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Name: Sheetpan Cheesecake Sandwiches
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: American
Ingredients: 2 tablespoons Worcestershire sauce; 1 1/2 tablespoons Olive oil; 1 teaspoon Dijon mustard; 1/2 teaspoon Garlic powder; 1/2 teaspoon freshly ground black pepper; 1 pound boneless ribeye steak; 1 Red bell pepper thinly sliced; 3/4 cup Yellow onion thinly sliced; 1 8-ounce Baguette; 6 ounces provolone cheese sliced

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INGREDIENTS

2 tablespoons Worcestershire sauce
1 1/2 tablespoons Olive oil
1 teaspoon Dijon mustard
1/2 teaspoon Garlic powder
1/2 teaspoon freshly ground black pepper
1 pound boneless ribeye steak
1 Red bell pepper ; thinly sliced
3/4 cup Yellow onion ; thinly sliced
1 8-ounce Baguette
6 ounces provolone cheese ; sliced

INSTRUCTIONS

Place a rimmed baking sheet on the middle oven rack and preheat oven to 475F.

Stir together Worcestershire sauce, oil, mustard, garlic powder, and black pepper in a shallow dish. Place steak in dish and turn to coat. Place steak in middle of hot baking sheet. Place bell pepper and onion in dish with remaining marinade; gently stir to coat. Arrange bell pepper and onion in an even layer around steak.

Bake until a thermometer inserted in center of streak registers 135F for medium-rare and vegetables are tender, 15-16 minutes. Transfer steak to cutting board, let stand for 5 minutes. Transfer bell pepper and onion to bowl. Thinly slice steak against the grain and stir into bell pepper mixture.

Increase oven temperature to broil.. Line baking sheet with foil. Place baguette on baking sheet and cut lengthwise, taking care not to cut all the way through. Place half of cheese slices along cut sides of bread and spoon steak mixture on top of cheese. Top with remaining cheese slices. Broil until cheese is melted and bread is toasted on edges, 1 to 2 minutes. Cut sandwich into 4 servings.

NOTES

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Sheetpan Cheesecake Sandwiches

2 tablespoons Worcestershire sauce
1 1/2 tablespoons Olive oil
1 teaspoon Dijon mustard
1/2 teaspoon Garlic powder
1/2 teaspoon freshly  ground black pepper
1 pound boneless ribeye steak
1 Red bell pepper thinly sliced
3/4 cup Yellow onion thinly sliced
1 8-ounce Baguette
6 ounces provolone cheese sliced

Place a rimmed baking sheet on the middle oven rack and preheat oven to 475F.

Stir together Worcestershire sauce, oil, mustard, garlic powder, and black pepper in a shallow dish.  Place steak in dish and turn to coat.  Place steak in middle of hot baking sheet.  Place bell pepper and onion in dish with remaining marinade; gently stir to coat.  Arrange bell pepper and onion in an even layer around steak.

Bake until a thermometer inserted in center of streak registers 135F for medium-rare and vegetables are tender, 15-16 minutes.  Transfer steak to cutting board, let stand for 5 minutes.  Transfer bell pepper and onion to bowl.  Thinly slice steak against the grain and stir into bell pepper mixture.

Increase oven temperature to broil..  Line baking sheet with foil.  Place baguette on baking sheet and cut lengthwise, taking care not to cut all the way through.  Place half of cheese slices along cut sides of bread and spoon steak mixture on top of cheese.  Top with remaining cheese slices.  Broil until cheese is melted and bread is toasted on edges, 1 to 2 minutes.  Cut sandwich into 4 servings.

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Nutrition

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Serving Size: 1 Serving (227g)
Recipe Makes: 4 Servings

Calories: 190
Calories from Fat: 115 (61%)

Amt Per Serving		% DV

	Total Fat 12.8g	17 %
	Saturated Fat 7.5g	37 %
	Monounsaturated Fat 4.1g
	Polyunsanturated Fat 0.5g
Cholesterol 29.3mg		9 %
Sodium 472.5mg		16 %
Potassium 238.8mg		6 %
Total Carbohydrate 7.5g		2 %
	Dietary Fiber 1.2g	5 %
	Sugars, other 6.3g
Protein 11.6g		17 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 190

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