Mini Philly Cheesesteaks

Ingredients

• 2 tablespoons butter , or as needed
• 2 tablespoons all-purpose flour , or as needed
• 1 cup cold milk
• 2 ounces shredded provolone cheese , or more to taste
• 1 pinch ground nutmeg
• 1 pinch cayenne pepper
• salt to taste

Instructions

1. 1

   Preheat the oven to 400 degrees F (200 degrees C). Line baking sheets with aluminum foil.

2. 2

   Make sauce: Melt butter in a skillet over medium-high heat. Whisk flour into hot butter and cook, whisking constantly, until mixture is pale and flour taste cooks off, about 1 minute. Whisk milk into flour mixture until mixture is hot and thickened, 3 to 6 minutes. Add provolone cheese, nutmeg, cayenne pepper, and salt; stir until cheese is completely melted. Set aside.

3. 3

   Make mini cheesesteaks: Season steak with salt and black pepper.

4. 4

   Heat 1 tablespoon olive oil in a skillet over medium-high heat. Cook steak in hot oil, turning occasionally, until meat is slightly firm and pink on the inside, 5 to 7 minutes. Transfer meat to a plate.

5. 5

   Return the skillet to heat and pour in water; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Pour liquid from the skillet over steak. Cool steak to room temperature; dice meat and place meat and accumulated juices from the plate into a large bowl.

6. 6

   Heat 1 tablespoon oil in a skillet over medium-high heat; sauté onion and peppers in hot oil until softened and slightly translucent, about 5 minutes. Stir onion and peppers into beef in the bowl; season with salt and pepper.

7. 7

   Spread bread slices out on the prepared baking sheets and drizzle with remaining 1 tablespoon olive oil. Flip slices over so the oiled sides face downward. Spread cheese sauce generously onto each slice. Spoon beef mixture on top. Sprinkle with provolone cheese.

8. 8

   Bake in the preheated oven until browned and cheese is melted, 12 to 15 minutes.