Recipe: Open-faced Saucy Philly Cheesesteak Sandwiches (using deli roast beef)

OPEN-FACED SAUCY PHILLY CHEESESTEAK SANDWICHES

"Use your favorite bread for this sandwich. The deli roast beef tastes terrific but bumps the sodium content up. Feel free to use a lower-sodium version."

Cheese Sauce (recipe follows)
1 teaspoon olive oil
1 1/2 cups red bell pepper strips
1 1/2 cups yellow bell pepper strips
1 1/2 cups vertically sliced onion
1 tablespoon balsamic vinegar
1 teaspoon sugar
1/4 teaspoon dried oregano
1/4 teaspoon garlic powder
FOR THE SANDWICHES:
4 (2-ounce) slices bread, toasted
3/4 pound thinly sliced deli roast beef
2 tablespoons chopped fresh parsley

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

1 1/3 cups 1% low-fat milk
3 whole black peppercorns
1 bay leaf
3 tablespoons all-purpose flour
1 cup (4 ounces) finely shredded extra-sharp cheddar cheese

Combine the first 3 ingredients for the cheese sauce in a medium sauce-pan, 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 with a whisk until blended. Cook over low heat 1 minute, stirring constantly. Add remaining milk; cook until thick (about 5 minutes), stirring constantly. Remove from heat, and add cheese, stirring until melted.

Yield: 4 servings
Source: Cooking Light