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Loaded Philly Cheese Steaks

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

6 ServingsPrep: 25 min. Cook: 15 min.

Ingredients

2 tablespoons butter
2 tablespoons all-purpose flour
1 cup 2% milk
2 cups (8 ounces) shredded cheddar cheese
1 cup (4 ounces) shredded pepper Jack cheese
1/4 teaspoon pepper
1/8 teaspoon salt
3 boneless beef top loin steaks (10 ounces each)
3 tablespoons canola oil, divided
3 medium onions, sliced
3 small green peppers, sliced
6 hoagie buns

Directions

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 meat thermometer should read 145°; medium,
160°; well-done, 170°). 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;

2 of 2

Loaded Philly Cheese Steaks (continued)

Directions (continued)

top with cheese sauce. Yield: 6 servings.

Nutrition Facts: 1 sandwich equals 729 calories, 38 g fat (18 g saturated fat), 123 mg cholesterol, 879 mg sodium, 50 g carbohydrate, 3 g fiber, 48 g protein.

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.