These cheesesteaks are juicy, flavorful and satisfying. I also reduced the fat and calories by using 2% cheddar cheese and fat free half & half in the cheese sauce. If one wants a cheesesteak that packed with flavor and a little easier on the waist line, well these are for you. One can use store bought hoagie rolls in this recipe. One can reduce the fat even more by using 2% or skim american cheese in the sauce. Be mindful using more reduced fat cheese may cause a thinner sauce. I would use a little less half & half to ensure the sauce is rich enough. I used fresh baked rolls that I made a day prior. One can find the recipe for Artisan Italian Hoagie Rolls here.
A flavorful cheesesteak topped with a tasty reduced fat yet flavorful cheese sauce.
In a medium sauce pan set on medium heat, melt butter, add flour, dry mustard and stir with a wooden spoon until flour becomes light brown in color.
Add half & half and stir. Bring the mixture to a low boil. Slowly add in american cheese and cheddar cheese. Continue stirring until all cheese in incorporated into the sauce. Reduce heat to low, simmer and stir occasionally until sauce thickens (as seen in photo). Set aside for later.
In a medium skillet set to medium heat, melt butter and add extra virgin olive oil. Add sliced onions and cook until caramelized. Once ready set aside.
In a large skillet set to medium heat, add in sandwich steaks. Cook steaks until browned. Drain the steaks to remove a lot of grease.
On low heat, add in onions to the steak and toss until incorporated. Finish with salt, pepper and garlic powder and toss.
Stuff sandwich steaks into a warm hoagie roll. Drizzle warm cheese sauce over top and serve immediately.
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