Chipotle Cheesesteaks

CAL/SERV:764

YIELDS:4

PREP TIME:0 hours 20 mins

TOTAL TIME:0 hours 20 mins

INGREDIENTS

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

DIRECTIONS

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.

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