Doner-Style Cheesesteaks
These doner-style cheesesteaks put a flavorful twist on the classic cheesesteak with tender doner-style meat, melted provolone, roasted onions, and green bell peppers. Toasted hoagie rolls and a drizzle of beef broth bring everything together.
Ingredients
Method
- Preheat the oven to 400 degrees F (200 degrees C) with racks in the upper third and lower third positions.
- Combine ground beef, Worcestershire sauce, mayonnaise, garlic powder, 2 tablespoons olive oil, 2 teaspoons salt, and 1 teaspoon pepper in a large bowl. Mix until well combined and smooth.
- Divide meat mixture among 4 rectangular sheets of parchment paper. Place a piece of parchment on top of the meat and use a rolling pin to roll it out into a very thin layer, spreading it all the way to the edges to cover the parchment paper. Remove the top piece of parchment and repeat with the remaining meat mixture.
- Starting at the shorter end of each meat-covered parchment, fold the parchment several times in about 1 1/2-inch folds. Place folded, filled parchment on a rimmed baking sheet.
- On another rimmed baking sheet, toss together onion, bell peppers, and remaining 3 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon ground pepper. Spread vegetables in a single layer.
- Bake both the ground beef and vegetables in preheated oven until vegetables are tender and meat is cooked through, 18 to 20 minutes. Let cool until easy to handle, about 5 minutes. Drain off the accumulated fat and juices.
- Unravel meat from the paper and return it to the baking sheet. Tear meat into large pieces and evenly divide into 4 individual portions the length of the rolls. Top each portion evenly with onion mixture, then drizzle with broth. Top each portion with 2 slices of provolone cheese.
- Return to the oven and bake until cheese is melted, 5 to 8 minutes. Transfer each meat portion among the rolls, drizzle each with 1 to 2 tablespoons of drippings from the pan, and serve. Recipe developed by Jasmine Smith and Anna Porter
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