Cheese Steak Sandwich
Cook Time
660
mins
Calories
660
Serving Size
4
Carbs
25.8
Fat
33.6
Protein
60.9
Photo by:
Perpetually Hungry Blog
description
Using Mayo to toast the bread is a great tip
ingredients
1 Tbsp oil
2 cups of sliced onions and mushrooms
1 lb of steak, sliced thinly against the grain- I used strip steak for these
Salt and pepper, to taste
1 Tbsp butter
1 Tbsp flour
3/4 cup of milk
1/8 tsp of freshly cracked black pepper
1/4 tsp chile powder
1/2 pound of shredded cheddar cheese
4 sub rolls
Mayonnaise, for spreading
directions
Begin by heating the oil in a skillet over medium high heat. Add the onions and the mushrooms and cook until softened and brown. Season with salt and pepper. Remove the onion and mushroom mixture, set aside.
Season the steak with salt and pepper and add to the same skillet. Cook until browned and cooked through. Remove from heat.
For the cheese sauce, melt the butter in a saucepan over medium heat. Once melted, add the flour and whisk constantly, letting the flour taste cook out. Once it starts bubbling, slowly whisk in the milk in a steady stream until thickened. Add the pepper and chile powder and add a little bit of the cheese at a time. Continue whisking until all cheese has been added and the sauce is smooth.
For the baguettes, spread a thin layer of mayonnaise on each side and put under the broiler until crispy and lightly browned.
To assemble, divide the steak and mushroom and onions among 4 halves of the toasted sub rolls. Top liberally with the cheese sauce and the remaining halves of the rolls. Serve immediately!
submitted by PerpetuallyHungryBlog - much more here!