Mini Philly Cheesesteak Sandwiches

TERI LYN FISHER Here's a fun take on the ever-popular Philadelphia classic, the enormous cheesesteak sandwich. Our recipe for tasty cheese sauce makes more than you'll need for topping the sandwiches — serve the extra on the side for dipping. From: Tiny Food Party! © 2012 by Teri Lyn Fisher and Jenny Park Buy the book LEVEL: MODERATEYIELD: 24 INGREDIENTS 24 homemade Mini Baguettes or mini rolls 3½ tbsp. extra-virgin olive oil ½ lb. boneless rib-eye steak salt Pepper 1 shallot ½ green bell pepper 1½ c. Homemade Cheese Sauce EASY MINI BAGUETTES all-purpose flour 6 store-bought frozen rolls (such as Parker House) HOMEMADE CHEESE SAUCE 2 tbsp. unsalted butter 2 tbsp. flour 1 c. milk (whole or low fat) salt Pepper .13 tsp. dry mustard 1 pinch cayenne pepper .67 c. grated sharp Cheddar cheese DIRECTIONS Warm rolls in a 200 degrees F oven for about 10 minutes. Pour 1 1/2 tablespoons of the oil into a medium heavy-bottom skillet over medium-high heat. Sear meat for about 2 minutes on each side; season with salt and pepper and transfer to a small bowl. Add the remaining 2 tablespoons oil into the same skillet and sauté shallots and peppers for about 5 minutes. Season with salt and pepper. Using tongs, gently fold each tortilla around filling and hold under the oil for a minute before releasing; let it fry for an additional 3 to 5 minutes, or until crisp and golden brown. Fry tacos a few at a time to avoid overcrowding. Drain on paper towels and season with salt to taste. Layer a small amount of steak, peppers, and shallots on the bottom of each roll. Spread 1 teaspoon cheese sauce onto the top of each roll and gently press sandwiches closed. Serve the remaining cheese sauce on the side, for dipping the sandwiches. For easy mini baguettes, preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Dust a cutting board or other clean work surface with flour. Cut each roll into fourths. Using a rolling pin or your hands, roll each piece of dough into a 2- by- 1/2-inch loaf and place on the prepared sheet. Bake for 12 to 15 minutes, or until golden brown and fluffy. Let cool. (Rolls can be baked up to 3 days in advance and kept in an airtight container. Warm rolls in a 200 degree F oven for about 10 minutes before serving. For homemade cheese sauce, melt butter in a small saucepan over medium heat. Sprinkle in flour and whisk for about 2 minutes. Add milk and whisk until no lumps remain. Lightly season with salt and pepper. Once mixture thickens enough to coat a spoon, sprinkle in cheese, mustard, and cayenne pepper, stirring until melted and sauce is smooth. Tips & Techniques If you prefer store-bought Cheez Whiz (as do most Philadelphians), go for it! Small slices of sharp provolone are another good alternative.