Loaded Philly Cheese Steaks |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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For a scrumptious twist on a Philly favorite, take a bite of this hearty bomber. With cheese sauce, tender steak and sauteed veggies, it has plenty of mass appeal. âDiane Higgins, Tampa, Florida Ingredients:
2 tablespoons butter |
2 tablespoons king arthur unbleached all-purpose flour |
1 cup 2% milk |
2 cups (8 ounces) shredded cheddar cheese |
1 cup (4 ounces) shredded pepper jack cheese |
1/4 teaspoon pepper |
1/8 teaspoon salt |
3 boneless beef top loin steaks (10 ounces each) |
3 tablespoons canola oil, divided |
3 medium onions, sliced |
3 small green peppers, sliced |
6 hoagie buns |
Directions:
1. In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cheeses, pepper and salt just until melted. Remove from the heat; keep warm.
2. In a large skillet over medium heat, cook steaks in 1 tablespoon oil for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a meat thermometer should read 145°; medium, 160°; well-done, 170°). Remove and keep warm.
3. In the same skillet, saute onions and peppers in remaining oil until tender. Slice steak; place in hoagie buns. Add onions and peppers; top with cheese sauce. Yield: 6 servings.
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