.  Enjoy!


Philly Cheesesteak Panini

(adapted from this recipe found on Pillsbury.com)

  • 1 can Pillsbury® refrigerated crusty French or country Italian loaf
  • 1/2  lb thinly sliced cooked deli roast beef
  • 1 tablespoon olive or vegetable oil
  • 1/2 green bell pepper, cut into thin bite-size strips (1/2 cup)
  • 1/2 red bell pepper, cut into thin bite size strips (1/2 cup)
  • 1 medium onion, cut into thin bite-size strips (1 cup)
  • 4 slices Provolone cheese

Heat closed contact grill or panini maker for 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 peppers and onion; cook, 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.

Side suggestions:  White Shoepeg Corn Salad with Tomato and Rice Soup
  • You can use leftover roast beef or steak, thinly sliced, instead of purchasing deli roast beef. 
  • This would also be delicious with chicken.
  • Say cheese!  Play around with different types of cheese for added flavor!

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