Ingredients

• 1 baguette, about 2 feet long, thin ends discarded
• 1/4 cup extra-virgin olive oil, plus extra for drizzling
• Kosher salt and freshly ground black pepper
• 1 medium onion, diced small
• 1 small red bell pepper, diced small
• 1 (1-inch thick) NY strip steak, about 1 pound
• Cheese Sauce, recipe follows

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Instructions

1. Preheat oven to 400 degrees F.
2. Slice the baguette into 1/4-inch thick rounds, drizzle with oil, and season with salt and pepper. Spread on a baking sheet, and bake until crisp and lightly golden, about 6 minutes. Transfer to a rack and cool in a single layer.
3. Heat 2 tablespoons oil in a large skillet over medium heat. Add onions and peppers and cook, stirring often, until onions are golden brown and peppers are tender.
4. Season steak with salt and pepper. In another large skillet, heat remaining 2 tablespoons oil over medium-high heat. Add steak and cook about 6 minutes per side, or until an instant-read meat thermometer registers 120 degrees F. Set aside to cool. Slice the steak "paper thin" (a slicer is great for this). Keep warm until ready to assemble.
5. To assemble:
6. Lay a slice of meat on each slice of baguette toast and top with 1 teaspoon of caramelized onions and peppers and a drizzle of the cheese sauce. Serve.
7. Copyright 2005 Television Food Network, G.P. All rights reserved.
8. Cheese Sauce:
9. 3 tablespoons unsalted butter
10. 3 tablespoons all-purpose flour
11. 2 cups whole milk
12. 1 tablespoon Dijon mustard
13. 1 tablespoon drained prepared horseradish
14. 1 teaspoon kosher salt
15. 1/2 teaspoon sweet paprika
16. 1/4 teaspoon cayenne pepper
17. Freshly ground white pepper
18. Pinch freshly ground nutmeg
19. 1 cup grated yellow Cheddar
20. 1 tablespoon grated Parmigiano-Reggiano
21. Melt the butter in a medium saucepan over medium heat. Stir in the flour with a wooden spoon and cook stirring constantly in a figure 8, until pale yellow, about 1 minute. Slowly whisk in the milk and bring to a boil. Add the Dijon, horseradish, salt, paprika, cayenne, white pepper, and nutmeg. Reduce the heat to maintain a simmer and cook, stirring constantly, until thickened, about 6 to 8 minutes. Remove from the heat and whisk in the cheeses. Set aside and keep warm.
22. Yield: about 2 cups