Mini Cheese Steaks for the 4th!
Hi, All! As the 4th of July is upon us, I wanted to share a quick and easy BBQ recipe fit for the 4th, or any summer cookout. As an expat, I have fond memories of peppery, gooey cheese steaks back home; but here in Korea, I found it easier to just make my own at home. And as real hoagie rolls are often hard to come by (and hot dog buns just don’t quite cut it), I have improvised by making mini versions of the subs I loved from more easily-available dinner rolls. The minis are not only great for picnics and kids’ parties, but they are also great for portion control, not to mention very satisfying. So, without further ado, here is the recipe.
Serves up to two dozen mini cheese steaks
Ingredients:
1-2 bags of soft buns or dinner rolls
1 lb thinly-sliced beef
4-6 bell peppers
4-6 large onions
2/3 cup shredded Provolone cheese
1/2 cup shredded sharp cheddar cheese (optional)
3 tablespoons seasoned salt
1 tablespoons Italian seasoning
3 tablespoons vegetable or olive oil
Grated Parmesan cheese (optional for garnish)
- Preheat oven to 150 degrees.
- Pour oil into a large frying pan or wok.
- Cut thinly-sliced beef into finer, smaller pieces with meat scissors, and place into the frying pan.
- Chop onions and bell peppers, and combine with beef in the frying pan.
- Sprinkle seasoned salt and Italian seasoning onto the mix.
- Stir fry beef, onions, peppers and seasoning until the mix appears soft and partly caramelized.
- Sprinkle cheeses onto the mix, and fold in until thoroughly combined.
- Open buns or rolls part-way with a knife, and fill each bun with cheese steak mixture.
- Place filled buns in compact rows onto a large baking sheet, and heat in the oven for about 5 minutes.
- Dust with Parmesan for festive appeal, and serve warm.
- Enjoy!
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