Short Rib Cheesesteak Sandwiches

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 12 ounces beef short ribs boneless lean trimmed very thinly sliced
• 12 ounce bread baguette french
• 1 teaspoon dijon mustard 
• 1 teaspoon flour all-purpose
• 4  garlic cloves thinly sliced
• 0.5 cup milk 1% low-fat
• 2 teaspoons olive oil divided
• 1 cup onion vertically sliced
• 1 large orange bell pepper cut into strips
• 0.4 teaspoon salt divided
• 0.5 cup 0%-less-fat sharp cheddar cheese shredded

Equipment

• bowl
• frying pan
• baking sheet
• whisk
• broiler
• microwave

Directions

1. Preheat broiler to high.
2. Cut bread in half lengthwise and again crosswise. Hollow out tops and bottoms of bread, leaving a 1/2-inch-thick shell.
3. Place bread halves on a baking sheet, cut sides up. Broil 1 1/2 minutes or until toasted.
4. Combine milk, flour, and mustard in a medium microwave-safe bowl, stirring with a whisk. Microwave at HIGH 1 1/2 minutes or until thickened, stirring every 30 seconds.
5. Remove from microwave; add 1/8 teaspoon salt and cheese, stirring until cheese melts.
6. Heat a large cast-iron skillet over medium-high heat.
7. Add 1 teaspoon oil to pan; swirl to coat.
8. Add onion, garlic, bell pepper, and 1/8 teaspoon salt; saut 5 minutes or until tender.
9. Remove onion mixture from pan; keep warm.
10. Add remaining 1 teaspoon oil to pan; swirl to coat.
11. Add beef, remaining 1/8 teaspoon salt, and black pepper to pan; saut 3 minutes or until tender.
12. Divide beef mixture evenly among bottom halves of bread; top with onion mixture.
13. Drizzle cheese sauce evenly over sandwiches. Top with top halves of bread; cut each sandwich in half.