Mini Philly Cheesesteak Sandwiches

1 . Stage

Warm rolls in a 200 degrees F oven for about 10 minutes.

2 . Stage

Pour 1 1/2 tablespoons of the oil into a medium heavy-bottom skillet over medium-high heat. Sear meat for about 2 minutes on each side; season with salt and pepper and transfer to a small bowl. Add the remaining 2 tablespoons oil into the same skillet and sauté shallots and peppers for about 5 minutes. Season with salt and pepper.

3 . Stage

Using tongs, gently fold each tortilla around filling and hold under the oil for a minute before releasing; let it fry for an additional 3 to 5 minutes, or until crisp and golden brown. Fry tacos a few at a time to avoid overcrowding. Drain on paper towels and season with salt to taste.

4 . Stage

Layer a small amount of steak, peppers, and shallots on the bottom of each roll. Spread 1 teaspoon cheese sauce onto the top of each roll and gently press sandwiches closed. Serve the remaining cheese sauce on the side, for dipping the sandwiches.

5 . Stage

For easy mini baguettes, preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

6 . Stage

Dust a cutting board or other clean work surface with flour. Cut each roll into fourths. Using a rolling pin or your hands, roll each piece of dough into a 2- by- 1/2-inch loaf and place on the prepared sheet. Bake for 12 to 15 minutes, or until golden brown and fluffy. Let cool. (Rolls can be baked up to 3 days in advance and kept in an airtight container. Warm rolls in a 200 degree F oven for about 10 minutes before serving.

7 . Stage

For homemade cheese sauce, melt butter in a small saucepan over medium heat. Sprinkle in flour and whisk for about 2 minutes. Add milk and whisk until no lumps remain. Lightly season with salt and pepper. Once mixture thickens enough to coat a spoon, sprinkle in cheese, mustard, and cayenne pepper, stirring until melted and sauce is smooth.