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PHILLY CHEESE STEAK STUFFED ITALIAN BREAD
Active Time : 2 Hour 0 Minutes Total Time : 2 Hour 0 Minutes Serves : 20INGREDIENTS
- 1 teaspoon olive oil
- 1/2 yellow onion, small diced
- 2 cloves garlic, minced
- 1 can (28 oz each) Hunt's® Crushed Tomatoes
- 1 tablespoon dried basil
- 1 tablespoon dried oregano
- 1/2 teaspoon kosher salt
- 1/4 teaspoon fresh cracked black pepper
- 2 tablespoons olive oil, divided
- 1 yellow onion, thinly sliced
- 1 red bell pepper, seeded and thinly sliced
- 1 green bell pepper, seeded and thinly sliced
- 1 cup thinly sliced mushrooms
- 1 pound thinly sliced boneless New York strip steak
- 2 ounces unsalted butter, melted
- 2 loaves (14 oz each) Italian bread, cut on top into diagonal cross cut squares
- 2 cups shredded provolone cheese
DIRECTIONS
Marinara Sauce: In a medium pot on high heat with olive oil, add in the onions and garlic and cook until golden brown, about 20 minutes. Next, add in the crushed tomatoes, herbs, salt and pepper and stew on low heat for 30 minutes. Keep hot.
Stuffed Bread: Preheat the oven to 375°F.
In a large saute pan on high heat with 1 tablespoon olive oil, add in the onions, peppers and mushrooms and saute for 6 to 7 minutes or until the edges begin to brown. Remove the vegetables from the pan and add in remaining 1 tablespoon olive oil and cook the sliced beef until golden brown on the edges and cooked through out, and set aside.
To Stuff: Drizzle the melted butter all over the bread and gently stuff the cracks of the diagonal cross cut squares with shredded cheese, cooked onions, peppers, mushrooms and beef.
Wrap each loaf in aluminum foil and bake for 20 minutes.
Remove the foil and serve alongside the marinara sauce.