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Short Rib Cheesesteak Sandwiches


Cooking Light June 2013 Ruth Cousineau
Calories: 356
Fat: 11.7g
Saturated fat: 4.9g
Monounsaturated fat: 4.7g
Polyunsaturated fat: 0.5g
Protein: 22.3g
Carbohydrate: 42.2g
Fiber: 2.2g
Cholesterol: 44mg
Iron: 3.3mg
Sodium: 743mg
Calcium: 158mg

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Short Rib Cheesesteak Sandwiches 1 Picture


  • 1 (12-ounce) French bread baguette
  • 1/2 cup 1% low-fat milk $
  • $
  • 1 teaspoon all-purpose flour
  • 1 teaspoon Dijon mustard
  • 3/8 teaspoon salt, divided
  • 2 ounces 50%-less-fat sharp cheddar cheese, shredded (about 1/2 cup)
  • 2 teaspoons olive oil, divided
  • 1 cup vertically sliced onion
  • 4 garlic cloves, thinly sliced
  • 1 large orange bell pepper, cut into strips
  • 12 ounces lean boneless beef short ribs, trimmed and very thinly sliced
  • 1/4 teaspoon freshly ground black pepper


Adapted from


Step 1

1. Preheat broiler to high.
2. Cut bread in half lengthwise and again crosswise. Hollow out tops and bottoms of bread, leaving a 1/2-inch-thick shell. Place bread halves on a baking sheet, cut sides up. Broil 1 1/2 minutes or until toasted.
3. Combine milk, flour, and mustard in a medium microwave-safe bowl, stirring with a whisk. Microwave at HIGH 1 1/2 minutes or until thickened, stirring every 30 seconds. Remove from microwave; add 1/8 teaspoon salt and cheese, stirring until cheese melts.
4. Heat a large cast-iron skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add onion, garlic, bell pepper, and 1/8 teaspoon salt; sauté 5 minutes or until tender. Remove onion mixture from pan; keep warm. Add remaining 1 teaspoon oil to pan; swirl to coat. Add beef, remaining 1/8 teaspoon salt, and black pepper to pan; sauté 3 minutes or until tender.
5. Divide beef mixture evenly among bottom halves of bread; top with onion mixture. Drizzle cheese sauce evenly over sandwiches. Top with top halves of bread; cut each sandwich in half

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