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Mini Philly Cheesesteaks

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Ingredients

Adjust Servings:
2 tablespoon cup mayonnaise as needed
2 tablespoon cup melted butter as needed
2 cups cup milk
2 ounces or more to taste cup olive oil
1 pinch cup packed brown sugar
salt to taste
1 (12 ounce) cup pepper sauce (such as Frank's Red Hot®)
salt and freshly ground black pepper to taste
2 tablespoon cup pizza sauce divided, or as needed
1/4 cup raisins
1/3 cup cup Ranch dressing
1/3 cup cup red wine vinegar
2 cup ricotta cheese or as needed, cut into 48 1/2-inch thick slices
1/4 cup , or as needed cup olive oil or as needed

Nutritional information

280
calories
9.9 g
fat
34.8 g
carbohydrates
12.9 g
protein
18 mg
cholesterol
489 mg
sodium

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Mini Philly Cheesesteaks

Features:
    Cuisine:

      "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."

      • 1 h 20 m
      • Serves 12
      • Medium

      Ingredients

      Directions

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      Steps

      1
      Done

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

      2
      Done

      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
      Done

      Season steak all over with salt and ground black pepper.

      4
      Done

      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
      Done

      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
      Done

      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
      Done

      Stir peppers and onions mixture into diced meat; season with salt and pepper.

      8
      Done

      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
      Done

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

      rosanna

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