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Grilled "Philly" Cheese Steak
Recipe courtesy Bobby Flay

Ingredients
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
1 1/2 to 2 cups grated sharp yellow Cheddar
2 teaspoons dry mustard
Salt and freshly ground pepper
2 filet mignons, 12 to 16 ounces each
2 tablespoons olive oil
4 soft Italian rolls, split and grilled

Toppings:


1

Copyright 2006 Television Food Network, G.P., All Rights Reserved

Grilled yellow and red onions, coarsely chopped
Grilled mushrooms, sliced
Grilled green peppers, sliced
Grilled Cubano peppers, sliced

Instructions
Preheat grill to high. Melt butter in a medium
saucepan on top of the grates of the grill. Whisk in flour and cook for 1 minute.
Add the milk and cook until thickened. Whisk in the cheese and cook until melted.
Add dry mustard and season with salt and pepper. Keep warm.

Brush filets with oil on both sides and season with salt and pepper. Grill for 2
to 3 minutes on each side for rare, which is desired for this sandwich. Let rest
for 5 minutes and then slice into 1/8-inch thick slices.

2

Copyright 2006 Television Food Network, G.P., All Rights Reserved


Slice 7/8 of the way through the rolls and fill each with several slices of the
beef, cheese sauce, and any or all of the toppings. Return sandwiches to the
grill, close top, and grill very briefly just to heat through.

3

Copyright 2006 Television Food Network, G.P., All Rights Reserved