Leftover Turkey Cheesesteaks

This has got to be the BEST.WAY.EVER. to use leftover Thanksgiving turkey.  No more same old leftover turkey noodle soup or regular turkey sandwiches.  I'm not messing around here :)  These Turkey Cheesesteaks taste just like the ones you get at the Mall.

Both "The Mr." and I loved them so much we ate them two nights in a row and would have probably went for three nights, but the turkey was all gone.

This is a perfect way to transform that boring leftover Thanksgiving turkey into a family favorite.

Pass the leftovers my way.

Leftover Turkey Cheesesteaks

From: Jenn@eatcakefordinner
(Printable Recipe) and (Printable with Picture)

1 Tbl. oil
1 green bell pepper, diced
1/3 c. onion, finely chopped
1 large garlic clove, minced
leftover turkey, chopped (around 3 cups)
1 tsp. Mrs. Dash (yellow lid)
1 tsp. Italian seasoning
pepper, to taste
1/2 tsp. Shirley J chicken bouillon, opt.
2 roma tomatoes, diced
8 slices Provolone cheese
3 oz. cream cheese, softened
4 hoagie buns, toasted

Heat oil in a large skillet over medium heat.  Add the diced green pepper and onion and cook for a few minutes or until tender.  Add the minced garlic and saute 30 more seconds.  Add the chopped turkey, Mrs. Dash, Italian seasoning, pepper and Shirley J chicken bouillon (if adding) and cook until turkey is heated through.  Last, add the diced tomatoes.  Taste and adjust seasonings, if needed.  Spread cream cheese over both sides of toasted hoagie buns.  Load up with turkey filling and top each with two slices of Provolone cheese.  Place sandwiches on a baking sheet and place in a warm 350 degree oven for a few minutes until cheese is melted. Slice in half and serve.  Serves: 4  

Jenn's Notes: We sauteed our veggies in coconut oil which gave them an awesome flavor, but any type of oil will work.  I love Shirley J chicken bouillon, because it is less salty than other bouillon and it adds a rich flavor to the dish.