Miniaturized sandwiches don't usually float my boat, or submarine, as they're almost always not as good as the full-sized versions, but these mini Philly cheesesteaks really captured everything I love about the classic.
Preparation Time
30 mins
Cooking Time
30 mins
Total Time
60 mins
Calories
280 Calories
Recipe Instructions
Step 1
Preheat oven to 400 degrees F (200 degrees C). Line baking sheets with aluminum foil.
Step 2
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. Pour milk into flour mixture and cook, whisking constantly, until mixture is hot and thickened, 3 to 6 minutes. Add 2 ounces provolone cheese, nutmeg, cayenne pepper, and salt; stir until cheese is completely melted. Remove from heat.
Step 3
Season steak all over with salt and ground black pepper.
Step 4
Heat 1 tablespoon olive oil in 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 5
Return skillet to heat and pour water into the skillet; 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 6
Heat 1 tablespoon oil in a skillet over medium-high heat; saute onion and peppers in hot oil until softened and slightly translucent, about 5 minutes.
Step 7
Stir peppers and onions mixture into diced meat; season with salt and pepper.
Step 8
Spread bread slices out on prepared baking sheets and drizzle remaining olive oil over the top. Turn slices over so that the oiled-side is facing down. Spread a thick layer of cheese mixture onto each slice. Spoon meat mixture over cheese. Sprinkle provolone cheese over the top of each slice.
Step 9
Bake in the preheated oven until browned and cheese is melted, 12 to 15 minutes.
Ingredients
¼ cup water
1 pinch ground nutmeg
salt to taste
1 cup cold milk
salt and freshly ground black pepper to taste
1 pinch cayenne pepper
⅓ cup diced onion
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
⅓ cup diced sweet peppers
2 baguettes, or as needed, cut into 48 1/2-inch thick slices
