Mini Philly Cheesesteaks

Chef John's recipe for mini Philly cheesesteaks will be the hit of your next football party!

• Preparation Time: 30 mins
• Cooking Time: 30 mins
• Total Time: 60 mins
• Calories: 280 Calories

Ingredients

• 1 pinch ground nutmeg
• salt to taste
• 1 cup cold milk
• salt and freshly ground black pepper to taste
• 1 pinch cayenne pepper
• 2 tablespoons butter, or as needed
• 2 tablespoons all-purpose flour, or as needed
• 3 tablespoons olive oil, divided, or as needed
• 2 ounces shredded provolone cheese, or more to taste
• 1 (12 ounce) skirt steak
• 2 baguettes, or as needed, cut into 48 1/2-inch thick slices
• 0.25 cup water
• 0.33333334326744 cup diced onion
• 0.33333334326744 cup diced sweet peppers
• 0.25 cup shredded provolone cheese, or as needed

Recipe Instructions

Step 1

Bake in the preheated oven until browned and cheese is melted, 12 to 15 minutes.

Step 2

Preheat the oven to 400 degrees F (200 degrees C). Line baking sheets with aluminum foil.

Step 3

Make sauce: Melt butter in a skillet over medium-high heat. Whisk flour into hot butter and cook, whisking constantly, until mixture is pale and flour taste cooks off, about 1 minute. Whisk milk into flour mixture until mixture is hot and thickened, 3 to 6 minutes. Add provolone cheese, nutmeg, cayenne pepper, and salt; stir until cheese is completely melted. Set aside.

Step 4

Make mini cheesesteaks: Season steak with salt and black pepper.

Step 5

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook steak in hot oil, turning occasionally, until meat is slightly firm and pink on the inside, 5 to 7 minutes. Transfer meat to a plate.

Step 6

Return the skillet to heat and pour in water; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour liquid from the skillet over steak. Cool steak to room temperature; dice meat and place meat and accumulated juices from the plate into a large bowl.

Step 7

Heat 1 tablespoon oil in a skillet over medium-high heat; sauté onion and peppers in hot oil until softened and slightly translucent, about 5 minutes. Stir onion and peppers into beef in the bowl; season with salt and pepper.

Step 8

Spread bread slices out on the prepared baking sheets and drizzle with remaining 1 tablespoon olive oil. Flip slices over so the oiled sides face downward. Spread cheese sauce generously onto each slice. Spoon beef mixture on top. Sprinkle with provolone cheese.