Philly-style Cheesy Steak Sandwiches

Freeze the boneless top loin steak for about an hour before cooking, then thinly slice it.

Prepare the cheese sauce. In a small saucepan, whisk together the flour and 2% milk. Place over a medium heat, stirring constantly until it starts to simmer.

Lower the heat and continue stirring for two more minutes until the sauce thickens. Add shredded cheddar cheese and ¼ teaspoon salt, stirring until the cheese is fully melted and the sauce has a rich velvety texture. Take off the heat and cover to keep warm.

Heat 1 tablespoon of olive oil in a large nonstick skillet over medium-high heat. Season the sliced steak with ¼ teaspoon salt and ¼ teaspoon black pepper, then add to the skillet. Cook for around 4 to 5 minutes until browned and thoroughly cooked. Remove from the skillet and cover to keep warm.

In the same skillet, add another tablespoon of olive oil and sauté the thinly sliced onions and bell peppers over medium-high heat for 12 to 14 minutes, until the onions are soft and the edges of the bell peppers are browned. Sprinkle the remaining ¼ teaspoon each of salt and black pepper.

Lightly toast the rolls on both sides.

Assemble the sandwiches by evenly dividing the onion-bell pepper mixture, steak slices, and spoonfuls of cheese sauce onto the toasted roll halves.

Option for vegetarians - Replace the steak slices with one large, sliced portobello mushroom per sandwich and follow the same steps as above.