Janet Ann's Philly Cheesesteak
Description
A new twist on an old favorite sandwich from the City of Brotherly Love!
Ingredients
3 T. unsalted butter
1 T olive oil
2-3 onions, halved and thinly sliced
Salt and pepper to taste
4 T. olive oil, plus more
2 poblano chilies, thinly sliced
2 green bell peppers, thinly sliced
1 1/2 lb. mushrooms, cleaned and coarsely chopped
2 lb. NY stip loin, placed in the freezer for 30 minutes, then very thinly sliced
6-8 hoagie rolls
Provolone Sauce:
1 T. unsalted butter
1 T. flour
2 c. milk
2 c. grated Provolone
1/4 c. freshly grated Parmesan
1 t. salt
1/4 t. pepper
Directions
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Heat 2 T. butter and 1 T. oil in a large saute pan on medium heat. Add the onions, season with salt and pepper, cook till soft, add poblanos and green peppers, saute 5 minutes. Season with salt and pepper. Remove veggies from pan and set aside.
Heat 1 T. butter and 2 T. oil in skillet, add mushrooms and cook until golden brown, 5-8 minutes. Remove and add to veggies. Drizzle pan with oil, season meat with salt and pepper and cook in batches until cooked through, 45 seconds on each side.
Provolone Sauce:
Melt butter in pan over medium heat. Whisk in flour, cook 1 minute. Slowly whisk in milk, increase heat to high, cook, whisking constantly 4-5 minutes. Remove from heat, whisk in cheeses, salt and pepper.
Place several slices of meat on bottom of roll, spoon Provolone Sauce and top with veggies.