Open-Faced Cheesesteaks
Toasted baguette slices are topped with grilled sirloin and cheese in this appetizer version of the classic Philadelphia cheesesteak.
Serves 6–8
Ingredients:
- 2 tbsp. butter
- 1 tbsp. flour
- 1 c. whole milk
- 8 slices American cheese
- ½ c. cheddar cheese, shredded
- Salt and pepper, to taste
- 1 tbsp. olive oil
- ½ lb. sirloin steak, thinly sliced
- 2 garlic cloves, peeled and minced
- 1½ tsp. salt
- ½ tsp. black pepper
- 1 yellow onion, peeled and sliced
- 1 baguette, sliced vertically into 6–8 slices and toasted
- ¼ c. roasted red peppers, diced, for garnish
- 2 tbsp. fresh parsley, chopped, for garnish
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Instructions:
- In a medium saucepot, melt the butter over medium-high heat. Whisk in the flour, creating a roux. Whisk in the milk, and simmer for 2 minutes or until slightly thickened. Whisk in the cheeses in batches until melted and smooth, and season with salt and pepper.
- In a large skillet, heat the oil over medium-high heat. Sear the steak for 2 minutes, and season with garlic, salt, and pepper. Continue to cook for another 2 minutes or until the steak is cooked thoroughly. Remove from the pan, and set aside.
- Add the onions to the pan, and sauté for 5–6 minutes or until golden brown.
- Top the toasted baguette slices with the cooked sirloin, onions, and cheese sauce. Garnish with roasted red peppers and parsley before serving.
