Philly Cheese Steak French Bread Pizza

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I am not usually a lazy person. I am either blogging, working on some sort of project for a birthday party,  or chasing after my two kids and trying to maintain our household. I’m not a TV watcher, and if its on I am usually folding a load of laundry or the like. I try to always plan ahead so that my time is used wisely so I can spend more time with my kids. Dinner is a area though were I allow the lazy to creep in from time to time.

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I love pizza, and while my favorite pizza crust recipe is a cinch to pull together, some nights I am just TIRED. And since my kids demand to be fed each evening (didn’t I just feed them yesterday?!) I sometimes resort to easier measures.

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That’s where french bread pizza comes into play. A loaf of french bread takes all the work out of pizza night. This version is a riff on the beloved Philly Cheese Steak sandwich. Its perfect for a week night meal or for eating in front of the game. Now please, go put your feet up, enjoy a slice of this pizza, and be lazy. You deserve it!

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Philly Cheese Steak French Bread Pizza

Ingredients

  • 1 loaf french bread, split horizontally
  • 8 slices deli roast beef, sliced
  • 1/2 red onion, thinly sliced
  • 1 Jar pizza sauce
  • 1 green bell pepper, thinly sliced
  • 2 cups shredded mozzarella cheese
  • 2 cups shredded monterey jack cheese
  • 16 cheese singles

Instructions

  • Preheat oven to 350 degrees. Place french bread on a baking sheet. Spread with pizza sauce. Layer half the mozzarella and monterey jack cheese onto both pieces of  bread. Layer roast beef, onions and bell peppers on cheese. Top with remaining shredded cheeses. Cut cheese slices in half and place on top of pizza. Bake for 35 minutes or until cheese is melted and bubbling. Slice and serve immediately
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    Stuffed Mini Peppers

    stuffed mini with words

    For someone who enjoys cooking as much as I do, I really dislike going to the grocery store. It usually feels like a chore to me, and I try to plan ahead so I only have to go once a week. However, there are times when I love to go to a bigger store and just shop around for fun new ingredients and search for inspiration for new concoctions. Take these peppers for instance. I was just walking through Safeway looking for onions when I walked by a package of these colorful mini peppers. I threw them into my cart on a whim, and I am so glad I did!!

    These are a fun twist on jalapeno poppers. I love me some jalapeno, but the heat level can be harsh for some people.  I’m crazy about the colors of the peppers, and they can be made light if you prefer. Turkey bacon if you so please (or no bacon at all) and light cream cheese. A little bird told me that if you use light cream cheese you can eat a few extras. No judgment here.

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    Stuffed Mini Peppers

    Ingredients

    • 9 mini sweet peppers, washed and split in half lengthwise
    • 6 oz cream cheese, softened
    • 1 green onion, sliced
    • 1/4 tsp garlic powder
    • 3 T crumbled panela cheese
    • 1/4 c shredded sharp cheddar cheese
    • 5 slices bacon, cooked and crumbled
    • Salt & pepper to taste

    Instructions

  • Preheat oven to 350 degrees. Remove seeds from peppers. I chose to leave the stems on for looks and a "handle" to hold the peppers, but they can be removed.
  • Combine all filling ingredients in a medium bowl. Taste for salt and pepper. Fill each pepper with 1 tablespoon filling and place into a greased baking dish. Bake for 30 minutes or until peppers have softened. 
  • *Peppers can be filled and refrigerated until ready to bake.
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