Philly Cheese steak

Joseph Borchardt
Feb 24, 2019
2 min read

Ingredients

2 to 2 1/2 pound strip loin, trimmed

Olive oil

Salt and freshly ground black pepper

Soft hoagie rolls, split 3/4 open

Provolone Sauce:

1 TBS unsalted butter

1 TBS all-purpose flour

2 cups whole milk, heated

1/2 Cup of provolone cheese

1/4 Cup Parmigiano-Reggiano

1/2 Cup Mozzarella

salt & freshly ground black pepper

Sauteed Mushrooms:

2 TBS olive oil

1 TBS unsalted butter

1 1/2 pounds mushrooms, coarsely chopped

Salt & freshly ground black pepper

Caramelized Onions:

2 TBS unsalted butter

3 large Onions thinly sliced

1 good pinch of Salt & Pepper

Sauteed Peppers:

2 TBS olive oil

1 Green Pepper (poblano or bell) , thinly sliced

1 Red Pepper, thinly sliced

Salt and freshly ground black pepper

Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly. Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side. Place several slices of the meat on the bottom half of the roll, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers.

Provolone Sauce:

Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper.

Sauteed Mushrooms:

Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown, approximately 15-25 minutes. season with salt and pepper.

Caramelized Onions:

Heat butter in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 15-25 minutes.