Looking for a new twist on a classic Football Game Food? Check out these Philly Phyllo Cheese Steaks.
- 10 ounces beef round thin cut steaks
- 1 tablespoon olive or canola oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 cups onions, sliced
- 1 1/2 cups mixed red, yellow and green peppers, sliced
- 1 teaspoon garlic, minced
- 12 sheets Athens® Fillo Dough (9″x14″), thawed
- Cooking Spray
- 1/2 cup Parmesan cheese
- 12 slices reduced fat provolone cheese
- Preheat oven to 350⁰F. In a large skillet, sauté steaks in oil with salt and pepper until meat begins to brown. Drain excess grease. Add onions, peppers and garlic. Continue sautéing about 5 minutes until peppers and onions become soft and start to brown.
- Thaw one roll of fillo, following instructions on package. Open the fillo and cover the sheets with plastic wrap, then a damp towel to prevent drying out. Place one sheet of fillo on work surface and coat lightly with cooking spray. Sprinkle with a teaspoon of Parmesan. Repeat with three more sheets of fillo, but do not spray or sprinkle Parmesan on top layer. Lay 2 pieces of provolone side by side at the end of the short side of the dough. Place 1/4 of the steak mixture in a line on top of the cheese 2” from the bottom. From the bottom, lift the dough over the filling. Tuck in the dough from the edges and tightly roll to the end. Place seam side down on baking sheet. Repeat the procedure to make 3 more rolls. Coat the rolls lightly with spray to produce a golden brown color when baked. Reroll unused sheets and follow storing instructions on package. Bake for 20–25 minutes or until golden brown
For a shortcut, instead of fresh sliced onions and peppers, use 3 cups of Birds Eye Frozen Pepper Stir Fry, which contains frozen peppers and onions.
Serving size: 271g, Amount per serving: Calories 480, Calories from Fat – 140, Total Fat – 15g, Saturated fat – 6g, Trans Fat – 0g, Cholesterol – 60mg, Sodium – 880 mg, Dietary Fiber – 3g, Total Carbohydrate ¬– 47g Sugars – 6g, Protein – 35g