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Philly Cheesesteak Sandwiches

Philly Cheesesteak Sandwiches

Stuffed with Bell Peppers and Served with Crispy Green Beans

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If you’re like us, you’d be jazzed to see the Liberty Bell and Rocky steps on your next trip to Philly. But really, you’d be making a beeline for a cheesesteak. Our version is an homage to the sandwich that is best eaten curbside with juices dripping onto your fingers (although we won’t judge if you and your family eat it at the dinner table like, uh, civilized folk). Oh, and to that end, we’ve domesticated it slightly by stuffing it with bell pepper slices and adding green beans to the side for some veggie attitude.

Tags:Spicy
Allergens:WheatSoyMilk

Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.

Total Time35 minutes
Cooking difficultyEasy
Ingredients

serving 4 people

Ingredientsarrow down iconarrow down icon

serving 4 people

2 unit

Bell Pepper

1 unit

Yellow Onion

12 ounce

Green Beans

16 ounce

Beef Stir-Fry

1 tablespoon

Italian Seasoning

4 unit

Demi Baguette

(ContainsWheat, Soy)

2 tablespoon

Flour

(ContainsWheat)

13.5 ounce

Milk

(ContainsMilk)

1 cup

Cheddar Cheese

(ContainsMilk)

2 teaspoon

Hot Sauce

Not included in your delivery

1 tablespoon

Olive Oil

2 tablespoon

Butter

(ContainsMilk)

Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3096 kJ
Calories740 kcal
Fat36 g
Saturated Fat16 g
Carbohydrate64 g
Sugar14 g
Dietary Fiber6 g
Protein40 g
Cholesterol125 mg
Sodium770 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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1

Wash and dry all produce. Adjust rack to middle position and preheat oven to 450 degrees. Core, seed, and thinly slice bell peppers. Halve, peel, and thinly slice onion. Toss bell peppers and onion with salt, pepper, and a drizzle of olive oil on a baking sheet. Roast in oven until tender, about 25 minutes.

2

Toss green beans on another baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Roast in oven until tender and lightly crisped, 10-15 minutes. Meanwhile, heat a drizzle of olive oil in a large pan over high heat. Season beef with salt, pepper, and Italian seasoning.

3

Add half the beef to pan and cook, tossing occasionally, until browned, 2-4 minutes. Remove from pan and set aside, then repeat with remaining beef. Once bell peppers and onion are done roasting, toss with beef on same baking sheet.

4

Split baguettes in half lengthwise, stopping before you cut all the way through. Toast in oven until lightly golden, about 5 minutes. TIP: Place the baguettes on the same sheet as the green beans, if there’s room.

5

Wash out pan used for beef and return to stove over medium heat. Add 2 TBSP butter and let melt, then whisk in flour. Cook, stirring frequently, until pasty and lightly toasted, about 1 minute. Slowly whisk in milk, adding a little at a time. Bring to a simmer and let bubble, whisking, until thickened, about 1 minute. Remove from heat and add cheddar, stirring to melt.

6

Spread a little cheese sauce inside baguettes (save some for dipping), then fill with bell peppers, onion, and beef. Sprinkle with hot sauce (to taste) for the adults. Divide between plates and serve with green beans on the side. Divide remaining cheese sauce between small bowls for dipping.