LOADED PHILLY CHEESESTEAKS
For a scrumptious twist on a Philly favorite, take a bite of this hearty bomber. With cheese sauce, tender steak and sauteed veggies, it has plenty of mass appeal. -Diane Higgins, Tampa, Florida
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cheeses, pepper and salt just until melted. Remove from the heat; keep warm., In a large skillet over medium heat, cook steaks in 1 tablespoon oil for 4-6 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm., In the same skillet, saute onions and peppers in remaining oil until tender. Slice steak; place in hoagie buns. Add onions and peppers; top with cheese sauce.
Nutrition Facts : Calories 729 calories, Fat 38g fat (18g saturated fat), Cholesterol 123mg cholesterol, Sodium 879mg sodium, Carbohydrate 50g carbohydrate (12g sugars, Fiber 3g fiber), Protein 48g protein.
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Sijar Janvi
[email protected]These cheesesteaks were amazing! The bread was perfectly toasted, the steak was cooked to perfection, and the cheese was melted and gooey. I added some sautéed mushrooms and onions to mine, and they were a great addition. I will definitely be making
Affan Khan
[email protected]Not a fan. The bread was soggy and the steak was overcooked. The cheese sauce was also too thick.
Alya Ska
[email protected]Just ok. The bread was a little dry and the steak was a bit tough. The cheese sauce was good though.
Nikolas Gjeçi
[email protected]Easy and delicious! I used thinly sliced ribeye steak and it cooked up perfectly. The cheese sauce was also very good. I will definitely be making this again.
Laki Woulf
[email protected]This was a great recipe! I followed it exactly and the cheesesteaks turned out perfectly. The bread was soft and chewy, the steak was tender and flavorful, and the cheese was melted and gooey. I added some sautéed onions and peppers to mine, and they