Mini Philly Cheesesteaks

Mini Philly Cheesesteaks

Appetizers and Snacks Meat and Poultry Beef

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.

Servings per recipe: 12
Calories per serving: 280
Preparation time: 30m
Total cooking time: 1h 20m


  • Cheese Sauce:
  • 2 tablespoons butter, or as needed
  • 2 tablespoons all-purpose flour, or as needed
  • 1 cup cold milk
  • 2 ounces shredded provolone cheese, or more to taste
  • 1 pinch ground nutmeg
  • 1 pinch cayenne pepper
  • salt to taste
  • 1 (12 ounce) skirt steak
  • salt and freshly ground black pepper to taste
  • 3 tablespoons olive oil, divided, or as needed
  • 1/4 cup water
  • 1/3 cup diced onion
  • 1/3 cup diced sweet peppers
  • 2 baguettes, or as needed, cut into 48 1/2-inch thick slices
  • 1/4 cup shredded provolone cheese, or as needed


  • 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.

Nutrion facts:

Total Fat 9.9g 15%
    Saturated Fat 4.0g  
Cholesterol 18mg 6%
Sodium 489mg 20%
Potassium 172mg 5%
Total Carbohydrates 34.8g 11%
Dietary Fiber 1.6g 6%
Protein 12.9g 26%
Sugars 3g  
Vitamin A 306IU  
Vitamin C 6mg  
Calcium 110mg  
Iron 2mg  
Thiamin 0mg  
Niacin 6mg  
Vitamin B6 0mg  
Magnesium 24mg  
Folate 92mcg