Tuesday, January 30, 2018

Mini Philly Cheesesteak Sandwiches for the Super Bowl

This is a sponsored post by Challenge Butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

It’s 2:30 in the morning on a Tuesday, and I am crying uncontrollably. Why? Because onions. I love onions so much, but my eyes just can’t handle cutting them. I have tried every trick in the book, but nothing alleviates the burning sensation that takes over my eyeballs immediately after cutting through one. Sometimes I buy the pre-chopped onions at the grocery store just because I am unable to mentally prepare for the pain, but it’s like $3 more. And I needed a lot of onions for today’s recipe.

(Fun fact: The style of cutting onions in long strips is called Lyonnaise, named after the city Lyon in France)

As you all know, the Philadelphia Eagles are joining Tom Brady and his crew in Minneapolis for the Super Bowl. So I thought it would be appropriate to make Philly cheesesteak sandwiches in honor of the Eagles.

The Philly cheesesteak consists of (you guessed it) steak, green pepper, and onion. I wanted to make it as easy as possible, so I put everything on one baking sheet, and it turned out great. I think this method would also be good for steak fajitas as well.

Once the filling was prepared, I stuffed it into mini croissants with provolone cheese; placed them in a baking dish; brushed Challenge butter on top; and stuck it back in the oven for a few minutes until the cheese was melted. Delicious and easy!

Mini Philly Cheesesteak Sandwiches
Yield: Makes about 12 mini sandwiches
  • 1/4 cup Worcestershire sauce
  • 1/4 cup olive oil
  • 3 Tablespoons soy sauce
  • 1.5 pound skirt steak or ribeye steak
  • 2 green peppers, thinly sliced
  • 1 yellow onion, thinly sliced
  • 12 croissants
  • 12 slices provolone cheese
  • 1/4 cup Challenge butter, melted
  1. Preheat oven to 350 degrees Fahrenheit
  2. Combine Worcestershire sauce, olive oil, and soy sauce and set aside
  3. Place steak in center of baking sheet; add pepper and onion to baking sheet without covering steak
  4. Pour sauce mixture over everything, making sure to rub it into the steak
  5. Bake for about 15 minutes or until the center of the steak is no longer bright pink
  6. Cut steak into small pieces
  7. Split open croissant and add one piece of cheese and steak / veggie mixture; place in baking pan and continue with remaining croissants
  8. Brush melted butter on top of each croissant and place back in oven for 5 minutes or until cheese is melted and serve warm


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