This morning on KSEE Sunrise, Chef Roy Harland of Bentley's Market and Bistro shows us how to make a delicious variation of a Philly Steak Sandwich in a toaster oven.
This recipe was designed for serving four or fewer sandwiches, utilizing a smaller oven that heats faster and uses less energy.
4 sandwich rolls
½ stick softened butter, divided
1 medium yellow onion, thinly sliced
1 green bell pepper, core and stem removed and thinly sliced
2 Tbsp olive oil
1 lb thinly-sliced rare roast beef
8 sandwich slices sharp cheddar cheese
salt & freshly ground black pepper to taste
Spread the butterflied rolls with half of the softened butter. Heat a large sauté pan over medium-hiigh heat and toast the buns, buttered side down until brown & crisped, about 2 minutes.. Set aside.
Add remaining butter, onions, peppers and canola oil to the pan and sauté for about 3 minutes., or until vegetables are crisp-tender. Remove from heat
Lay the toasted buns out on a clean work surface and top each one with ¼ of the sliced beef, and the onion-pepper mixture. Top each sandwich with two slices of the cheese.
Bake the sandwiches in a toaster oven at 375F for about 6 minutes, or until cheese is melted and bubbly and the fillings are hot.