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

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Cheese Sauce:

Directions

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

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  • 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.

Nutrition Facts

280.2 calories; 12.9 g protein; 34.8 g carbohydrates; 18.2 mg cholesterol; 488.8 mg sodium. Full Nutrition

Reviews (38)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/23/2017
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 creamy and very tasty. A couple of scallion bits might be a nice addition when I make this again. Thank you. Read More
(17)

Most helpful critical review

Rating: 3 stars
03/16/2017
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. Read More
43 Ratings
  • 5 star values: 33
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/22/2017
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 creamy and very tasty. A couple of scallion bits might be a nice addition when I make this again. Thank you. Read More
(17)
Rating: 5 stars
02/10/2016
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 heat to the sauce. Love Chef John's recipes! Read More
(9)
Rating: 5 stars
02/02/2016
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 should label it mini cheesesteak bites or something. Us Philly people are very sensitive when it comes to our cheesesteaks! I haven't had a good knock off yet. We shall see Chef John! Lol Read More
(7)
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Rating: 5 stars
01/04/2017
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 spread; and more cheese is needed for sorinkling on top, I used an additional 1/2 cup of mozzarella and it tasted great! Read More
(5)
Rating: 5 stars
03/02/2018
Really good. This was a winner. I only baked it for about 8 mins or( until the cheese melted) so the bread remained soft. Read More
(4)
Rating: 4 stars
06/28/2017
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 sausage links (which I grilled the day before and had leftover). I made sandwiches with toasted sourdough bread. They were really good. The ratio of veggies to meat to cheese to bread was perfect IMHO. I saved the leftover veggie/meat saute and the leftover cheese sauce. The second day I just toasted new bread microwaved the leftovers and it tasted just as good as the first day. I'm not giving it 5 stars because it didn't knock my socks off but it was a good solid meal. In fact my husband requested I add it to "the rotation". Read More
(3)
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Rating: 5 stars
02/06/2017
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 disappointed with Chef John's recipes and the run continues! Thanks once again Chef! Read More
(3)
Rating: 5 stars
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. Read More
(3)
Rating: 5 stars
04/26/2016
Instructions were precise! I used yellow peppers instead and it tastes so good! May not look like the pros but it taste like the real thing Read More
(2)
Rating: 3 stars
03/16/2017
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. Read More