Philly Cheese Steak Skewers

with provolone sauce

Makes 16 mini 8 large skewers Total time: 45 minutes

FOR THE SKEWERS, THREAD:

2

FOR THE SAUCE, MELT:

2

1

2 11/ 2 1

4

2 boneless rib-eye steaks (8 oz. each), cut into

1-inch pieces, seasoned with salt and black pepper white onion, cut into 1-inch pieces green bell pepper, cut into 1-inch pieces small button mushrooms hoagie roll, cut into

1-inch pieces

Olive oil

Tbsp. unsalted butter tsp. minced fresh garlic Tbsp. all-purpose flour cups milk tsp. Worcestershire sauce oz. provolone cheese, shredded oz. white American cheese, shredded

Preheat grill to medium-high. Brush grill grate with oil.

For the skewers, thread steak, onion, bell pepper, mushrooms, and hoagie pieces alternately onto skewers. Drizzle skewers with oil and season with salt and pepper.

Grill skewers, covered, until cooked to desired doneness and grill marks appear, 2–3 minutes per side for medium-rare.

For the sauce, melt butter in a saucepan over medium heat. Add garlic; cook until fragrant, 1 minute. Whisk in flour; cook 1 minute. Slowly whisk in milk and Worcestershire sauce, whisking constantly. Bring sauce to a simmer; cook 2 minutes. Add provolone and American cheeses and whisk until melted and smooth. Season sauce with salt and pepper.

Serve skewers with cheese sauce.

Per serving: 134 cal; 8g total fat (4g sat); 27mg chol; 162mg sodium; 6g carb (0g fiber, 2g total sugars); 9g protein