MINI PHILLY CHEESESTEAKS

Enough for about 48 mini Philly cheese steaks:

12 ounce skirt steak
salt and freshly ground black pepper to taste
1/2 cup of pickled pepper and onion relish or 1/2 cup of sautéed onions and sweet peppers

For the sauce:
2 generous tablespoons flour
2 generous tablespoons butter
1 cup cold milk
pinch of nutmeg
pinch of cayenne
salt to taste
2 thick slices provolone cheese (about 2 to 3 ounces), torn up
48 slices of baguette
sliced or grated provolone to top the cheese steaks

Brown the meat on stove top with onions, salt and pepper. Cut your baguette and warm them up in the oven if you'd like.

For the sauce: Melt the butter in a pan, then add the flour and stir quickly. Continue stirring it as you add the milk in. The mixture will begin to thicken. Add nutmeg, cayenne, salt and cheese. Stir until bubbly.

To assemble: Spread some of the sauce on each slice of bread. Top with the meat, and finally add a few small slices of cheese on top.

Once assembled, bake at 400 for 12 to 15 minutes, or until cheese is browned

Here is the video if you still are not sure on how to make everything. I did not use any relish on mine.

Comments

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