Cheese Steak Stuffed Bread |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Beef and veggies are sauteed slightly then baked inside a simple pizza dough wrapper to create an ooey gooey filling appetizer. Great for football! Ingredients:
2 1lb balls of prepared bread/pizza dough(can used frozen or tubed version, if desired, as long as it's raw) |
1lb left over sliced roast beef(can use rare deli cuts, too, if desired, but not sliced too thin) |
1 large onion, sliced thin |
2-3 bell peppers, sliced into thin half rings or chopped |
12oz fresh mushrooms, sliced |
lil olive oil |
1/4 cup favorite mustard(rec whole grain, spicy, or something else with a lil character |
several dashes hot sauce |
several dashes worcestershire sauce |
1lb provolone cheese, sliced or grated |
kosher or sea salt and fresh ground pepper |
Directions:
1. Roll bread doughs to form 2 rectangles, about 16X12(this is approx:)
2. Place them on large sheet pans(sprayed with no cook spray) or baking stones and set aside
3. In medium skillet, saute onions, peppers and mushrooms in a bit of olive oil just until beginning to soften, about 5-10 min.
4. Add beef, mustard , hot sauce, Worcestershire sauce, salt and pepper and stir to combine.
5. Layer the cheese over 1/2 of each of the bread rectangles. (reserve some for top)
6. Using a slotted spoon(the mushrooms are gonna let out a lot of liquid... you don't want all this in the bread :), transfer 1/2 the beef/veggie mixture to each of the breads, over the cheese.
7. Fold other side of the bread over the mixtures and seal the edges.
8. Cut small slits in the tops of the breads.
9. Top with remaining cheese.
10. Bake at 400 until bread and cheese are golden brown and heated through.
11. Let rest about 5-7 minutes, then slice into sticks to serve.
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