#7 Chipotle Cheesesteaks
1 tbsp. vegetable oil
1 lb. leftover cooked chuck shoulder steaks
2 c. leftover pepper-and-onion mixture
1 1/2 tbsp. unsalted butter
1 1/2 tbsp. all-purpose flour
1 c. warm milk
1/4 tsp. Freshly ground black pepper
3/4 lb. sharp Cheddar cheese
1 tbsp. chopped chipotle peppers in abodo sauce
1 tbsp. abodo sauce
1 loaf baguette
Prep Time: 0:20
Total Time: 0:20
Heat oil in a large cast-iron skillet over medium heat. Add thinly sliced steaks and pepper-and-onion mixture and cook until heated through, about 5 minutes. Set aside and keep warm.
For cheese sauce, melt butter in a medium saucepan over medium heat. Add flour, whisking constantly until bubbly, about 1 minute. Slowly whisk in milk until thickened, about 3 minutes. Stir in black pepper, cheese, chipotle peppers, and adobo sauce.
Divide steaks and pepper-and-onion mixture among 4 baguette slices. Top with cheese sauce and remaining 4 bread slices.