Philly Cheese Steak Stuffed Italian Bread

Philly Cheese Steak Stuffed Italian Bread will win over a crowd!

Prep: 1 hr | Total: 2 hr | Yield: 20 servings

Ingredients

• 1 teaspoon olive oil
• 1/2 yellow onion, small diced
• 2 cloves garlic, minced
• 1 (28 ounce) can 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 (14 ounce) loaves Italian bread, cut on top into diagonal cross cut squares
• 2 cups shredded provolone cheese

Instructions

Marinara Sauce

1. In a medium pot on high heat with olive oil, add in the onions and garlic and cook until golden brown. Next, add in the crushed tomatoes, herbs, salt and pepper and stew on low heat for 30 minutes. Keep hot.
2. Heat the oven to 375 degrees F.
3. In a large saute pan on high heat with 1 tablespoon olive oil, add in the onions, peppers and mushrooms and sauté for 6 to 7 minutes or until the edges begin to brown.
4. Remove the vegetables from the pan and add in remaining 1 tablespoon olive oil and the sliced beef. Cook the beef until golden brown on the edges and cooked throughout, and set aside.

To Stuff

1. 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.
2. Wrap each loaf in aluminum foil and bake for 20 minutes.
3. Remove the foil and serve alongside the marinara sauce.

Nutrition

Per serving: 236 calories, 25g Carbs

Attribution

Recipe and photo used with permission from: Conagra Brands, Inc.
Recipe developed by Chef Billy Parisi on behalf of Hunt's.