PHILLY CHEESE STEAK

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, recipe attached
* Sauteed Mushrooms, recipe attached
* Caramelized Onions, recipe attached
* Sauteed Peppers, recipe attached



* Start with good beef. Preferably sliced rib-eye or USDA choice top round western steer beef.Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat.
* Shave the beef very thin so it cooks quickly and remains tender.
* Use a fresh high quality Italian/hoagie roll
* You need to decide on American cheese, provolone,cream cheese, or Philly favorite "cheez whiz." If you prefer to make provolone sauce,SEE BELOW

* PROVOLONE SAUCE:

1 tablespoon unsalted butter

1 tablespoon all-purpose flour

2 cups whole milk, heated

1 cup grated aged provolone cheese

1/4 cup grated Parmigiano-Reggiano

1 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

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.

* Any add-ons? Mushrooms, peppers, pizza sauce, tomatoes? You decide. It’s your sandwich.
* Start to cook. Sauté the mushrooms, onions & peppers until soft.(SEE BELOW)

* SAUTEED MUSHROOMS:

2 tablespoons olive oil

1 tablespoon unsalted butter

1 1/2 pounds mushrooms (cremini and shiitake), coarsely chopped

3 tablespoons finely chopped fresh parsley leaves

Salt and freshly ground black pepper

Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.

*CARAMELIZED ONIONS:

2 tablespoons unsalted butter

1 tablespoons olive oil

3 large Spanish onions, peeled, halved and thinly sliced

1 teaspoon sea salt

1/4 teaspoon freshly ground black pepper

Heat butter and oil 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 30 to 40 minutes.

*SAUTEED PEPPERS:

2 tablespoons olive oil

2 poblano peppers, thinly sliced

2 Cubano peppers, thinly sliced

Salt and freshly ground black pepper

Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.

* 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.
* If you elect American cheese or provolone place the cheese on the meat until slightly melted. If you choose cream cheese,Cheez Whiz provolone sauce, just smear it on the roll and/or spoon the cheese sauce over the meat, and top with the mushrooms, onions, and peppers. .
* Garnish your sandwich with pizza sauce, hot or sweet peppers or pickles as you choose.
* Enjoy your Philadelphia cheese steak.

Tips:

1. Using the best beef available is the key.
2. Don't overcook the ingredients.