Philadelphia Turkey Cheesesteak

Prep time 10 minutes       Cook time 30 minutes       Serves 2


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2 lbs Butterball Easy Fresh boneless skinless turkey breast, thinly sliced2 Yellow onion, trimmed, peeled, finely sliced2 Green bell pepper, cored, seeded, thinly sliced2 Red bell pepper, cored, seeded, thinly sliced12 Baby portobello mushrooms, brushed clean, trimmed and thinly sliced4 Garlic cloves, trimmed, peeled, finely grated1lb Provolone cheese, thinly slicedExtra virgin olive oil (as needed)Flaked sea salt (to taste)Fresh ground black pepper (to taste)Parchment paper or aluminum foil (for wrapping)4 Amoroso-style rolls


  1. Heat a cast iron griddle or large sauté pan over medium-high heat, add olive oil to coat bottom of pan.

  2. Add mushrooms, toss to coat with oil, season with salt and pepper, sauté until golden brown, remove.
  3. Add more olive oil to coat bottom of pan, add onions, bell peppers, garlic, season with salt and pepper.
  4. Sauté until golden brown, remove, add more olive oil to coat bottom of pan.
  5. Season turkey with salt and pepper, add to hot pan, sauté until fully cooked, turning once
  6. Add mushrooms, and onion/pepper mixture to turkey, mix to combine, divide into 4 portions.
  7. Top each portion with provolone, overlapping.
  8. Slice the rolls in half, place on the grill to lightly toast.
  9. When cheese is melted, gently transfer turkey and toppings to the toasted roll, serve.

  10. Recipe developed by Chef Jonathan Collins