Cheesesteak Sandwiches

​8 ounces white processed cheese, cubed
¼ cup milk
dash cayenne pepper
dash black pepper
4 large crusty sandwich rolls, split
6 tablespoons butter, divided
1 medium onion, peeled and thickly sliced
1 green pepper, seeded and sliced
1 red pepper, seeded and sliced
salt and pepper
1 pound thinly sliced deli roast beef
 
1.  Preheat a griddle to 325 degrees.  Put cheese, milk, and peppers in a small saucepan and set over low heat.  Whisk occasionally until smooth and melted.  Keep warm.
 
2.  Spread rolls with 1 tablespoon each of butter; toast on griddle until golden.  Set aside.
 
3.  In a large skillet, heat remaining 2 tablespoons butter over medium. Add onion and sauté for 2 minutes.  Stir in peppers and cook, stirring, until vegetables are softened and golden but still crisp, about 6 more minutes.  Remove to a plate and set aside.
 
4.  Separate roast beef slices and add to skillet; stir gently until heated through.  Layer beef, cheese sauce, and vegetables onto rolls.
 
Revised November 2017