Open-Faced Saucy Philly Cheesesteak Sandwich

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.

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.