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Sheet Pan Pork Cheesesteak

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings 8

Ingredients
  

  • 1 Hatfield Tuscan Herb Dry Rub Seasoned Pork Tenderloin - cut into very thin strips (see note)
  • 2 bell peppers (any color) - sliced
  • 1 onion - sliced
  • 12 oz sliced mushrooms
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 4 oz provolone cheese - sliced
  • 8 hoagie rolls or buns - for serving

Instructions
 

  • Preheat oven to 375º F.
  • Add the bell pepper, onion, mushrooms and olive oil to a large bowl and toss to combine. Season with salt & pepper.
  • Pour the mixture onto a large sheet pan.
  • Add the sliced Hatfield Tuscan Herb Dry Rub Seasoned Pork Tenderloin and bake for 25 minutes.
  • Remove from oven and add the sliced provolone. Return to oven for 2 - 3 minutes, until cheese melts.
  • Stir the mixture to coat the meat and veggies with cheese.
  • Serve on hoagie rolls.

Notes

For easy slicing, place the Hatfield Tuscan Herb Dry Rub Seasoned Pork Tenderloin in the freezer for about 30 minutes.
To make empanadas, reserve 1/3 of the mixture and chop finely. Place 1 teaspoon of the mixture in the center of a mini (2-inch) pie crust. Fold the crust to seal the filling. Use a fork to crimp the edges and prick the dough to vent. Repeat to create 18 - 20 mini empanadas. Place on a sheet pan and bake at 400º F for 18 - 20 minutes, or until golden brown.