2 teaspoons olive oil
1 large sweet onion, sliced (1 cup)
1 can (13.8 oz) Pillsbury® refrigerated artisan pizza crust with whole grain*
½ cup pizza sauce
1/3 lb deli-style roast beef, roughly chopped
2 cups shredded provolone cheese (8 oz)
¾ cup sliced green bell pepper
Heat oven to 400°F for dark or nonstick pan (425°F for all other pans). Spray 15x10-inch pan with sides with cooking spray.
In 12-inch nonstick skillet, heat oil over medium-high heat. Stir in onion to coat with oil. Cook uncovered 10 minutes, stirring every 3 to 4 minutes. Reduce heat to medium-low. Cook 20 minutes longer, stirring well every 5 minutes; until onions are golden brown (onions will shrink during cooking). Set aside.
Unroll dough in pan; starting at center, press dough into 15x10-inch rectangle. Bake about 8 minutes or until light brown.
Spread pizza sauce over crust. Top with roast beef, onion, cheese and bell pepper.
Bake 8 to 10 minutes longer or until crust is golden brown and cheese is melted. To serve, cut into 6 rows by 3 rows
Substitution/Expert Tips: All breads made with at least 8 grams whole grain. At least 48 grams whole grain recommended daily. The Philly cheese steak sandwich originated in Philadelphia in the 1930s. Thinly sliced beef is layered on a French or Italian roll and topped with American cheese and sautéed onions. The classic has been modified to include other cheese varieties such as Cheddar or provolone.
In place of the regular roast beef, try Cajun- or Italian-seasoned roast beef from the deli. Or if you prefer, use sliced cooked turkey.
Prep time: 30 min
Cook time: 20 min
Level of Difficulty: Easy