This post is sponsored by Hatfield. All comments and opinions are my own.
I absolutely LOVE recipes that pull double duty. Especially when they are as easy as my Sheet Pan Pork Cheesesteak.
You only need a few ingredients, a sharp knife and a large sheet pan and you’re on your way to a delicious meal.
Actually, I should say delicious MEALS! Because that one pan of tasty cheesesteak can be used to whip up tasty hoagie sandwiches AND a batch of savory empanadas.
I’ll often add this to my recipe to my menu when I know I will be entertaining.
I can cook the pork cheesesteak for dinner then use the rest to prep a big batch of Pork Cheesesteak Empanadas. Once prepped, I just toss them in the refrigerator or freezer until I need them. Then I can bake up a batch right before my guests arrive for a quick and simple appetizer whenever I need it. It’s a super way to get ahead so I can focus on the cleaning, decorating and dozens of other things on my to-do list to get ready to party!
The key to this recipe is the Hatfield Pork Tenderloin. That’s because every variety of Hatfield Marinated Pork is packed with great flavors right out of the package. So I don’t have to bother marinading, gathering spices or using bunch of seasonings for big flavor.
I simply slice up the pork and throw it on the pan with bell peppers, onions and mushrooms. In about 30 minutes, I have a huge batch of pork cheesesteak that’s packed with flavor and ready to go!
With the holiday season in full swing, this is a recipe you’ll want to make often. Gather your ingredients and add it to your menu this week.
Sheet Pan Pork Cheesesteak
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
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.
With Hatfield’s All Natural Dry Rubbed Pork Tenderloins & Loin Filets, you get amazing flavor and incredible convenience. No matter which you choose, you know you will have a delicious meal every single time!
- TEXAS SMOKEHOUSE BBQ SEASONED DRY RUB PORK LOIN FILET
- TUSCAN HERB DRY RUB SEASONED PORK TENDERLOIN
- HONEY GARLIC TERIYAKI DRY RUB SEASONED PORK TENDERLOIN
Find three tasty varieties in the meat aisle at your local Publix. Stock up for my recipe and enough to keep on hand when you need a delicious meal with very little effort. After all, you really can’t beat a meal that just requires you open the package, place on a pan and bake.
They are absolutely ideal for this busy holiday season!
The post Sheet Pan Pork Cheesesteak With Hatfield Pork Tenderloin (Make Sandwiches Or Empanadas) first appeared on iHeartPublix.
