Mini Philly Cheesesteaks

Mini Philly Cheesesteaks

Chef John

"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."
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Ingredients

1 h 20 m servings 280 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 280 kcal
  • 14%
  • Fat:
  • 9.9 g
  • 15%
  • Carbs:
  • 34.8g
  • 11%
  • Protein:
  • 12.9 g
  • 26%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 489 mg
  • 20%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Line baking sheets with aluminum foil.
  2. Melt butter in a skillet over medium-high heat. Whisk flour into hot butter and cook, whisking constantly, until mixture is pale and flour taste cooks off, about 1 minute. Pour milk into flour mixture and cook, whisking constantly, until mixture is hot and thickened, 3 to 6 minutes. Add 2 ounces provolone cheese, nutmeg, cayenne pepper, and salt; stir until cheese is completely melted. Remove from heat.
  3. Season steak all over with salt and ground black pepper.
  4. Heat 1 tablespoon olive oil in skillet over medium-high heat. Cook steak in hot oil, turning occasionally, until meat is slightly firm and pink on the inside, 5 to 7 minutes. Transfer meat to a plate.
  5. Return skillet to heat and pour water into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour liquid from the skillet over steak. Cool steak to room temperature; dice meat and place meat and accumulated juices from the plate into a large bowl.
  6. Heat 1 tablespoon oil in a skillet over medium-high heat; saute onion and peppers in hot oil until softened and slightly translucent, about 5 minutes.
  7. Stir peppers and onions mixture into diced meat; season with salt and pepper.
  8. Spread bread slices out on prepared baking sheets and drizzle remaining olive oil over the top. Turn slices over so that the oiled-side is facing down. Spread a thick layer of cheese mixture onto each slice. Spoon meat mixture over cheese. Sprinkle provolone cheese over the top of each slice.
  9. Bake in the preheated oven until browned and cheese is melted, 12 to 15 minutes.

Reviews

Read all reviews 5
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Newest

This is nothing like a REAL Philly cheesesteak. Even as a 'mini' version, is doesn't resemble the real thing whatsoever. I'm going to give it a try and come back to edit my review. Maybe you ...

It's good.

Instructions were precise! I used yellow peppers instead and it tastes so good! May not look like the pros but it taste like the real thing

These were fantastic! Chef John's recipes are always amazing - these were the best apps EVER!

Delish! Next time I make these I will do the steak portion first then leave it sit to cool and do the sauce and chopping. Added a bit more Cayenne then it called for, it added more flavor and h...

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