Thinly sliced rib eye is traditionally used, and it�s fried and chopped on the grill, before meeting cheese and bread. Since we�re going to �grill� these in the oven, we�ll use a nice, juicy skirt steak instead, which has a big beefy flavor, and great marbling.
It will brown up around the edges, yet stay moist and tender because of the fat and connective tissue. I also really enjoyed the double shot of the sliced provolone and provolone �cheez whiz,� which provided a great creamy, richness. The peppers and onions brought everything together, and long story short, I ate the whole tray.
This was great hot, warm, and cold, and that alone makes it a perfect choice for your Super Bowl snack spread. Also, stay tuned for the quick and easy pickled pepper and onion relish recipe I mentioned in the clip. I hope you give these mini Philly cheesesteaks a try soon. Enjoy!
Enough for about 48 mini Philly cheesesteaks:
12 ounce skirt steak, or flap meat, or rib eye, or NY Strip
salt and freshly ground black pepper to taste
1/2 cup of pickled pepper and onion relish (stay tuned for video), OR 1/2 cup of saut�ed onions and sweet peppers
*once mixed, be sure to taste and salt the final diced steak mixture!
For the �cheez whiz� sauce:
2 generous tablespoons flour
2 generous tablespoons butter
1 cup cold milk
pinch of nutmeg
pinch of cayenne
salt to taste
2 thick slices provolone cheese (about 2 to 3 ounces), torn up
48 slices of baguette
sliced or grated provolone to top the cheesesteaks
Once assembled, bake at 400 for 12 to 15 minutes, or until cheese is browned
