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Open-Faced Saucy Philly Cheesesteak Sandwich

Randy Mayor
Yield 4 servings
Use your favorite bread for this sandwich. The deli roast beef tastes terrific but bumps the sodium content up. Feel free to use a lower-sodium version.

Ingredients

  • Cheese Sauce
  • 1 teaspoon olive oil
  • 1 1/2 cups red bell pepper strips
  • 1 1/2 cups yellow bell pepper strips
  • 1 1/2 cups vertically sliced onion
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon sugar
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 4 (2-ounce) slices bread, toasted
  • 3/4 pound thinly sliced deli roast beef
  • 2 tablespoons chopped fresh parsley

Nutrition Information

  • calories 447
  • caloriesfromfat 30 %
  • fat 14.7 g
  • satfat 7.2 g
  • monofat 4.7 g
  • polyfat 1.1 g
  • protein 28.5 g
  • carbohydrate 49.2 g
  • fiber 3.9 g
  • cholesterol 41 mg
  • iron 4 mg
  • sodium 1307 mg
  • calcium 388 mg

How to Make It

  1. Prepare Cheese Sauce; keep warm.

  2. Heat oil in a large nonstick skillet over medium-high heat. Add bell peppers and onion; sauté 8 minutes or until tender. Stir in vinegar, sugar, oregano, and garlic powder.

  3. Preheat broiler.

  4. Place the toast slices on a baking sheet. Top each toast slice with 3 ounces roast beef, 6 tablespoons Cheese Sauce, and 3/4 cup bell pepper mixture. Broil for 1 minute or until the sandwiches are thoroughly heated. Sprinkle the sandwiches with chopped parsley.