California Cheesesteak Sandwich
Recipe Center

California Cheesesteak Sandwich
California Cheesesteak Sandwich
1 12 oz. thick cut Raley?s Beef London broil or sirloin
1 tsp. Raley?s Alderwood Smoked Sea Salt
1 small yellow bell pepper, seeded and quartered
2 tbsp. white balsamic vinegar
2 tbsp. snipped fresh basil
2 loaves green olive & chive ciabatta, halved horizontally (in our Bakery)
1/4 cup sun-dried tomato pesto
4 oz. thinly sliced Fiscalini San Joaquin Gold Cheese (in our Deli)

Prep: 20 minutes  Cook: 20 minutes  Serves: 4 

 1. Sprinkle beef on both sides with sea salt. Grill over medium-high heat for about 5 minutes on each side or until it’s cooked to your liking. Cook bell pepper and onion for a few minutes on each side to lightly char and soften. Remove all from grill and let beef stand for 5 minutes. 

2. Cut bell pepper into small bite-size pieces; set aside.

3. Cut bread pieces in half horizontally, then grill for a minute to lightly toast. Spread pesto on bread bottoms. Thinly slice beef and coarsely chop; toss with any accumulated juices and pile onto roll bottoms. Top with vegetables and cheese and close sandwiches.

4. Wrap loosely in foil and place back on grill. Cook over medium-low heat until filling is warm and cheese is melted. 

Nutritional Information:
Nutrition per serving: 640 calories, 36 g protein, 25 g total fat (9 g sat.),
75 g carbohydrate, 3 g fiber, 4 g sugar, 81 mg cholesterol, 1889 mg sodium, 18 points