Mini Philly Cheesesteaks

Miniaturized sandwiches don’t usually float my boat, or submarine, as they’re almost always not as good as the full-sized versions, but these mini Philly cheesesteaks really captured everything I love about the classic.

INGRIDIENT

2 tablespoons butter, or as needed

2 tablespoons all-purpose flour, or as needed

1 cup cold milk

2 ounces shredded provolone cheese, or more to taste

1 pinch ground nutmeg

1 pinch cayenne pepper

salt to taste

1 (12 ounce) skirt steak

salt and freshly ground black pepper to taste

3 tablespoons olive oil, divided, or as needed

¼ cup water

⅓ cup diced onion

⅓ cup diced sweet peppers

2 baguettes, or as needed, cut into 48 1/2-inch thick slices

¼ cup shredded provolone cheese, or as needed

DIRECTION

Step: 1

Preheat oven to 400 degrees F (200 degrees C). Line baking sheets with aluminum foil.

Step: 2

Melt butter in a skillet over medium-high heat. Whisk flour into hot butter and cook, whisking constantly, until mixture is pale and flour taste cooks off, about 1 minute. Pour milk into flour mixture and cook, whisking constantly, until mixture is hot and thickened, 3 to 6 minutes. Add 2 ounces provolone cheese, nutmeg, cayenne pepper, and salt; stir until cheese is completely melted. Remove from heat.

Step: 3

Season steak all over with salt and ground black pepper.

Step: 4

Heat 1 tablespoon olive oil in skillet over medium-high heat. Cook steak in hot oil, turning occasionally, until meat is slightly firm and pink on the inside, 5 to 7 minutes. Transfer meat to a plate.

Step: 5

Return skillet to heat and pour water into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour liquid from the skillet over steak. Cool steak to room temperature; dice meat and place meat and accumulated juices from the plate into a large bowl.

Step: 6

Heat 1 tablespoon oil in a skillet over medium-high heat; saute onion and peppers in hot oil until softened and slightly translucent, about 5 minutes.

Step: 7

Stir peppers and onions mixture into diced meat; season with salt and pepper.

Step: 8

Spread bread slices out on prepared baking sheets and drizzle remaining olive oil over the top. Turn slices over so that the oiled-side is facing down. Spread a thick layer of cheese mixture onto each slice. Spoon meat mixture over cheese. Sprinkle provolone cheese over the top of each slice.

Step: 9

Bake in the preheated oven until browned and cheese is melted, 12 to 15 minutes.

NUTRITION FACT

Per Serving: 280 calories; protein 12.9g; carbohydrates 34.8g; fat 9.9g; cholesterol 18.2mg; sodium 488.8mg.

10-Minute Tomato Basil Salad Author : nshawger

100 Percent Whole Wheat Bread Author : Ed

2 Minute Cheese Quesadillas Author : Jackie

2-Step Beefy Taco Joes Author :

3 Cheese Tortilla Pizza Author : Pablo Levesque

3 P Salad Author : sueb