Mini Philly Cheesesteaks

Name: Mini Philly Cheesesteaks
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12 servings
Cuisine: American
Ingredients: 2 tbsp All-Purpose Flour; 2 whole Baguette; 2 tbsp Butter; 1 pinch Cayenne Pepper; 0.33 cup Diced Bell Pepper; 0.33 cup Diced Onion; 1 pinch Ground Nutmeg; 3 tbsp Olive Oil; 2 oz Provolone Cheese; 1 pinch Salt; 1 pinch Salt & Pepper; 0.25 cup Shredded Cheese; 12 oz Steak; 0.25 cup Water; 1 cup Whole Milk

Appetizer 🧄Dinner 🍽️Lunch 🥪Snack 🍿 American Low-Sodium Halal 🕌Comfort-Food

Mini Philly Cheesesteaks deliver tender diced skirt steak with sautéed peppers and onions piled over toasted baguette slices, all topped with a lush provolone sauce and a final sprinkle of cheese. Each bite balances savory beef, gentle heat from cayenne, and nutmeg-warmed richness, ideal for parties, game days, or a fun lunch spread.

Prep30 mins
Cook30 mins
Serves12
DifficultyEasy

1

Preheat the oven to 400 degrees F (200 degrees C). Line the baking sheets with aluminum foil.
2

Make the sauce: Melt the butter in a skillet over medium-high heat. Whisk the flour into the hot butter and cook, whisking constantly, until the mixture is pale and the raw flour taste is gone, about 1 minute. Whisk the milk into the flour mixture and cook until hot and thickened, 3 to 6 minutes. Add the provolone cheese, nutmeg, cayenne pepper, and salt; stir until the cheese is fully melted. Set aside.
3

Make the mini cheesesteaks: Season the steak with salt and black pepper.
4

Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook the steak in the hot oil, turning occasionally, until the meat is slightly firm and pink inside, 5 to 7 minutes. Transfer the meat to a plate.
5

Return the skillet to the heat and add the water; bring it to a boil while scraping the browned bits from the bottom of the pan with a wooden spoon. Pour the liquid from the skillet over the steak. Let the steak cool to room temperature; dice the meat and place it and any accumulated juices from the plate into a large bowl.
6

Heat 1 tablespoon oil in a skillet over medium-high heat; cook the onion and peppers in the hot oil until softened and slightly translucent, about 5 minutes. Stir the onion and peppers into the beef in the bowl; season with salt and pepper.
7

Arrange the bread slices on the prepared baking sheets and drizzle with the remaining 1 tablespoon olive oil. Flip the slices so the oiled sides face downward. Spread the cheese sauce generously onto each slice. Spoon the beef mixture on top. Sprinkle with provolone cheese.
8

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