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“my husband loves steak and i like thin slices and cheese. so i made a twist on a cheesesteak and it turned out great, very flavorful, everyone always asks for the leftovers (when there is any).”
READY IN:
1hr 10mins
SERVES:
4-8
YIELD:
1 1/2 french bread
UNITS:
US

Ingredients Nutrition

  • 3 partially frozen steaks, sliced thin
  • 1 (32 g) packageinternational roast gravy
  • 1 white onion, cut into thin slices
  • 2 cups herbed havarti cheese, grated
  • 1 12 cups milk
  • 1 12 tablespoons flour
  • 2 tablespoons butter
  • 2 tablespoons oil
  • 34 cup water
  • French bread

Directions

  1. steaks.
  2. cut your steaks in thin slices. it can take a while if you have dull knifes and are unexperienced. like me. so you can do it in advance i usually do it when the kids are sleeping after lunch.
  3. oil your pan and cook your steak slices until they are almost done. add your onion slices and other veggies until softened.
  4. add water and beef gravy mix. simmer. gravy will thicken.
  5. drain the gravy into a seperate dish for dipping if desired.
  6. cheese sauce.
  7. put butter or margarine in a sauce pan and heat on medium do not boil! take off heat and add flour. whisk to make your rue this will be quite thick. place back on heat and add your milk slowly,stirring, allowing it to heat but not boil.
  8. once the milk is steaming add your cheese about a half a cup at a time stirring to melt between. once all the cheese is in allow it to boil and thicken. but stirring frequently or constantly
  9. the more flour you add the thicker the cheese sauce will be. i also like to add parmesan to taste.
  10. place your meat on a french bread or a crusty bun, top with cheese sauce and dip if desired.
  11. this is also good if you have the sandwiches made in the fridge for lunch the next day(maybe better).

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