Skinny Cheesesteak Sandwiches

Instructions

1. Cut beef across the grain into thin slices (you can place it in the fridge for 10-15 minutes before slicing to make it easier to cut). Sprinkle with salt and pepper. If using mushrooms, remove the brown gills from the underside of the mushroom caps and discard. Remove the stems and thinly slice the caps; cut slices in half crosswise.
2. Heat a large nonstick skillet over medium high heat. Add 1 teaspoon of the olive oil to the pan. Add the beef and saute for 2 minutes or until the beef loses its pink color, stirring constantly. Remove the beef from the pan. Add the remaining olive oil. Add the onion and saute for about 3 minutes. Add the mushrooms, bell pepper and garlic. Saute for another 5-6 minutes until the vegetables are tender. Remove from the heat, add the beef back to the pan, and stir in the Worcestershire and soy sauce. Keep warm and set aside.
3. Place the flour in a small sauce pan over medium heat and pour in the milk, whisk until blended. Bring to a simmer until slightly thickened. Remove from the heat. Add the cheeses and the ground mustard. Stir until smooth. Set aside.
4. Hollow out the top and bottom halves of the rolls. Divide the beef mixture evenly amongst the bottom half of each roll. Drizzle the cheese sauce over the beef. Place the top half of the bread back on top and serve.