- Level: Easy
- Total: 1 hr 5 min (includes cooling time)
- Active: 35 min
- Yield: 10 skewers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 351
- Total Fat
- 22 g
- Saturated Fat
- 11 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 17 g
- Cholesterol
- 56 mg
- Sodium
- 492 mg
This is not your average “let’s just convert something beloved to make it a food on stick.” This recipe was expertly engineered from the ground up using my time-honored, Sandwich King-approved fundamentals of sandwich artistry. Great meat, proper rations, gooey cheese and just enough aromatics, acid and spice to make you never think about a conventional cheesesteak ever again.
- Level: Easy
- Total: 1 hr 5 min (includes cooling time)
- Active: 35 min
- Yield: 10 skewers
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 10 servings
- Calories
- 351
- Total Fat
- 22 g
- Saturated Fat
- 11 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 1 g
- Sugar
- 3 g
- Protein
- 17 g
- Cholesterol
- 56 mg
- Sodium
- 492 mg
Ingredients
Directions
Special equipment:
10 skewers- Preheat the oven to 425 degrees F. Line a sheet pan with parchment paper and grease with oil.
- Place the mushrooms and chopped shallot into a food processor and pulse about 10 times until finely ground. Heat a large nonstick skillet on medium heat and add 2 tablespoons butter. Add the mushroom and shallot mixture and saute until browned, about 12 minutes. Season with salt and pepper and transfer immediately to a baking sheet to cool.
- Place the rib eye into the bowl of a food processor fitted with the blade attachment and pulse about 5 times to chop it up. (This makes sure every bite melts in your mouth.)
- Mix the rib eye, cooled mushroom mixture, banana peppers and Worcestershire in a bowl. Add 1 teaspoon salt and plenty of cracked black pepper. Mix until combined.
- Unroll the tube of pizza dough and cut into 10 equal pieces, about 1 1/2 by 2 inches. Place one half piece American cheese on the bottom of one, then about 1 tablespoon of the beef mixture, followed by another half piece of American cheese. Wrap the pizza dough around the filling without stretching too much, forming into a mini breadstick shape, then pinch the seam closed. Repeat with the remaining dough and fillings.
- Place the sticks on the lined and greased sheet pan, seam side down. Melt the remaining 2 tablespoons butter, then brush the sticks with the butter and sprinkle with the garlic salt.
- Bake until golden brown, about 12 minutes. Immediately transfer to a cooling rack. Stick a skewer into one end of each and let them rest for 5 minutes.
