Ingredients
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
Directions
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Preheat the oven to 400 degrees F (200 degrees C). Line baking sheets with aluminum foil.
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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.
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Make mini cheesesteaks: Season steak with salt and black pepper.
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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.
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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.
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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.
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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.
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Bake in the preheated oven until browned and cheese is melted, 12 to 15 minutes.
Chef John
Nutrition Facts (per serving)
280 | Calories |
10g | Fat |
35g | Carbs |
13g | Protein |
Nutrition Facts | |
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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.