Cheesesteaks with Peppers and Onions
Recipe created by Traci Des Jardins
Roast the beef for these cheesesteaks in advance, then assemble with caramelized onions, peppers, and melted provolone just before your guests arrive. This is one of O's tasty Super Bowl recipes.
Servings: Serves 6
Ingredients
For roast beef:
- 1 Tbsp. kosher salt
- 1 tsp. dried lavender or herbes de Provence
- 2 Tbsp. ground coffee
- 1 Tbsp. sweet paprika
- 1 1/2 tsp. smoked paprika
- 1 piece (about 2 1/2 pounds) trimmed, boneless beef top round
For sandwiches:
- 2 Tbsp. olive oil
- 1 large white onion , thinly sliced
- 1 red bell pepper , stemmed, cored, and thinly sliced
- 1 yellow bell pepper , stemmed, cored, and thinly sliced
- 1 tsp. kosher salt
- 1/4 tsp. freshly ground black pepper
- 4 Tbsp. (1/2 stick) butter , divided
- 6 hoagie rolls , split
- 6 slices Provolone cheese
- 2 cups shredded iceberg lettuce (optional)
Directions
To make roast beef: Preheat oven to 350°. Pulse salt and lavender together in a spice grinder or blender until finely ground; transfer to a medium bowl. Alternatively, crush the lavender together with the salt in a small bowl using your fingers or the back of a spoon. Add in coffee and both paprikas.
Rub coffee mixture over entire surface of top round, then arrange on a rack in a roasting pan and roast until a meat thermometer inserted in the thickest part of the beef registers 125°, about 1 hour. Let cool 1 hour, then cover and chill until completely cold, 4 hours. Slice against the grain as thinly as possible.
To make sandwiches: Heat oil in a large skillet over medium heat. Add onion and peppers and cook, stirring occasionally, until softened and just caramelized, about 15 minutes; add salt and pepper. Meanwhile, working in batches, melt about 1 teaspoon butter per roll in a large skillet over medium-high heat. Brown cut sides of rolls until toasted and golden, 1 to 2 minutes; transfer to a plate. Repeat with rest of butter and rolls.
Return skillet to heat and melt remaining 2 tablespoons butter. Working in 2 batches, add sliced beef and cook, tossing occasionally, until browned, 3 to 4 minutes. Return all beef to skillet. Scatter onion and peppers over beef, then top with cheese and cook, without stirring, until cheese melts, 2 to 3 minutes more. Transfer beef mixture to rolls and top with lettuce, if using.
Rub coffee mixture over entire surface of top round, then arrange on a rack in a roasting pan and roast until a meat thermometer inserted in the thickest part of the beef registers 125°, about 1 hour. Let cool 1 hour, then cover and chill until completely cold, 4 hours. Slice against the grain as thinly as possible.
To make sandwiches: Heat oil in a large skillet over medium heat. Add onion and peppers and cook, stirring occasionally, until softened and just caramelized, about 15 minutes; add salt and pepper. Meanwhile, working in batches, melt about 1 teaspoon butter per roll in a large skillet over medium-high heat. Brown cut sides of rolls until toasted and golden, 1 to 2 minutes; transfer to a plate. Repeat with rest of butter and rolls.
Return skillet to heat and melt remaining 2 tablespoons butter. Working in 2 batches, add sliced beef and cook, tossing occasionally, until browned, 3 to 4 minutes. Return all beef to skillet. Scatter onion and peppers over beef, then top with cheese and cook, without stirring, until cheese melts, 2 to 3 minutes more. Transfer beef mixture to rolls and top with lettuce, if using.
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