Philly Cheesesteak Breadboxes

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 1211, total fat 78 G., saturated fats 39 G., proteins 65 G., carbohydrates 61 G., fiber 7 G., cholesterol 222 mg, sodium 1505 mg, sugar 13 G.

The iconic cheesesteak, one of America's most popular sandwiches, takes on a new form in this recipe. Breadboxes are like bread bowls, only more convenient and quicker. They pack all the classic cheesesteak flavors, including a savory cheese sauce. The perfect appetizer for house parties.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 loaf of unsliced white bread (preferably Pullman), about 25cm long.
6 tablespoons unsalted butter
12 slices provolone cheese
3 tbsp. l. rapeseed oil (canola)
1 large yellow onion, thinly sliced into half rings (about 2 cups)
1 large red bell pepper, halved, seeded and thinly sliced (about 1 cup)
1 large green bell pepper, halved, seeded and thinly sliced (about 1 cup)
450 g thinly sliced rare roast beef
1 cup store-bought cheese sauce

Ingredient Substitution Suggestions

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Recipes with similar ingredients: white bread, provolone cheese, sweet pepper, cheese sauce, beef

Cooking the dish according to the recipe:

Position a rack in the middle of the oven and preheat the oven to 190°C (375°F). Trim the tops of the bread to a thickness of 0.5 cm, then cut the loaf crosswise into 4 equal pieces. Using a fork, carefully poke a square hole in each piece of bread to create a 1 cm-thick box. Set the crumb aside for another use.
Microwave the butter and add a large pinch of salt for about 1 minute. Brush the inside and outside of the bread boxes with melted butter. Place 1 slice of cheese in the bottom of each box. Place the boxes open-side up on a baking sheet and bake until the cheese is melted and the inside of the bread is lightly golden and crispy, about 10 minutes.

Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Pour 1/4 cup water into a small liquid measuring cup. When the oil begins to shimmer, add the onion and a large pinch of salt. Cook, stirring, until the onion is softened and lightly browned, 6 to 8 minutes. If the pan becomes too hot, add 1 tablespoon water and scrape up any browned bits from the bottom.
Add another 1 tablespoon of oil and the red and green bell peppers to the skillet. Season with a generous pinch of salt and cook, stirring, until the vegetables are tender, 6-8 minutes. Add the remaining oil and the roast beef and cook, stirring, until heated through, about 2 minutes. Turn off the heat and stir in the cheese sauce.
Evenly distribute the meat mixture among the bread boxes and top with 2 more slices of cheese. Return to the oven and bake until the cheese is melted, about 5 minutes. Serve the bread boxes whole or cut in half.

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