Description
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.
Ingredients
- 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
Instructions
- Preheat the oven to 400 degrees F (200 degrees C). Line baking sheets with aluminum foil.
- 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.
- Make mini cheesesteaks: Season steak with salt and black pepper.
- 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.
- 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.
- Heat 1 tablespoon oil in a skillet over medium-high heat; sauté 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.
- 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.
- Bake in the preheated oven until browned and cheese is melted
- 12 to 15 minutes.
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 1 hr 20 mins
Servings: 12