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Grilled Philly Cheesesteak Kabob Sandwiches
lb boneless beef sirloin steak, cut into 1-inch cubes
teaspoon seasoned salt
medium green bell pepper, cut into 12 pieces
medium red bell pepper, cut into 12 pieces
medium onion, cut into 1-inch pieces
tablespoons olive oil
hoagie buns, split
cup creamy Dijon mustard-mayonnaise spread
slices (3/4 oz each) American cheese, halved
Heat gas or charcoal grill. Sprinkle beef with seasoned salt and pepper. Alternately thread beef, bell peppers and onion onto 6 (12- to 14-inch) metal skewers. Brush beef and vegetables with oil.
Place kabobs on grill. Cover grill; cook over medium heat 8 to 12 minutes, turning once, until beef is desired doneness.
During last 3 to 5 minutes of cooking time, place buns, cut sides down, on grill; cook until toasted.
To serve, spread buns with mustard-mayonnaise spread. Top bottom halves with cheese. Place kabob over cheese in each bun; carefully remove skewer, holding bun firmly around beef and vegetables.
Cheddar or mozzarella cheese can be used in place of the American cheese.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
3 1/2 Starch; 3 1/2 Other Carbohydrate; 3 1/2 Lean Meat; 2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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