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Sheet Pan Pork Cheesesteak

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings: 8
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 375º F.
  2. Add the bell pepper, onion, mushrooms and olive oil to a large bowl and toss to combine. Season with salt & pepper.
  3. Pour the mixture onto a large sheet pan.
  4. Add the sliced Hatfield Tuscan Herb Dry Rub Seasoned Pork Tenderloin and bake for 25 minutes.
  5. Remove from oven and add the sliced provolone. Return to oven for 2 - 3 minutes, until cheese melts.
  6. Stir the mixture to coat the meat and veggies with cheese.
  7. 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.