A few notes: Use a good cheese for the sauce. There are only 3 total ingredients so the flavor of the cheese really shines. If you want to add a little heat to your sandwich, dice a jalapeño and throw it in with the sauce. I did this for Shane and he loved it. Finally, make sure your pan is big enough to cook all the meat at once. If not, split it into 2 batches. I overcrowded the pan which led to the steak steaming a bit and not browning as much as I’d have liked.
By Tracey
Open-Face Philly Cheese Steak Sandwiches
adapted from Comfort Food Fix by Ellie Krieger
(Note: the top loin steak may also be labeled as New York strip steak. In order to slice the steak thinly, I find it helpful to briefly freeze it first (I think I popped mine in the freezer for about 30-40 minutes).)
Ingredients:
- 1/2 cup cold 1% milk
- 1 tablespoon all-purpose flour
- 2 oz extra-sharp cheddar cheese, shredded
- 3/4 teaspoon salt, divided
- 2 tablespoons canola oil
- 1 lb boneless top loin steak, very thinly sliced
- 1/2 teaspoon ground black pepper, divided
- 1 large onion, thinly sliced
- 2 bell peppers, thinly sliced (use your favorite color, I omitted them)
- 2 whole wheat Italian rolls (each about 6 inches long), halved lengthwise
Directions:
To make the cheese sauce: Whisk the milk and flour in a small saucepan until the flour is completely dissolved. Set over medium-high heat and bring to a simmer, whisking constantly. Reduce the heat to medium-low and continue cooking, still whisking, until the mixture has thickened, about 2 minutes. Add the cheese and 1/4 teaspoon salt and stir until the cheese has melted. Simmer the sauce for another 2 minutes, or until it is thick and velvety. Remove the pan from the heat and press a piece of foil against the surface to keep warm and prevent a skin from forming.
Add 1 tablespoon of the oil to a large nonstick skillet set over medium-high heat. Season the steak with 1/4 teaspoon salt and 1/4 teaspoon pepper. When the oil shimmers, add the steak and cook until just barely cooked through, about 4 minutes. Remove the meat to a plate and cover with foil.
Add the remaining tablespoon of oil to the pan (still set over medium-high heat), and throw in the onion and bell peppers. Cook, stirring occasionally, until the onion is tender and the edges of the peppers have browned, about 12-14 minutes. Season with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
Meanwhile, preheat the broiler. Once hot, place the halved rolls on a baking sheet and toast them under the broiler. To assemble each sandwich: top each halved roll with 1/4 of the onion-pepper mixture and 1/4 of the meat. Drizzle with the cheese sauce (if the sauce has cooled, you can gently reheat it over low heat to re-warm).
Makes 4 open-face sandwiches.
