Philly Cheesesteaks with Quick-Pickled Pepper Salad

Directions

1. 1. Preheat the oven to broil on high and set a rack near the top. Line a baking sheet with foil and have a window or vent ready if your kitchen gets smoky.
2. 2. Rinse and dry all fresh produce; if your greens came pre-washed you can skip that step.
3. 3. Slice the bell peppers into thin strips and spread them on the prepared sheet. Lightly oil, then broil until they’re softened with some char at the edges, about 4–5 minutes.
4. 4. Grate the cheddar cheese and set it aside.
5. 5. In a bowl, whisk together red wine vinegar, honey, salt, and pepper to make a quick dressing. Toss the hot peppers with the dressing and let them mingle while you finish prep.
6. 6. Pat the steak dry and place it on the same sheet used for peppers. Drizzle with oil and season with salt and pepper on both sides. Broil, flipping halfway, until done to your liking (about 8–10 minutes for medium). Rest loosely with foil.
7. 7. In a small saucepan, whisk flour, spices, and half of the milk. Cook over medium, whisking often, until the mixture thickens, 1–2 minutes. Pour in the remaining milk and whisk to combine, then melt in the cheese off the heat, stirring until smooth.
8. 8. Remove stems from the basil, roll the leaves, and slice into ribbons. Fold the basil into the pepper mixture.
9. 9. Split the buns and toast if desired. Slice the steak thinly against the grain, pile on buns, top with the cheese sauce, and serve alongside the greens with roasted peppers and their dressing already mixed in.