Mini Philly Cheesesteaks

Set your oven to 400 degrees F (200 degrees C) and prepare your baking pans by covering them in foil.

Prepare the sauce: Melt the butter in a pan over medium-high heat. Stir in the flour and cook, stirring continuously, for about a minute until the mixture is pale and the raw flour flavor is gone. Gradually whisk in the milk until the sauce is hot and has thickened, which should take between 3 and 6 minutes. Mix in the provolone, nutmeg, cayenne, and salt, stirring until the cheese is fully melted. Keep this sauce nearby for later.

Prepare the mini cheesesteaks: Season the beef with black pepper and salt.

Warm 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the steak, turning occasionally, for 5 to 7 minutes until the meat is browned on the outside but still slightly pink inside. Remove the meat and set it aside.

Add water to the hot skillet, bringing it to a simmer while using a wooden spoon to scrape up all the tasty browned bits from the pan. Pour these pan drippings over the steak. Once the steak has reached room temperature, dice it into small pieces and combine it with the juices in a large bowl.

Warm another tablespoon of oil in the skillet over medium-high heat. Sauté the peppers and onions for about 5 minutes until they are soft and translucent. Add these to the bowl with the beef, seasoning the mixture with salt and pepper to your liking.

Arrange your bread slices on the baking sheets and brush the tops with the remaining tablespoon of oil. Turn the slices over so the oiled side is down. Smear a generous amount of cheese sauce on each piece, top with the steak mixture, and sprinkle with more provolone.

Bake the slices in the preheated oven for 12 to 15 minutes, or until they are golden brown and the cheese is bubbly.