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

Instructions:

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.