Philly Cheesesteak Panini

This is a fun, easy way to make panini, when you start with Pillsbury® refrigerated bread dough!

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Servings 4

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( 7 ) Ratings

7 Ratings

5 Stars 14%

4 Stars 43%

3 Stars 29%

2 Stars 14%

1 Stars

Member Reviews ( 2 )

05d55da0-3846-4741-8403-55224051f6be

ingredients 6
Prep Time 30 min
Total Time 30 min

Ingredients

1: can Pillsbury® refrigerated crusty French or country Italian loaf

1/2: lb thinly sliced cooked deli roast beef

1: tablespoon olive or vegetable oil

1: green bell pepper, cut into thin bite-size strips (1 cup)

1: medium onion, cut into thin bite-size strips (1 cup)

4: slices (2/3 oz each) American cheese

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Directions

1 Heat closed contact grill or panini maker 5 minutes.
2 Meanwhile, on cutting board, carefully unroll dough. Cut into 8 rectangles. Place 2 rectangles on grill; close grill. Cook 1 to 2 minutes or until lightly browned. Remove from grill. Repeat with remaining rectangles.
3 In 8-inch nonstick skillet, heat oil over medium heat until hot. Add bell pepper and onion; cook 3 to 5 minutes, stirring frequently, until vegetables are tender.
4 Top each of 4 rectangles with one-fourth of the beef, one-fourth of the pepper mixture and 1 slice cheese. Top with remaining rectangles.
5 Place 2 sandwiches on grill; close grill. Cook 2 to 3 minutes or until cheese is melted. Repeat with remaining sandwiches.

EXPERT TIPS

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Expert Tips

You can use leftover roast beef or steak, thinly sliced, instead of purchasing deli roast beef.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich

Calories: 370
Calories from Fat: 120),

% Daily Value

Total Fat: 13g; 13%
(Saturated Fat 5g, 5% Trans Fat 0g 0% ),
Cholesterol: 45mg; 45%;
Sodium: 1270mg; 1270%;
Total Carbohydrate: 41g; 41%
(Dietary Fiber 1g 1% Sugars 6g 6% ),
Protein: 22g; 22%

% Daily Value*:

Vitamin A: 6%;
Vitamin C: 20%;
Calcium: 10%;
Iron: 20%;

Exchanges:

2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 1/2 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;