Short Rib Cheesesteak Sandwiches

Short Rib Cheesesteak Sandwiches Recipe
Photo: Romulo Yanes; Styling: Kaitlyn Du Ross
What Makes It Great: Pure hearty goodness: the richness of beefy short ribs napped in Dijon-spiked cheese sauce. You can find thinly cut boneless short ribs in many supermarkets, but especially in Asian markets, where this succulent meat is a popular choice for Korean barbecue and the Japanese dish sukiyaki. If you can't find presliced meat, freeze the short ribs for 30 minutes to firm them up; you'll get thinner slices.

Yield:

Serves 4 (serving size: 1 sandwich)

Recipe from

Recipe Time

Hands-on: 18 Minutes
Total: 18 Minutes

Nutritional Information

Calories 356
Fat 11.7 g
Satfat 4.9 g
Monofat 4.7 g
Polyfat 0.5 g
Protein 22.3 g
Carbohydrate 42.2 g
Fiber 2.2 g
Cholesterol 44 mg
Iron 3.3 mg
Sodium 743 mg
Calcium 158 mg

Ingredients

1 (12-ounce) French bread baguette
1/2 cup 1% low-fat milk
1 teaspoon all-purpose flour
1 teaspoon Dijon mustard
3/8 teaspoon salt, divided
2 ounces 50%-less-fat sharp cheddar cheese, shredded (about 1/2 cup)
2 teaspoons olive oil, divided
1 cup vertically sliced onion
4 garlic cloves, thinly sliced
1 large orange bell pepper, cut into strips
12 ounces lean boneless beef short ribs, trimmed and very thinly sliced
1/4 teaspoon freshly ground black pepper

Preparation

1. Preheat broiler to high.

2. Cut bread in half lengthwise and again crosswise. Hollow out tops and bottoms of bread, leaving a 1/2-inch-thick shell. Place bread halves on a baking sheet, cut sides up. Broil 1 1/2 minutes or until toasted.

3. Combine milk, flour, and mustard in a medium microwave-safe bowl, stirring with a whisk. Microwave at HIGH 1 1/2 minutes or until thickened, stirring every 30 seconds. Remove from microwave; add 1/8 teaspoon salt and cheese, stirring until cheese melts.

4. Heat a large cast-iron skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add onion, garlic, bell pepper, and 1/8 teaspoon salt; sauté 5 minutes or until tender. Remove onion mixture from pan; keep warm. Add remaining 1 teaspoon oil to pan; swirl to coat. Add beef, remaining 1/8 teaspoon salt, and black pepper to pan; sauté 3 minutes or until tender.

5. Divide beef mixture evenly among bottom halves of bread; top with onion mixture. Drizzle cheese sauce evenly over sandwiches. Top with top halves of bread; cut each sandwich in half.

Note:

Ruth Cousineau,

June 2013
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