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.