• 8 Ratings

Try tender sliced steak dripping with real cheese sauce served on crusty bread to get your mouth watering.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • 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.

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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.

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

Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
For big appetites
  • Serve sandwiches with both roll bottoms and tops.

Instructions Checklist
  • Comfort Food Fix by Ellie Krieger (Wiley, 2011)


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

472 calories; 20 g total fat; 7 g saturated fat; 2 g polyunsaturated fat; 9 g monounsaturated fat; 77 mg cholesterol; 879 mg sodium. 789 mg potassium; 39 g carbohydrates; 6 g fiber; 10 g sugar; 37 g protein; 0 g trans fatty acid; 1215 IU vitamin a; 64 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 11 mg niacin equivalents; 1 mg vitamin b6; 65 mcg folate; 2 mcg vitamin b12; 242 mg calcium; 4 mg iron;


8 Ratings
  • 5 star values: 6
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0