I really want to call this a cheesesteak, but it’s not… and I know that all the authentic Philly cheesesteak fans will say THIS IS NOT A CHEESESTEAK. You’re right. It’s not a cheesesteak. But, it’s a really good, really cheesy, delicious chorizo sandwich… that’s sort of like a cheesesteak.
It’s a great way to use up any extra chorizo or sausage you might have leftover because that pasta recipe only called for one or two links, but you had to buy a package of six. Try it. You will not be disappointed.
-1 tablespoon olive oil
-1 medium white onion, sliced
-1 bell pepper, sliced
-1 tablespoon Worcester sauce
-3 links of chorizo, casings removed
-1 foot-long sandwich roll
-4 ounces shredded mozzarella cheese
1. Preheat oven to 350 degrees F. Sauté onions and peppers in olive oil over medium-high heat, approximately 5 minutes. Add Worcester sauce and reduce heat to low, scraping any brown bits from the bottom of the pan. Cook until onions and peppers have softened, about 10 minutes more. Remove to a bowl and set aside.
2. Cook chorizo over medium-high heat, breaking apart, until browned, about 5 minutes. Add peppers and onions to the chorizo. Season with salt and pepper.
3. Cut sandwich rill in half, lengthwise, being careful not to cut all the way through. Scoop out some of the bread inside. Fill with half the shredded mozzarella. Then add the chorizo, onion, and pepper mixture. Top with remaining cheese.
4. Wrap in aluminum foil, making sure the packet is tightly sealed. Cook for 10-15 minutes until cheese is melted and bread is slightly crispy. Slice in half.