Janet Ann's Philly Cheesesteak

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

Steps

1. 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.
2. 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.
3. Provolone Sauce:
4. 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.
5. Place several slices of meat on bottom of roll, spoon Provolone Sauce and top with veggies.