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Open-Face Philly Cheesesteak Sandwiches

Makes: 4 servings
Prep 20 mins Cook 16 mins
Open-Face Philly Cheese Steak Sandwiches
  • 1/2  cup  cold low-fat (1%) milk
  • 1  tablespoon  all-purpose flour
  • 2  ounces  extra-sharp cheddar cheese, finely shredded (1/2 cup, packed)
  • 3/4  teaspoon  salt
  • 2  tablespoons  olive oil
  • 1  pound  boneless top loin steak, very thinly sliced*
  • 1/2  teaspoon  freshly ground black pepper
  • 1  large  onion, sliced in very thin wedges
  • 1  green sweet pepper, thinly sliced
  • 1  red sweet pepper, thinly sliced
  • 2  whole-grain Italian rolls (each about 6 inches long and 4 oz.), halved lengthwise

1. For cheese sauce, in a small saucepan whisk together milk and flour to blend. Heat and stir over medium-high heat to bring to a simmer. Reduce heat to medium-low. Cook 2 minutes, stirring frequently until thickened. Stir in cheese and 1/4 tsp. salt untl cheese is melted. Simmer about 2 minutes, stirring frequently, until sauce is velvety and thick. Remove from heat. Cover surface with foil to keep warm and to prevent a skin from forming on top.

2. In a large nonstick skillet heat 1 Tbsp. of the oil over medium-high heat. Sprinkle beef with 1/4 tsp. each salt and black pepper. Add to skillet and cook for 4 to 5 minutes, just until browned and cooked through. Transfer to a plate; cover with foil to keep warm.

3. In the same skillet cook onion and sweet peppers in 1 Tbsp. hot oil over medium-high heat for 12 to 14 minutes, until edges are browned and onion is tender. Season with 1/4 tsp. each salt and black pepper.

4. Lightly toast split rolls. Evenly divide the onion-pepper mixture, meat, and cheese sauce among roll halves.


5. To make slicing the beef easier, freeze it for 45 to 60 minutes before slicing.

Make it vegetarian:

6. Use 1 large sliced portobello mushroom per sandwich in place of the beef. Saute as directed for the beef.

For big appetites:

7. Serve sandwiches with both roll bottoms and tops.

8. Comfort Food Fix by Ellie Krieger (Wiley, 2011)

From the Test Kitchen*Tip:
  • Place the steak in the freezer until it is mostly firm to the touch, but still somewhat yielding if you poke it with your finger (about 45 minutes to 1 hour). Remove steak from freezer and slice thinly (about 1/8 inch thick) across the grain of the meat using a very sharp chef's knife.
Nutrition Facts (Open-Face Philly Cheese Steak Sandwiches)
  • Servings Per Recipe 4,
  • cal. (kcal) 472,
  • Fat, total (g) 20,
  • chol. (mg) 77,
  • sat. fat (g) 7,
  • carb. (g) 39,
  • Monosaturated fat (g) 9,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 0,
  • fiber (g) 6,
  • sugar (g) 10,
  • pro. (g) 37,
  • vit. A (IU) 1215,
  • vit. C (mg) 64,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 11,
  • Pyridoxine (Vit. B6) (mg) 1,
  • Folate (g) 65,
  • Cobalamin (Vit. B12) (g) 2,
  • sodium (mg) 879,
  • Potassium (mg) 789,
  • calcium (mg) 242,
  • iron (mg) 4,
  • Mark as Free Exchange () 0,
  • Percent Daily Values are based on a 2,000 calorie diet

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