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My review
Mini Philly Cheesesteaks
67k
Chef John
"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."
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Ingredients
1 h 20 m servings 280Original recipe yields 12 servings (48 sandwiches)
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- US
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Directions
{{model.addEditText}} Print- Preheat oven to 400 degrees F (200 degrees C). Line baking sheets with aluminum foil.
- 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.
- Season steak all over with salt and ground black pepper.
- 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.
- 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.
- 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.
- Stir peppers and onions mixture into diced meat; season with salt and pepper.
- 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.
- Bake in the preheated oven until browned and cheese is melted, 12 to 15 minutes.
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Reviews
Read all reviews 3540 Ratings
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Most helpful positive review
1/22/2017
Nice weekend app. I took other's advice and cooked the steak first. Deglazed the pan and used the pan to saute the peppers and onions, getting last bits of the fond. The "provolone whiz" was ...
Most helpful critical review
3/16/2017
Very tasty but also a little too crunchy for my taste. I would've liked it better if the bread had remained a little softer.
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1/22/2017
Nice weekend app. I took other's advice and cooked the steak first. Deglazed the pan and used the pan to saute the peppers and onions, getting last bits of the fond. The "provolone whiz" was ...
2/1/2016
This is nothing like a REAL Philly cheesesteak. Even as a 'mini' version, is doesn't resemble the real thing whatsoever. I'm going to give it a try and come back to edit my review. Maybe you ...
2/10/2016
Delish! Next time I make these I will do the steak portion first then leave it sit to cool and do the sauce and chopping. Added a bit more Cayenne then it called for, it added more flavor and h...
3/2/2018
Really good. This was a winner. I only baked it for about 8 mins or( until the cheese melted) so the bread remained soft.
11/26/2017
This came out great with Italian bread. I then made it again a couple days later making it a pizza instead. This recipe is a definite keeper.
6/28/2017
I adhere to the Blue Zones diet, which is 95% plant based. So I upped the veggies to 2.5 cups red and green bell peppers and 1.5 cups onions. Instead of skirt steak, I used two 6-inch chicken sa...
2/6/2017
Made as directed, used a smaller Italian loaf as baguette crusts are a little too crunchy for our tastes. Out of 3 dishes for the Super Bowl this was the favorite by far! Have never been disappo...
1/4/2017
This was soooo good! I will definitely make this again, but some things to keep in mind - it took longer to prepare than I thought; cook the meat first, cheese second - it cools and is harder to...