Mini Philly Cheesesteaks – Winning the Super Bowl Snack Table

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Miniaturized sandwiches don’t usually float my boat, or submarine, as they’re almost always not as good as the full-sized versions, but these mini Philly cheesesteaks really captured everything I love about the classic. Enjoy!

 
 
Enough for about 48 mini Philly cheesesteaks:
 
12 ounce skirt steak, or flap meat, or rib eye, or NY Strip
salt and freshly ground black pepper to taste
1/2 cup of pickled pepper and onion relish (stay tuned for video), OR 1/2 cup of sautéed onions and sweet peppers
*once mixed, be sure to taste and salt the final diced steak mixture!
 
For the “cheez whiz” sauce:
2 generous tablespoons flour
2 generous tablespoons butter
1 cup cold milk
pinch of nutmeg
pinch of cayenne
salt to taste
2 thick slices provolone cheese (about 2 to 3 ounces), torn up
 
48 slices of baguette
sliced or grated provolone to top the cheesesteaks
 
Once assembled, bake at 400 for 12 to 15 minutes, or until cheese is browned

Source recipe: https://foodwishes.blogspot.com/

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