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    Open-faced Saucy Philly Cheesesteak Sand


    Source of Recipe


    Cooking Light Magazine, 4/00

    * Exported from MasterCook *

    Open-faced Saucy Philly Cheesesteak Sandwich

    Recipe By :
    Serving Size : 4 Preparation Time :0:00
    Categories : Sandwiches

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    1 teaspoon olive oil
    1 1/2 cups red bell pepper strips
    1 1/2 cups yellow bell pepper strips
    1 1/2 cups onion -- vertically sliced
    1 tablespoon balsamic vinegar
    1 teaspoon sugar
    1/4 teaspoon dried oregano
    1/4 teaspoon garlic powder
    4 slices bread (2 oz) -- toasted
    3/4 pound deli roast beef -- thinly sliced
    2 tablespoons fresh parsley -- chopped
    CHEESE SAUCE:
    1 1/3 cups 1% low-fat milk
    3 whole black peppercorns
    1 bay leaf
    3 tablespoons all-purpose flour
    1 cup extra-sharp cheddar (4 oz) -- finely shredded

    Prepare Cheese Sauce, keep warm.

    Heat oil in a large nonstick skillet over medium-high heat. Add bell peppers and onion, saute 8 minutes or until tender. Stir in vinegar, sugar, oregano, and garlic powder.

    Preheat broiler. Place the toast slices on a baking sheet. Top each toast slice with 3 ounces roast beef, 6 tablespoons Cheese Sauce, and 3/4 cup bell pepper mixture. Broil for 1 minute or until the sandwiches are thoroughly heated. Sprinkle the sandwiches with chopped parsley.

    CHEESE SAUCE: Combine the first 3 ingredients in a medium saucepan and cook over low heat 5 minutes. Remove from heat and cool 5 minutes. Strain milk mixture through a sieve, discarding solids.

    Place flour in pan; gradually add 1/4 cup milk, stirring constantly. Add remaining milk; cook until thick (about 5 minutes), stirring constantly. Remove from heat, and add cheese, stirring until melted.

    Yield: 1 1/2 cups (serving size: about 1/4 cup)

    Nutritional data for sandwich:

    calories 447, fat 14.7 g, protein 28.5 g, carb 49.2 g, fiber 3.9 g, cholesterol 41 mg, sodium 1,307 mg

    Nutritional data for Cheese Sauce:

    Calories 113, fat 6.8 g, protein 6.8 g, carbohydrate 5.8 g, fiber 0.1g, cholesterol 22 mg, sodium 144 mg

    Source:
    "Cooking Light Magazine, 4/00"

    S(Master-Cook format by):
    "Judi Mae Phelps (judimae@earthlink.net)"

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