Cheese Steak Foot Ball Sandwiches
Ingredients:
Foot Ball Hoagies (see below)
2 tablespoons butter
2 medium onions
2 large green bell peppers
1 1/2 pounds thinly sliced beef
3 cloves minced garlic
Salt and pepper to taste
12 ounces thinly sliced cheese (Provolone, Swiss, American)
Condiments of choice – ketchup, mustard, pickles, peppers, etc.
Method:
For a fun Super Bowl party theme, prepare Foot Ball Hoagies below the day before (or earlier in the day). Slice hoagies lengthwise and place in serving basket/plate (if desired, place in oven to keep warm).
Thinly slice onions and bell peppers. Heat large skillet with 1 tablespoon butter over medium heat; add onion and peppers; cook and stir until onions are caramelized.
While onions are cooking prepare meat. Heat second skillet over medium heat; add 1 tablespoon butter and swirl around pan. Add thinly sliced beef and minced garlic; cook and stir until meat is no longer pink; as it cooks, break meat pieces up. Salt and pepper to taste.
To serve: Keep ingredients warm during service. Place meat and vegetables on sliced Hoagie; add condiments of choice; top with sliced cheese.
Notes:
To create a traditional “Philly Cheesesteak Sandwich” use melted Cheez Whiz. Spread Cheez Whiz on bun before adding meat and vegetables. Recipe makes 6 sandwiches.
Foot Ball Hoagies - The recipe for Foot Ball Hoagies comes from Rhodes Frozen Bread.
Use 18 Texas Rolls (thawed, but still cold). Each hoagie will use 3 rolls. For each hoagie, press together 2 rolls and shape into a football. Pull the ends to exaggerate the points. Place on a baking sheet sprayed with non-stick cooking spray. Cut a 3rd roll in half and place half underneath the center of the football. Roll remaining half into a 10-inch rope. Cut the rope into 4 segments for the laces. With a knife, make a slight cut across the top of the football not quite reaching the points. Lay each lace across the cut. Using a toothpick or knife, push the ends of the laces down into the football securing them tightly. Brush with egg and let rise for 30 minutes. Bake at 350º F for 20 minutes or until golden brown. Let cool and then slice lengthwise.
