• Jonathan Desai

Open-Faced Cheesesteaks

Toasted baguette slices are topped with grilled sirloin and cheese in this appetizer version of the classic Philly cheesesteak.



Ingredients: For the cheese sauce

  • 2 tablespoons butter

  • 1 tablespoon flour

  • 1 cup whole milk

  • 8 slices American cheese

  • ½ cup cheddar cheese, shredded

  • Salt and pepper, to taste



Ingredients: For the cheesesteaks

  • 1 tablespoon olive oil

  • ½ lb. sirloin steak, thinly sliced

  • 2 garlic cloves, peeled and minced

  • 1½ teaspoons salt

  • ½ teaspoon black pepper

  • 1 yellow onion, peeled and sliced

  • 1 baguette, sliced and toasted

  • ¼ cup roasted red peppers, diced

  • 2 tablespoons fresh parsley, chopped

Instructions:

  1. In a medium saucepot, melt butter over medium-high heat. Whisk in flour, creating a roux. Whisk in milk and simmer for 2 minutes or until slightly thickened. Whisk in cheese in batches until melted and smooth, and season with salt and pepper.

  2. In a large skillet, heat oil over medium-high heat. Sear steak for 2 minutes and season with garlic, salt, and pepper. Continue to cook for another 2 minutes or until steak is cooked thoroughly. Remove from pan and set aside.

  3. Add onions to the pan and sauté for 5-6 minutes or until golden brown.

  4. Top toasted baguette slices with cooked sirloin, onions, and cheese sauce. Garnish with roasted red peppers and parsley before serving.

Courtesy of Reminder Media, American Lifestyle

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