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Open-Faced Cheesesteaks

Toasted baguette slices are topped with grilled sirloin and cheese in this appetizer version of the classic Philly cheesesteak.

Serves 6–8

Ingredients: For the cheese sauce

  • 2 tablespoons butter
  • 1 tablespoon flour
  • 1 cup whole milk
  • 8 slices American cheese
  • ½ cup cheddar cheese, shredded
  • Salt and pepper, to taste

Ingredients: For the cheesesteaks

  • 1 tablespoon olive oil
  • ½ lb. sirloin steak, thinly sliced
  • 2 garlic cloves, peeled and minced
  • 1½ teaspoons salt
  • ½ teaspoon black pepper
  • 1 yellow onion, peeled and sliced
  • 1 baguette, sliced and toasted
  • ¼ cup roasted red peppers, diced
  • 2 tablespoons fresh parsley, chopped


  1. In a medium saucepot, melt butter over medium-high heat. Whisk in flour, creating a roux. Whisk in milk and simmer for 2 minutes or until slightly thickened. Whisk in cheese in batches until melted and smooth, and season with salt and pepper.
  2. In a large skillet, heat oil over medium-high heat. Sear steak for 2 minutes and season with garlic, salt, and pepper. Continue to cook for another 2 minutes or until steak is cooked thoroughly. Remove from pan and set aside.
  3. Add onions to the pan and sauté for 5-6 minutes or until golden brown.
  4. Top toasted baguette slices with cooked sirloin, onions, and cheese sauce. Garnish with roasted red peppers and parsley before serving.

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