Tuesday, February 12, 2013

cheesesteaks with peppers... 25 minutes

the goods:
1 tablespoon plus 1 teaspoon vegetable oil, divided
1 medium yellow onion, thinly sliced
2 small red bell peppers, thinly sliced
1 pound top sirloin, cut into thin strips
1/2 cup evaporated milk
1 teaspoon Dijon mustard
1 cup shredded white cheddar cheese (4 ounces)
4 hoagie rolls, split

In a large skillet, heat 1 tablespoon oil over medium. Add onion and bell peppers and season with salt and pepper. Cook, stirring, until softened, about 10 minutes. Transfer to a plate. Add remaining teaspoon oil to skillet and increase heat to medium-high. Add steak, season with salt and pepper, and cook, stirring, until cooked through, 2 to 3 minutes.
Meanwhile, in a small pot, heat evaporated milk and Dijon over medium until hot. Remove from heat and whisk in cheddar until smooth. Season with salt and pepper. Divide steak and vegetables among rolls and drizzle with sauce.

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