Photos by Chef John
Forget fiddling with messy sandwiches - these mini Philly cheesesteak melts pack all the punch of the Philly classic in a fun, finger-food format. Crispy baguette rounds cradling juicy steak, sauteed peppers and onions, and a blanket of melted provolone cheese? Sign me up!
These bites can be easily whipped up using your RV's stovetop or even a portable camp stove. Simply saute the peppers and onions, cook the steak, and assemble before popping them in the oven or even using a grill with an indirect heat setup.
I got this recipe from Chef John and the first time I made them I knew I just had to share! They are perfect for game day parties or sharing with fellow campers. Each mini cheesesteak melt is individually sized, making them the perfect finger food for casual gatherings around the campfire. Pass them around, watch smiles spread, and enjoy the instant camaraderie that delicious food creates.
Find the full recipe card below
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As always, I will be back next week with more delicious recipes from my RV kitchen to yours!
Mini Philly Cheese Steak Melts
Ingredients
Cheese Sauce:
- 2 tbs butter
- 2 tbs flour
- 1 cup cold milk
- 2 oz shredded provolone cheese or more to taste
- 1 pinch ground nutmeg
- 1 pinch cayenne pepper
- salt to taste
Mini Cheesesteaks:
- 1 (12 oz) skirt steak
- salt and freshly cracked black pepper to taste
- 3 tbs olive oil, divided, or as needed
- ¼ cup water
- ⅓ cup diced onion
- ⅓ cup diced sweet peppers
- 2 baguettes cut into 48 ½-inch thick slices
- ¼ cup shredded provolone cheese, or as needed
Instructions
- Preheat the oven to 400°. Line two baking sheets with aluminum foil.
- Make the 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, 3-6 minutes. Add provolone cheese, nutmeg, cayenne pepper, and salt; stir until cheese is completely melted. Set aside.
- Make mini cheesesteaks: Season steak with salt and black pepper. Heat 1 tablespoon of the 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, 5-7 minutes. Transfer meat to a plate.
- Return the skillet to heat and pour in water; bring to a boil while scraping the browned bits of food off the bottom of the pan with a wooden spoon. Pour liquid from the skillet over the steak. Cool steak to room temperature; dice meat and place meat and accumulated juices from the plate into a large bowl.
- Heat 1 tablespoon oil in the skillet over medium-high heat; saute onions 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.
- Spread bread slices out on the prepared baking sheets and drizzle with the remaining 1 tablespoon olive oil. Flip slices over so that the oiled sides face downward. Spread cheese sauce generously onto each slice. Spoon beef mixture on top. Sprinkle with provolone cheese.
- Bake in preheated oven until browned and the cheese is melted. 12-15 minutes.
Dina and Bruce says
These little bites were perfect for our party last night! So tasty!