from our chefs / recipes
Philly French Bread Pizzas
Avocado and Grapefruit Toast
FOR GARLIC BUTTER: 4 tbl butter 1-2 cloves garlic, minced 1 tbl parsley, chopped FOR PIZZAS: 1/2 lb. steak, sliced thin Salt and pepper, to taste Garlic butter 1 green bell pepper, sliced thin 1 yellow onion, sliced thin 4 ounces mushrooms, sliced thin 3 Turano French Rolls, split in half, remove interior crumb to create a shallow trench 12 slices Provolone cheese, sliced 1 cup shredded mozzarella
FOR GARLIC BUTTER: Melt butter in small sauce pan or skillet over medium heat, let brown slightly. Stir in garlic and parsley for 10-15 seconds and remove from the heat. Set aside. FOR PIZZAS: Season meat with salt and pepper. Heat a large skillet over high heat. Add 1 tbl of garlic butter to skillet, let warm slightly, then bell peppers, onion and mushrooms. Toss to coat and let cook 4-5 minutes, stirring occasionally. Push vegetables to one side of the pan and add steak. Cook 1-2 minute per side. Preheat the oven to 400 degrees. Spread remaining garlic butter over cut halves of bread. Layer with slices of Provolone cheese. Add the steak and vegetables. Top with mozzarella. Bake for 8-10 minutes until crisp with browned cheese. Slice into 2” pieces and serve.
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