Miniaturized sandwiches don’t usually float my boat, as they’re almost always not as good as the full-sized versions. But this mini Philly cheesesteak recipe captures everything I love about the classic.
Ingredients
Cheese Sauce
- 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
Mini Cheesesteaks
- 1 (12 ounce) skirt steak
- salt and freshly ground black pepper to taste
- 3 tablespoons olive oil, divided, or as needed
- ¼ cup water
- 1/3 cup diced onion
- 1/3 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
Directions
Step 1
Preheat the oven to 400 degrees F (200 degrees C). Line baking sheets with aluminum foil.
Step 2
Make sauce: 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. Whisk milk into flour mixture until mixture is hot and thickened, 3 to 6 minutes. Add provolone cheese, nutmeg, cayenne pepper, and salt; stir until cheese is completely melted. Set aside.
Step 3
Make mini cheesesteaks: Season steak with salt and black pepper.
Step 4
Heat 1 tablespoon olive oil in a 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 the skillet to heat and pour in water; 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; saut? onion and peppers in hot oil until softened and slightly translucent, about 5 minutes. Stir onion and peppers into beef in the bowl; season with salt and pepper.
Step 7
Spread bread slices out on the prepared baking sheets and drizzle with remaining 1 tablespoon olive oil. Flip slices over so the oiled sides face downward. Spread cheese sauce generously onto each slice. Spoon beef mixture on top. Sprinkle with provolone cheese.
Step 8
Bake in the preheated oven until browned and cheese is melted, 12 to 15 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 12 | |
Calories 280 | |
% Daily Value * | |
Total Fat10g | 13% |
Saturated Fat4g | 20% |
Cholesterol18mg | 6% |
Sodium489mg | 21% |
Total Carbohydrate35g | 13% |
Dietary Fiber2g | 6% |
Total Sugars3g | |
Protein13g | |
Vitamin C6mg | 30% |
Calcium110mg | 8% |
Iron2mg | 13% |
Potassium172mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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