Name: Mini Philly Cheesesteaks
Prep time: 30 min
Cook time: 30 min
Yield: 12
Ingredients: Butter, or as needed - 2 tablespoons; All-purpose flour, or as needed - 2 tablespoons; Cold milk - 1 cup; Shredded provolone cheese, or more to taste - 2 ounces; Ground nutmeg - 1 pinch; Cayenne pepper - 1 pinch; Salt to taste - 1 pinch; Skirt steak - 1 (12 ounce); Salt and freshly ground black pepper to taste - 1 (12 ounce); Olive oil, divided, or as needed - 3 tablespoons; Water - ¼ cup; Diced onion - ⅓ cup; Diced sweet peppers - ⅓ cup; Baguettes, or as needed, cut into 48 1/2-inch thick slices - 2; Shredded provolone cheese, or as needed - ¼ cup

Ingredients for - Mini Philly Cheesesteaks

1. Butter, or as needed 2 tablespoons

2. All-purpose flour, or as needed 2 tablespoons

3. Cold milk 1 cup

4. Shredded provolone cheese, or more to taste 2 ounces

5. Ground nutmeg 1 pinch

6. Cayenne pepper 1 pinch

7. Salt to taste 1 pinch

8. Skirt steak 1 (12 ounce)

9. Salt and freshly ground black pepper to taste 1 (12 ounce)

10. Olive oil, divided, or as needed 3 tablespoons

11. Water ¼ cup

12. Diced onion ⅓ cup

13. Diced sweet peppers ⅓ cup

14. Baguettes, or as needed, cut into 48 1/2-inch thick slices 2

15. Shredded provolone cheese, or as needed ¼ cup

How to cook deliciously - Mini Philly Cheesesteaks

1 . Stage

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

2 . Stage

Make sauce: 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. Whisk milk into flour mixture until mixture is hot and thickened, 3 to 6 minutes. Add provolone cheese, nutmeg, cayenne pepper, and salt; stir until cheese is completely melted. Set aside.

3 . Stage

Make mini cheesesteaks: Season steak with salt and black pepper.

4 . Stage

Heat 1 tablespoon olive oil in a 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.

5 . Stage

Return the skillet to heat and pour in water; 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.

6 . Stage

Heat 1 tablespoon oil in a skillet over medium-high heat; sauté onion and peppers in hot oil until softened and slightly translucent, about 5 minutes. Stir onion and peppers into beef in the bowl; season with salt and pepper.

7 . Stage

Spread bread slices out on the prepared baking sheets and drizzle with remaining 1 tablespoon olive oil. Flip slices over so the oiled sides face downward. Spread cheese sauce generously onto each slice. Spoon beef mixture on top. Sprinkle with provolone cheese.

8 . Stage

Bake in the preheated oven until browned and cheese is melted, 12 to 15 minutes. Chef John