Flay's Philly Cheese Steak

cheese steak
Every major city can lay claim to at least one food as its own. San Francisco has its sourdough bread; Boston, its chowder; Memphis, its barbecue; and Chicago, its hot dogs.

Philadelphia is famous for its cheese steak. And The Early Show resident chef Bobby Flay has a nrecipe you can prepare on your grill as a fun alternative to burgers.

Grilled Philly Cheese Steak
Serves: 4

2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups whole milk
1 cup grated sharp yellow cheddar cheese
2 teaspoons dry mustard
Salt and freshly ground pepper
2 filet mignon, 8 ounces each
2 tablespoons olive oil
Grilled yellow onions, coarsely chopped
Grilled mushrooms, sliced
Grilled green peppers, sliced
Grilled Cubano peppers, sliced
4 Italian rolls

1. Preheat grill to high. Melt butter in a medium saucepan on top of the grates of the grill. Whisk in flour and cook for 1 minute. Add the milk, cooked until thickened and whisk in the cheese and cook until melted.

2. Season with dry mustard and salt and pepper. Keep warm

3. Brush filets with oil on both sides and season with salt and pepper to taste. Grill for 3-4 minutes per side. Let rest for 5 minutes and slice into 1/8-inch thick slices.

4. Slice 7/8 of the way through the rolls and fill each with several slices of the beef, cheese sauce and any or all of the toppings.