Mini Cheesesteak Bites

Preheat your oven to a high temperature of 400 degrees Fahrenheit (200 degrees Celsius). Cover baking sheets with aluminum foil for easy cleanup.

Make the sauce: Melt butter in a hot skillet over medium-high heat. Blend flour into the melted butter using a whisk, cooking constantly until the mixture becomes pale and the flour taste disappears, approximately 1 minute. Combine milk with the flour mixture, whisking continuously until the mixture thickens and becomes hot, taking around 3 to 6 minutes. Add provolone cheese, nutmeg, cayenne pepper, and salt; stir until the cheese is fully melted. Set it aside for later use.

Prepare the mini cheesesteaks: Season steak with salt and black pepper to enhance its flavor.

Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook steak in hot oil, turning occasionally, until the meat becomes slightly firm and pink on the inside, taking 5 to 7 minutes. Transfer the cooked meat to a plate.

Return the skillet to heat and pour in water; bring it to a boil while scraping off the browned bits of food from the bottom of the pan using a wooden spoon. Pour the liquid over the cooked steak, allowing it to cool down to room temperature; then dice the meat and place it in a large bowl along with its accumulated juices.

Heat 1 tablespoon of oil in a skillet over medium-high heat; sauté onion and peppers in hot oil until they become soft and slightly translucent, approximately 5 minutes. Combine the cooked onion and peppers with beef in the bowl; season with salt and pepper to taste.

Spread bread slices out on the prepared baking sheets and drizzle with remaining 1 tablespoon of olive oil. Flip the slices over so that their oiled sides face downward. Spread cheese sauce generously onto each slice. Spoon the beef mixture on top and sprinkle with provolone cheese.

Bake in the preheated oven until it becomes browned and the cheese is melted, taking around 12 to 15 minutes.