Cheesesteak Kebabs

From Everyday with Rachael Ray



Ingredients:
4 tablespoons butter, melted
2 tablespoons flour
1 cup milk
1 cup shredded sharp cheddar cheese
Salt and pepper
1/2 pound sirloin steak, cut into 8 strips
1 green bell pepper, cut into 16 pieces
2 tablespoons vegetable oil
6 ounces crusty bread, cut into cubes

Directions:
1. Preheat a grill to medium-high. In a medium saucepan, heat half of the butter over medium heat. Whisk in the flour and cook, stirring, for 1 minute. Lower the heat to medium and slowly whisk in the milk until the mixture thickens and starts to boil. Stir in the cheese until smooth; season with salt and pepper. Cover to keep warm.

2. Thread the steak onto 4 skewers. Divide the bell pepper among 4 more skewers. Brush the pepper and beef with the oil and season with salt and pepper. Divide the bread among 4 more skewers and brush with the remaining butter. Arrange the bread and peppers on the grill and cook, turning, until charred on all sides, 5 to 7 minutes. Meanwhile, arrange the steak on the grill and cook, turning once, for about 3 minutes for medium. Serve the kebabs with the cheese sauce for dipping.

Comments:
This recipe is pretty much for fondue. You cut up the meat, pepper, bread and grill them while making a cheese sauce for dipping. It wasn't bad, just not really what I think of when I hear "cheesesteak."