Share: 

Philly Cheesesteak Cheesy Bread made with Lynchburg Tennessee Whiskey Chop House Seasoning

July 14, 2017

Story Location:
17601 Coastal Hwy
Lewes  Delaware  19958
United States

INGREDIENTS
  • 2 tbsp. vegetable oil
  • 1 large yellow onion, sliced into half moons
  • 2 bell peppers, thinly sliced
  • kosher salt
  • Freshly ground black pepper
  • 2 lb. sirloin steak
  • 1 tsp. oregano
  • 1 tsp Lynchburg Tennessee Chop House Seasoning
  • 12 slices provolone
  • 1 large shallow loaf of bread, sliced in half
  • 1 tbsp. Parsley

DIRECTIONS

  1. Preheat oven to 350° and line a large baking sheet with parchment paper. Heat 1 tablespoon oil in a large skillet over medium heat.
  2. Add the onions and peppers, and season with salt and pepper to taste. Sauté until onions are translucent and peppers are tender, 7 to 10 minutes.
  3. Push the vegetables to one side of the pan and add meat to the other side. Season with oregano, and Lynchburg Tennessee Chop House Seasoning .
  4. Let them sit for a minute or so to get a nice sear, then sauté on the same side of pan until mostly cooked through, about another 5 minutes. Toss everything together in pan to evenly distribute meat and vegetables. Remove from heat and set aside.
  5. Scoop out the middles from both bread halves to create shallow boats. Place about half of the cheese on the bread then top with the steak and onion mixture.
  6. Add the rest of the cheese and bake until the cheese is melted and the bread is slightly toasted, about 15 minutes. Garnish with parsley and cut into long slices. Serve warm.