Mini Philly Cheesesteaks
Ingredients List
Cheese Sauce:
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2 tablespoons butter, or as needed
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2 tablespoons all-purpose flour, or as needed
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1 cup cold milk
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2 ounces shredded provolone cheese, or more to taste
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1 pinch ground nutmeg
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1 pinch cayenne pepper
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salt to taste
Mini Cheesesteaks:
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1 (12 ounce) skirt steak
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salt and freshly ground black pepper to taste
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3 tablespoons olive oil, divided, or as needed
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¼ cup water
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⅓ cup diced onion
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⅓ cup diced sweet peppers
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2 baguettes, or as needed, cut into 48 1/2-inch thick slices
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¼ cup shredded provolone cheese, or as needed
Instructions
Preheat the oven to 400°F (200°C) and line baking sheets with aluminum foil.
Prepare the sauce: In a skillet, melt butter over medium-high heat. Whisk in flour and cook, stirring constantly, until the mixture becomes pale and the raw taste of flour is gone, about 1 minute. Gradually whisk in milk and cook until the sauce thickens and becomes hot, about 3 to 6 minutes. Stir in provolone cheese, nutmeg, cayenne pepper, and salt until the cheese fully melts. Set the sauce aside.
Prepare the mini cheesesteaks: Season the steak with salt and black pepper.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the steak, turning occasionally, until it firms up slightly and remains pink in the center, about 5 to 7 minutes. Transfer the steak to a plate.
Return the skillet to the heat and add water. Bring it to a boil while using a wooden spoon to scrape up any browned bits from the bottom of the pan. Pour the liquid over the steak. Allow the steak to cool to room temperature, then dice the meat and transfer it along with any juices from the plate into a large bowl.
Heat 1 tablespoon of oil in a skillet over medium-high heat. Sauté the onions and peppers in the hot oil until they become tender and slightly translucent, about 5 minutes. Stir the softened vegetables into the beef mixture in the bowl and season with salt and pepper to taste.
Place the bread slices on the prepared baking sheets and drizzle with the remaining 1 tablespoon of olive oil. Flip the slices so that the oiled sides are facing down. Generously spread the cheese sauce on each slice, then top with the beef mixture. Sprinkle provolone cheese over the top.
Bake in the preheated oven until the bread is golden brown and the cheese has melted, about 12 to 15 minutes.
Nutrition Information (per serving)
| 280 | Calories |
| 10g | Fat |
| 35g | Carbs |
| 13g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 280 | |
| % Daily Value * | |
| Total Fat 10g | 13% |
| Saturated Fat 4g | 20% |
| Cholesterol 18mg | 6% |
| Sodium 489mg | 21% |
| Total Carbohydrate 35g | 13% |
| Dietary Fiber 2g | 6% |
| Total Sugars 3g | |
| Protein 13g | 26% |
| Vitamin C 6mg | 7% |
| Calcium 110mg | 8% |
| Iron 2mg | 13% |
| Potassium 172mg | 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.
Evaluation :
5/5