Philadelphia Footlong

Servings: 4

Preparation Time: 15 minutes

Start to Finish Time: 35 minutes

    • 2 tablespoons Aurora Grape Seed Oil, divided

    • 1 green bell pepper, thinly sliced

    • 1 large white onion, thinly sliced

    • 454 grams beef sirloin steak, cut into thin strips

    • 1 jar Allessia Piquillo Peppers in Brine, drained and thinly sliced

    • 8 slices provolone cheese

    • 4 footlong hoagie rolls

    • Sacla Pesto alla Genovese

    • Aurora Kosher salt and freshly ground black pepper, to taste

    Serving Ideas: Cut into smaller pieces for a great appetizer!

  • Start to Finish Time: 35 minutes

    Heat oil in a skillet over medium heat. Add pepper and onion, season with salt and pepper, and cook, stirring often, until caramelized, 10-12 minutes. Transfer to a plate.

    Cut each footlong roll lengthwise. Spread Sacla pesto on the bottom bun and top with two slices of provolone on the top bun. Broil in the oven until cheese melts and pesto warms through.

    In the same skillet, heat remaining oil over medium-high heat. Cook sliced steak, turning occasionally, until desired doneness (2-4 minutes). Season with salt and pepper.

    Add Allessia piquillo peppers and veggies, toss to combine. Divide steak and veggie mixture among rolls. Serve immediately and enjoy!

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