Open-Faced Saucy Philly Cheesesteak Sandwich

Steeping the milk with the peppercorns and a bay leaf infuses great flavor, but you can skip that step if you like.

Yield: 4 sandwiches

Cheese Sauce

1 1/3 cups 1% low-fat milk

3 whole black peppercorns

1 bay leaf

3 tbsp. all-purpose flour

1 cup (4 oz.) finely shredded extra-sharp Cheddar cheese


1 tsp. olive oil

1 1/2 cups red bell pepper strips

1 1/2 cups yellow bell pepper strips

1 1/2 cups vertically sliced onion

1 tbsp. balsamic vinegar

1 tsp. sugar

1/4 tsp. dried oregano

1/4 tsp. garlic powder

4 (2 oz.) slices bread, toasted

3/4 lb. thinly sliced deli roast beef

2 tbsp. chopped fresh parsley

  1. To Prepare Cheese Sauce – combine first (3) ingredients in a medium saucepan; cook over low heat 5 minutes. Remove from heat and cool 5 minutes. Strain milk mixture through a sieve, discarding solids.
  2. Place flour in pan; gradually add 1/4 cup milk, stirring with whisk until blended. Cook over low heat 1 minute, stirring constantly. Add remaining milk; cook until thick (about 5 minutes), stirring constantly. Remove from heat; add cheese, stirring until melted. [Yield: 1 1/2 cups; serving size: about 1/4 cup]
  3. To Prepare Sandwiches – heat oil in a large nonstick skillet over medium-high heat. Add bell peppers and onion; saute 8 minutes or until tender. Stir in vinegar, sugar, oregano and garlic powder.
  4. Preheat broiler.
  5. Place toast slices on a baking sheet lined with foil. Top each toast slice with 3 oz. roast beef, 6 tbsp. Cheese Sauce and 3/4 cup bell pepper mixture. Broil  1 minutes or until sandwiches are thoroughly heated. Sprinkle sandwiches with chopped parsley.

CALORIES 447 (30% from fat); FAT 14.7g (sat. fat 7.2g); CHOL 41mg; SOD 1307mg; CARB 49.2g; FIBER 3.9g; PROTEIN 28.5g

(Cheese Sauce ONLY – 1/4 cup) CALORIES 113 (55% from fat); FAT 6.8g (sat. fat 4.3g); CHOL 22mg; SOD 144mg; CARB 5.8g; FIBER 0.1g; PROTEIN 6.8g

from Cooking Light Annual Recipes 2001

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