Philly Cheese Steak Mini Toasted Cheese Sandwiches

Mini Philly cheese steak toasted sandwiches layered with juicy sirloin, sautéed peppers, and melted provolone on crisp, buttery baguette slices—perfect bite-sized comfort food for parties or snacks.

Recipe Information

Total Time:

Yield:

6 sandwiches

Ingredients

1 tablespoon olive oil

1½ pounds boneless beef top sirloin steak, cut into thin strips

1 medium green bell pepper, seeded and cut into julienne strips

1 medium red bell pepper, seeded and cut into julienne strips

Salt and ground black pepper, to taste

Salted butter, softened

12 (½-inch-thick) slices French baguette

6 slices provolone cheese, cut in half

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Directions

In a large nonstick skillet, heat oil over medium-high heat. Add steak and green and red pepper strips. Cook until meat is browned and peppers are crisp-tender, stirring frequently. Season to taste with salt and pepper. Transfer mixture to a bowl; wipe skillet clean with paper towels.
To assemble sandwiches, spread butter on one side of each baguette slice. On a clean cutting board, place half of the baguette slices, buttered sides down. Top each with 1 cheese half-slice, steak-and-pepper mixture and 1 cheese half-slice. Place a remaining baguette slice, buttered side up, on top of each.
Heat the same large skillet, or a griddle or panini grill pan, over medium heat. Cook sandwiches for 3 to 4 minutes or until bottoms are golden. Turn sandwiches over and cook for 3 to 4 minutes more or until bottoms are golden and cheese melts. (If necessary, adjust heat to prevent overbrowning before cheese melts.)