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Philly Cheesesteak Nachos

Serves 6-8

Originally aired

INGREDIENTS
  • 2 baguettes, cut into slices 1/4-inch thick
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 1/2 cups whole milk
  • 3 cups shredded provolone cheese
  • 1 tablespoon EVOO Extra Virgin Olive Oil
  • 1 pound thinly sliced roast beef from the deli
  • 1 medium onions, sliced
  • 1 green pepper, sliced
  • Salt and pepper
PREPARATION

 

Preheat oven to 350F.

 

Arrange bread slices on cooling racks set over baking sheets. Bake until lightly golden, around 10 minutes.

 

Heat a medium-size, deep skillet over medium heat. Add butter and melt. Add flour and gently cook, whisking flour and butter together, until smooth and flour has had a chance to cook, about 3 minutes.

 

Slowly add milk while continuing to whisk. Gently bring milk to a bubble while stirring frequently. Allow the milk to thicken a bit, then stir in provolone cheese until smooth.

 

Heat EVOO in large skillet over medium-high heat. Saut the onion and pepper for 5-7 minutes until softened; season with salt and pepper.

 

Top the toasted baguette slices with provolone cheese sauce, roast beef, and onion and green peppers. Put back into the oven for 5-10 minutes or until golden and bubbly on top.

 

 

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