Philly Pork Cheesesteaks

This sheet pan meal is full of garlicky greens, peppers and onions, and a bit of vinegary  juicy pork. It is a feast in a bun!

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Sandwiches can be perfect for a busy weeknight and this recipe is a double win since it is all made on a sheet pan. This cheesesteak sub is a little out of normal since it is not using steak but pork. The pork tenderloin can be better for the budget. Also, I added some greens to kick up the nutrients. I like the taste of arugula the best with this sandwich, but feel free to use whatever you have in the fridge. This sandwich will be on our meal rotation this summer since one pan dinners will be a must with a small kitchen, and I am sure it will be delicious all made on the grill as well!  If  you  don’t  want bread toss the pork, peppers and onions, with some fresh arugula and toss in a vinaigrette and you will have a perfect spring dinner salad.

On a side note, sorry my post have been sporadic. Our summer schedule involves lots of traveling and I am trying to fit this in whenever I can! Keep checking every week though because I have lots of delicious recipes coming!

 

Pork Cheesesteak Sandwiches

I like our peppers, onions and greens to be more on the roasted side wince that is the way I can get my family to eat them so feel free not to roast as long if you like them more fresh tasting. Also, my husband likes spicy mayo on the sub and it takes the flavor up another notch. Serve these with sweet potato fries or even chips.

Ingredients

1 pork tenderloin, 16 ounces

6 tablespoons extra-virgin olive oil

salt and pepper

1 tablespoon fresh rosemary , minced or a teaspoon dried

1 tablespoon fennel seeds

4 garlic cloves, minced

2 red bell peppers, stemmed, seeded, and sliced thin

1 small onion, thinly sliced

5 oz of greens, spinach and arugula work really well

4 whole wheat sub rolls, spilt length wise

6 ounces sliced provolone cheese

2 tablespoons red wine vinegar

Directions

  1. Adjust oven rack to middle position and heat oven to 450 degrees. rub tenderloin with 2 tablespoons of oil and season with salt and pepper. Sprinkle on the rosemary and fennel seeds. Place on one side of the baking sheet and roast for 10 minutes.
  2. Toss the bell peppers and onions with 1 tablespoon of oil and season with salt and pepper. Toss the greens with 2 tablespoons  of oil and, garlic and red pepper flakes. Place the peppers, onions next to pork. Flip the pork over and continue to  roast  until pork reaches 145 degrees about 20 more minutes. Add the greens in the last 10 minutes of roasting.
  3. Remove sheet form oven and transfer pork to cutting board and tent loosely with foil/  transfer vegetables a bowl and cover to keep warm.
  4. Wipe the sheet clean with paper towels . Lay spilt rolls open on sheet and top with the cheese. bake rolls until bread is lightly toasted and cheese is melted, about 5 minutes.
  5. Slice pork thinly as possible and transfer to a bowl to toss with the last tablespoon of oil and vinegar. Nestle to pork, peppers and onions onto the rolls and serve warm.

 

Recipe Source:  One Pan Wonders

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