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Open-Faced Philly Sandwiches

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“From Southern Living. The first ingredient should be: two 8-inch submarine rolls, unsliced. Zaar's editing software won't let me say it like that”
READY IN:
57mins
SERVES:
2
UNITS:
US

Ingredients Nutrition

Directions

  1. Make a 1 1/2- to 2-inch deep vertical cut around the outside edge of each roll, leaving a 1/2-inch border.
  2. Remove tops of rolls (discard) and hollow out about 1 1/2 inches of each bread roll, forming a boat; set aside.
  3. Cut steak diagonally across the grain into 1/8-inch thick strips; place strips in a small shallow bowl.
  4. Add dressing and crushed red pepper; toss to coat; set aside.
  5. Melt butter in a large nonstick skillet over med-high heat; add in onion and mushrooms; stir/saute 15 minutes or until onion is golden brown.
  6. Add in bell pepper; stir/saute 8-10 minutes or until bell pepper is tender.
  7. Add in garlic; stir/saute 1 minute.
  8. Remove mixture from skillet and set aside.
  9. Stir-fry steak mixture in skillet over med-high heat for 2-3 minutes or until steak is no longer pink.
  10. Fill bread boats evenly with layers of steak mixture and onion mixture; top with cheese.
  11. Broil 5 1/2 inches from heat for 3 minutes or until cheese is lightly browned.

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