Philly Cheese Steak Toast Recipe: Day 3 – 5 Simple Party Foods in 5 Days
Sinkology is proud to present Emily Schuermann, our food-loving guest blogger who runs Food for a Year. Emily is here to share some recipes she has created exclusively for the Sinkology blog that reflect her view of a copper sink: simple, timeless, affordable, and beautifully rustic.
I am not sure there is a bigger crowd pleaser than a hearty, oozy, cheesy, meat-filled Philly Cheese Steak Sandwich. As much as we all love them, these classic hot sandwiches aren’t exactly known for being very easy to eat. So how can we get those yummy flavors and ingredients cleaned up enough to serve as a one-handed party food?
By turning it into a toast. Toast is currently one of the hottest food trends. Such a simple, humble thing as toast has been elevated to king status among foodies across the country!
This toast recipe takes a small list of common grocery store ingredients and, with very little effort, turns them into an addictively mouthwatering handheld party food favorite.
Here is what you’ll need
- good quality sliced roast beef from the deli counter
- bell pepper
- white onion
- mushrooms
- French baguette
- sliced cheese (I prefer munster and pepper jack)
- mild dijon & mayo
Start by slicing & sautéing the veggies. Then chop the beef into narrow, ¼” strips and sauté it as well, just to crisp it a little.
Once the veggies and beef are finished sautéing, chop everything into smaller pieces. This will help improve the ability to eat these toasts without dripping it all over yourself — which is a nice party food attribute, don’t you agree?
Line a baking sheet with parchment, arrange the bread slices and spread softened salted butter on one side of each slice. Buttering the underside will create the most crisp texture, which is a MUST for good toast.
Place the bread buttered side down and then smear a spoonful of special sauce on the top side of each bread slice. This sauce is so easy to make but really boosts the overall flavor – so don’t leave it off! Wondering what exactly is “special sauce”?
It’s equal parts light mayonnaise to mild & creamy dijon mustard combined with a pinch of salt, pepper and sugar. Sounds too simple doesn’t it?! Be prepared for amazement, it’s that little extra step that will have your guests begging for more!
Once these steps are finished, it really is as easy as 1-2-3. Begin assembling :: cheese, meat & veggies, a dash of s & p, another slice of cheese and so on until all of the slices of bread are “dressed”.
Place the sandwiches in the 400° preheated oven until the cheese is bubbly and the bread is light golden and well-crisped.
My baguette was approximately 1½” x 3″ in diameter so I sliced the toasts in half diagonally to make them more party food friendly. The result? A knee-buckling bite of Philly Cheese Steak perfection. Savory, cheesy, crisp beef, just the right amount of peppers and onions, and a flash of flavor thanks to my special sauce — all topping the most perfectly toasted, buttery French baguette toast.
I ate eight. Really. I recommend making these for a party for more than one person, otherwise your self-control might not hold out.
- 1/3 lb thick sliced good quality roast beef deli meat*
- 8-10 slices of each, pepper jack & munster cheese
- 1 medium bell pepper, thinly sliced
- 1 medium white onion, thinly sliced
- 10 medium crimini mushrooms, thinly sliced
- 2 t canola oil
- 15 slices of French baguette, sliced ½" thick**
- salted butter, softened
- 2 T mild dijon
- 2 T mayonaise
- pinch of each: salt, pepper & sugar
- Preheat oven to 400°. Line a baking sheet with parchment and arrange bread slices, leaving 1" between slices. In a medium skillet, sauté veggies in canola oil. Once the veggies are cooked through and lightly caramelized, remove them from the skillet and set aside.
- Chop the roast beef into ¼" slices and heat through in the same skillet used to sauté the veggies.
- Spread softened butter on one side of each bread slice and position bread butter-side down.
- In a small bowl, combine mild dijon, mayonnaise, salt, pepper and sugar. Spread the mustard sauce on the top side of bread slices.
- Top bread with ½ of a cheese slice, evenly spread meat & veggies over cheese and top with another ½ slice of cheese.
- Place in the preheated oven for 20 to 25 minutes or until the cheese is bubbly and the bread is light golden and well-crisped.
- Serve immediately.
- Makes 15-30 toasts
- *To gauge thickness, 1/3 lb of sliced roast beef yielded three slices.
- **If your baguette loaf is smaller, you may want to use 30 slices. Additionally, for larger slices, slice each toast in half before serving.
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