1. Make the beer cheese. Melt the butter in a medium saucepan over medium heat. Stir in the flour and cook for 2 minutes.

2. Whisk in the beer and milk and continue cooking and whisking until the sauce is smooth and thick, for about 5 minutes.

3. Turn heat to low and add the cheese, a small handful at a time, stirring until melted before adding the next handful.

4. Stir in the chives.

5. Hold warm and covered.

6. Sauté the peppers and onions in a sauté pan with olive oil until tender. Season with salt and pepper. Set aside.

7. Cook the Philly steak. Add olive oil to a hot sauté pan and sauté steak slices until brown on one side, about 1 minute.

8. Flip onto other side. Begin separating beef slices (do not over chop) and thoroughly cook to a minimum temperature of 165˚F and all pink color is gone.

9. Mix in the sautéed peppers and onions.

10. Toast the pretzel bun and spread whole grain mustard on the top half.

11. Place the steak and peppers on the bottom half of bun and top it with the beer cheese.

12. Add the scrambled eggs and cover with the top half of the pretzel bun.