Philly Cheesesteak Nachos

by Rachael Ray Show Staff 3:00 AM, February 1, 2013

Aired February 1, 2013

Serves 6-8
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


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.