The cheese sauce is going to be watery; very watery. Adding water, which comprises 80+ percent of low fat/no fat milk, to flour and expect to make a roux, béchamel or mornay sauce is like mixing sand and water and expecting to make mortar or concrete. Putting whole peppercorns into anything that cooks for only 5 minutes, is useless. Use white pepper instead. And then there’s balsamic vinegar and sugar. I’m not sure about that. And I don’t know if I want to trash $10 a lb. roast beef to find out that it’s really terrible.
The sauce was bland and tasteless. I even used good cheese and let the milk steep with the spices for a long time. I was very disappointed with this recipe.
This has as much relationship to a Philly cheese steak as cheese wiz has to actual cheese. (Which I might add is the authentic dairy product used on the real thing!) But it is tasty. Roast the peppers very dark for the best flavor.