Open-Face Philly Cheese Steak Sandwiches
- 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.
- 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.
- 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.
- Lightly toast split rolls. Evenly divide the onion-pepper mixture, meat, and cheese sauce among roll halves.
- To make slicing the beef easier, freeze it for 45 to 60 minutes before slicing.
Make it vegetarian
- Use 1 large sliced portobello mushroom per sandwich in place of the beef. Saute as directed for the beef.
For big appetites
- Serve sandwiches with both roll bottoms and tops.
- Comfort Food Fix by Ellie Krieger (Wiley, 2011)
From the Test Kitchen
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)
- Per serving:
- 472 kcal ,
- 20 g fat
- (7 g sat. fat ,
- 2 g polyunsaturated fat ,
- 9 g monounsaturated fat ),
- 77 mg chol. ,
- 879 mg sodium ,
- 39 g carb. ,
- 6 g fiber ,
- 10 g sugar ,
- 37 g pro.