Open-Faced Saucy Philly Cheesesteak Sandwich
Randy Mayor
Use your favorite bread for this sandwich. The deli roast beef tastes terrific but bumps the sodium content up. Feel free to use a lower-sodium version.
How to Make It
Step 1
Prepare Cheese Sauce; keep warm.
Step 2
Heat oil in a large nonstick skillet over medium-high heat. Add bell peppers and onion; sauté 8 minutes or until tender. Stir in vinegar, sugar, oregano, and garlic powder.
Step 3
Preheat broiler.
Step 4
Place the toast slices on a baking sheet. Top each toast slice with 3 ounces roast beef, 6 tablespoons Cheese Sauce, and 3/4 cup bell pepper mixture. Broil for 1 minute or until the sandwiches are thoroughly heated. Sprinkle the sandwiches with chopped parsley.
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Christopher's review
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.
henry1118's Review
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.
mjfowler's Review