Loaded Philly Cheesesteak Melts
- 1/4 cup olive oil
- boneless beef sirloin steaks, thinly sliced
- 1-1/2 qt. thinly sliced onions
- 1-1/2 qt. green pepper strips
- 1-1/2 qt. thinly sliced fresh mushrooms
- 1-1/2 tsp. salt
- 1-1/2 tsp. cracked black pepper
- 12 slices Italian bread slices (1/2-inch thick), toasted
- 2-1/4 cups Philadelphia Brick Herb & Garlic Cream Cheese Spread, softened
- 12 slices Kraft Provolone Slices (14 g), cut in half diagonally
- Heat oil in large skillet on medium-high heat; add steak, onions, peppers, mushrooms, salt and pepper.
- Saute 3 to 5 min.
- or until meat is done and vegetables are crisp-tender, stirring frequently.
- Cool slightly.
- For each serving: Spread 1 bread slice with 3 Tbsp.
- (45 mL) cream cheese.
- Top with 1 cup (250 mL) steak mixture and 2 cheese triangles.
- Transfer to small baking sheet.
- Broil 2 to 3 min.
- or until cheese is melted.
- Serve immediately.
olive oil, beef sirloin, onions, green pepper, mushrooms, salt, cracked black pepper, bread, philadelphia
Taken from www.kraftrecipes.com/recipes/loaded-iphillyi-cheesesteak-melts-181121.aspx (may not work)