Like I mentioned before, we’ve been in the midst of a massive home DIY project with painting our house so recipe testing was really minimal this weekend. These cheesesteaks were Saturday night dinner (because they are super fast), and it really hit the spot after a long day of chasing kids around.
Some notes on this recipe: Make sure you use deli roast beef. I got some London broil from the deli at ShopRite and it was perfect for this recipe. I also had them slice it a little bit thicker so it help up better to cooking it in the skillet for a couple minutes. Also, make sure you toast the rolls. It’s definitely worth it!
Finally, you will have leftover cheese sauce, but don’t throw it out! Throw some in a bunch of scrambled eggs the next morning!
Read on for the recipe.
- 8 oz. Velveeta
- 1/4 cup extra sharp cheddar cheese
- 1/2 tsp. Black Pepper
- 1/4 tsp. Cayenne Pepper
- 1/4 cup milk
- 6 tbsp. butter
- 6 whole Deli Rolls
- 1-1/2 pound Thinly Shaved Good Quality Deli Roast Beef
- 2 whole onions, sliced thick
- 1 whole red bell pepper, sliced thick
- To make the cheese sauce: combine Velveeta, cheddar, milk, peppers and a pinch of salt in a sauce pan and let it melt. Keep warm on the stove until you're read to eat so it doesn't harden.
- Melt 1 tablespoon of butter in a cast iron skillet. Place rolls cut side down in the warmed butter and toast until golden brown.
- Once the rolls are toasted, add 2 tablespoons of butter to the skillet and add the roast beef. Cook for a few minutes until warmed through.
- In other skillet, add 1 tablespoon of butter with the the onions and peppers. Cook until softened (about 10 minutes). Keep warm on low until all the components are ready for the sandwich.
- Once everything's ready - build your sandwich. Add the beef, onions/peppers mixture and top with the cheese sauce. Enjoy!