Unusual recipes

Broccolini Cheesesteaks

Broccolini Cheesesteaks

A healthyish take on the classic Philly cheesesteak, these party-ready sandwiches are packed with roasted broccolini, a thick, tangy romesco sauce, and of course, lots of cheese. This recipe was developed by Rooster Soup Co. in Philadelphia, PA.


  • 2 large carrots, peeled, thinly sliced
  • 2 bell peppers, ribs and seeds removed, chopped
  • 1 large white onion, chopped
  • 1 tsp. crushed red pepper flakes
  • ¾ cup plus 3 Tbsp. extra-virgin olive oil, divided
  • 4 bunches broccolini, trimmed (about 2 lb.)
  • 3 garlic cloves, thinly sliced
  • 2 Tbsp. plus 2 tsp. sherry vinegar
  • 4 seeded hoagie rolls (about 8" each)
  • 8 1-oz. slices provolone cheese

Recipe Preparation

  • Position racks in top third and center of oven; preheat to 425°. Toss carrots, bell peppers, onion, red pepper flakes, and 3 Tbsp. oil on a rimmed baking sheet. Roast on center rack, tossing occasionally, until vegetables are tender and well browned (it’s okay if some spots are beginning to look burned; this will give the romesco a deeper flavor), 25–30 minutes.

  • Meanwhile, separate broccolini florets from stalks; thinly slice stalks. Transfer florets and stalks to a clean rimmed baking sheet. Add garlic and ¼ cup oil, season with salt, and toss to combine. Roast on top rack, tossing halfway through, until florets are charred and stems are cooked through but still have some crunch, 16–18 minutes. Pour 2 tsp. vinegar over and toss to coat; season with salt.

  • Transfer carrot mixture to a food processor. Add 2 Tbsp. vinegar and pulse until smooth. With motor running, gradually drizzle in remaining ½ cup oil and process, scraping down sides as needed, until emulsified; season with salt.

  • Slice rolls in half lengthwise. Arrange cut side up on a rimmed baking sheet and toast until light golden brown, about 3 minutes.

  • Divide romesco between tops and bottoms of rolls. Pile broccolini on bottom halves. Top broccolini with cheese. Toast sandwiches, open-faced, until cheese is just melted, about 2 minutes. Close sandwiches and cut crosswise before serving.

Recipe by Rooster Soup Co., Philadelphia, PAReviews SectionNew favorite dinner recipe! The romesco sauce is delicious & simple to make (I halved the sauce since I only made two sandwiches and still had a ton of leftover). Really, really good sandwich and will definitely make it again.AnonymousQueens, NY06/17/20This recipe made a TON of romesco sauce. I'm not sure if it was my ingredients, or because I mixed it in a blender, but the sauce was not that great. Needs garlic, maybe sundried tomatoes? And now I have a salsa jar FULL of this stuff... don't waste your bell peppers on this. The sandwich itself was just OK. Sad, but this is not a good one.AnonymousBrooklyn04/28/20Made this for dinner and it was a hit! I never cooked with broccolini before so I was nervous about the stems, but it was all delicious. Served it with some air fried potato wedges, great with the leftover romesco sauce!We have made these sandwiches a few times now, and they are so delicious! The romesco is super simple to make and so yummy paired with the roasted broccolini.So amazing. Have made this multiple times and think it will be a staple in our home forever. The romesco is DELICIOUS, and you'll likely have some left over—put it on eggs, dip vegetables in it, lick it from a spoon, put it in a grilled cheese....This was unique and delicious. I quartered the recipe to make just one so I think some of my ratios were off, but still the garlicky broccolini and the spice and acidity of the romesco were so good together with all that cheese. YumAnonymousMadison, WI02/25/18

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