Open-Face Philly Cheesesteak Sandwiches |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1/2 cup(s) cold low-fat milk |
1 tablespoon(s) all-purpose flour |
2 ounce(s) extra sharp cheddar cheese, finely shredded ( 1/2 cup packed) |
2 tablespoon(s) olive oil |
1 pound(s) boneless top loin beef steak very thinly sliced - to make slicing easy, freeze for 45 -60 min |
freshly ground black pepper |
1 large onion slicked in very thin wedges |
1 green sweet pepper thinly sliced |
1 red pepper thinly sliced |
2 whole-grain italian rolls, halved lengthwise each about 6 inches long |
Directions:
1. For cheese sauces, in a small saucepan, whisk together milk and flour to blend.
2. Heat and stir over med-high heat to bring to a simmer.
3. Reduce heat to med-low. Cook 2 min, stirring frequently until thickened.
4. Stir cheese and 1/4 tsp salt until cheese is melted. Simmer about 2 minutes, stirring frequently, until sauces is velvety and thick. Remove from heat. Cover surface with foil to keep warm.
5. In a large nonstick skillet - heat 1 T. of the oil over med-high heat. Sprinkle beef with 1/4 t. each of salt and pepper. Add to skillet and cook for 4 to 5 minutes, just until browned and cooked through. Transfer to plate - cover to keep warm.
6. In same skillet - cook onion and peppers in 1 T. hot oil over med-high heat for 12 to 14 minutes, until edges are brown and onion is tender. Season with 1/4 t. each of salt and pepper.
7. Lightly toast split rolls. Evenly divide onion mixture, meat and cheese sauce among roll halves.
8. Makes 4 servings.
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