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Mini Philly Cheesesteaks

Thinly sliced ribeye steak, onions, mushrooms, and a homemade white cheddar cheese sauce served on hoagie rolls.
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Mini Philly Cheesesteaks
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Servings: 4 mini cheesesteaks
Total Time: 25 minutes
Recipe by: Frankie

Ingredients

CHEESE SAUCE:
1 TBSP unsalted butter
1 TBSP flour
1/2 cup whole milk
4 ounces sharp white cheddar, shredded
dash of salt & pepper
THE SANDWICHES:
2 TBSP olive oil
1 pound white mushrooms, sliced
1 yellow onion, thinly sliced
1 pound ribeye steak, frozen then thinly sliced
salt & pepper
4 6-inch hoagie rolls

Directions

MAKE THE CHEESE SAUCE:

1. Melt the butter in a small saucepan over medium heat. Stir in the flour until well combined. Pour in the milk and bring to a boil. Reduce heat to low and simmer until thickened, about 2 minutes. Take off the heat and stir in the cheese until melted. Stir in salt and pepper, set aside.

MAKE THE SANDWICHES:

1. Heat the oil until shimmering in a wok or large non-stick skillet over medium-high heat.

2. Add the mushrooms and onions to the pan and cook, stirring occasionally, until any liquid from the mushrooms and onions has evaporated, 10 to 12 minutes. Using a slotted spoon transfer the mushroom and onions to a plate and set aside.

3. Reduce the heat to medium and add the sliced steak. Cook, stirring constantly, 1 to 2 minutes or until steak is cooked to your preferred doneness.

4. Take the pan off the heat and stir the mushrooms and onions back into the pan with the steak. Generously season the mixture with salt and pepper or to taste.

5. Scoop out the mixture evenly into 4 split hoagie rolls. Reheat the cheese over low heat, if necessary, and spoon over the filling.




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