Mini Philly Cheesesteaks Recipe

Mini Cheesesteaks with Provolone Cheese Sauce

This delicious recipe serves 12 and combines savory steak, sweet peppers, and creamy provolone cheese sauce, all served on crunchy baguette slices. Perfect for a casual dinner or party appetizer.

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
• cup water
• cup diced onion
• cup diced sweet peppers
• 2 baguettes, cut into 48 -inch thick slices
• cup shredded provolone cheese (or as needed)

Directions

Step 1: Preheat your oven to 400F (200C) and line baking sheets with aluminum foil to prevent sticking.

Step 2: To make the cheese sauce, melt butter in a skillet over medium-high heat. Whisk in the flour and cook, whisking constantly, for about 1 minute, or until the mixture turns pale and the flour taste cooks off.

Step 3: Gradually add the cold milk to the flour mixture, whisking until it thickens and becomes hot, which should take about 3 to 6 minutes.

Step 4: Stir in the shredded provolone cheese, nutmeg, cayenne pepper, and salt. Continue stirring until the cheese has completely melted. Set the sauce aside.

Step 5: To make the mini cheesesteaks, season the skirt steak with salt and freshly ground black pepper. Heat 1 tablespoon of olive oil in a skillet over medium-high heat.

Step 6: Cook the steak in the hot oil, turning occasionally, for 5 to 7 minutes until the meat is slightly firm and pink in the center. Once cooked, transfer the steak to a plate and set aside.

Step 7: In the same skillet, pour in cup of water. Bring it to a boil while scraping up any browned bits from the bottom of the pan using a wooden spoon.

Step 8: Pour the liquid over the cooked steak and allow the steak to cool to room temperature. Once cooled, dice the steak and add any juices from the plate into a large bowl.

Step 9: In another skillet, heat the remaining 1 tablespoon of olive oil over medium-high heat. Add the diced onion and peppers, sauting them for about 5 minutes, or until softened and slightly translucent.

Step 10: Stir the sauted onions and peppers into the diced steak, then season with additional salt and pepper to taste.

Step 11: Arrange the baguette slices on the prepared baking sheets and drizzle with the remaining 1 tablespoon of olive oil. Flip the slices so the oiled sides are facing downward.

Step 12: Generously spread the cheese sauce onto each slice of bread. Spoon the beef and vegetable mixture on top of the cheese sauce, then sprinkle with shredded provolone cheese.

Step 13: Bake in the preheated oven for 12 to 15 minutes, or until the bread is golden brown and the cheese has melted.

Step 14: Remove from the oven and serve immediately. Enjoy your mini cheesesteaks with provolone cheese sauce!

Nutrition Facts (per serving)

• Calories: 280
• Total Fat: 10g (13% Daily Value)
• Saturated Fat: 4g (20% Daily Value)
• Cholesterol: 18mg (6% Daily Value)
• Sodium: 489mg (21% Daily Value)
• Total Carbohydrate: 35g (13% Daily Value)
• Dietary Fiber: 2g (6% Daily Value)
• Total Sugars: 3g
• Protein: 13g (26% Daily Value)
• Vitamin C: 6mg (7% Daily Value)
• Calcium: 110mg (8% Daily Value)
• Iron: 2mg (13% Daily Value)
• Potassium: 172mg (4% Daily Value)

* Percent Daily Values are based on a 2,000-calorie diet. Your daily values may be higher or lower depending on your calorie needs.