MINI PHILLY CHEESE STEAK RECIPES

Steps:

• Warm rolls in a 200 degrees F oven for about 10 minutes. Pour 1 1/2 tablespoons of the oil into a medium heavy-bottom skillet over medium-high heat. Sear meat for about 2 minutes on each side; season with salt and pepper and transfer to a small bowl. Add the remaining 2 tablespoons oil into the same skillet and sauté shallots and peppers for about 5 minutes. Season with salt and pepper. Using tongs, gently fold each tortilla around filling and hold under the oil for a minute before releasing; let it fry for an additional 3 to 5 minutes, or until crisp and golden brown. Fry tacos a few at a time to avoid overcrowding. Drain on paper towels and season with salt to taste. Layer a small amount of steak, peppers, and shallots on the bottom of each roll. Spread 1 teaspoon cheese sauce onto the top of each roll and gently press sandwiches closed. Serve the remaining cheese sauce on the side, for dipping the sandwiches. For easy mini baguettes, preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Dust a cutting board or other clean work surface with flour. Cut each roll into fourths. Using a rolling pin or your hands, roll each piece of dough into a 2- by- 1/2-inch loaf and place on the prepared sheet. Bake for 12 to 15 minutes, or until golden brown and fluffy. Let cool. (Rolls can be baked up to 3 days in advance and kept in an airtight container. Warm rolls in a 200 degree F oven for about 10 minutes before serving. For homemade cheese sauce, melt butter in a small saucepan over medium heat. Sprinkle in flour and whisk for about 2 minutes. Add milk and whisk until no lumps remain. Lightly season with salt and pepper. Once mixture thickens enough to coat a spoon, sprinkle in cheese, mustard, and cayenne pepper, stirring until melted and sauce is smooth.

Steps:

• 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.