Philly Cheesesteaks

Directions

1. 1
   Wrap the meat tightly in plastic wrap and put it into the freezer for 45 minutes.
2. 2
   It should be firm but not completely frozen.
3. 3
   Heat a large cast-iron skillet or a griddle over medium-high heat.
4. 4
   Add 1 tablespoon of oil.
5. 5
   Add the onions and peppers and season with salt and pepper.
6. 6
   Cook until they are soft and lightly browned, 8 to 10 minutes.
7. 7
   Reserve 1/2 cup cooked onions and peppers for another use, such as the Round 2 Recipe Chili Tostada.
8. 8
   In a medium pot over medium heat, add 1 tablespoon oil.
9. 9
   Stir in the flour and cook for 1 to 2 minutes.
10. 10
    Whisk in the milk and cook until it just starts to bubble and thicken, 4 to 5 minutes.
11. 11
    Turn off the heat and whisk in the cheese and cayenne.
12. 12
    Stir occasionally as the cheese melts.
13. 13
    Cover and keep warm.
14. 14
    With a sharp knife, slice the meat into very thin strips.
15. 15
    In a large skillet over medium-high heat, add the remaining tablespoon of oil and cook the meat until it is done to your liking, 1 to 3 minutes per side.
16. 16
    Divide the onion and pepper mixture among the 4 rolls.
17. 17
    Top with the meat and the cheese sauce.