Philly Cheesesteak with Green Peppers

By cam_46

The provolone sauce is so good that you will want to use it on burgers as well as other sandwiches.. In case of a time crunch, the store bought cheesesteak can be substituted.

Ingredients

• 2 # ribeye or strip loin, trimmed of fat
• 4 soft hoagie (sub) rolls
• 4-6 oz button mushrooms, sliced
• 1 onion, thinly sliced
• 1 green bell pepper, thinly sliced
• 2 Tbl vegetable oil
• 1 Tbl unsalted butter
• 1 Tbl all purpose flour
• 2 C whole milk, warmed
• 1 C provolone, grated (not sliced)
• salt & pepper to taste

Preparation

Step 1

One hour before starting, place steak in the freezer.
Preheat oven to 400F. Remove steak from freezer and slice it very thinly with a very sharp knife.
Melt 1 Tbl olive oil in a medium pan over medium heat and cook onions till caramelized, about 30 minutes. Set aside.
Cook green peppers until softened, 10-12 minutes, then add sliced mushrooms and cook for another 5-7 minutes.
Place hoagie rolls on a baking sheet and toast for 5 minutes until slightly crunchy.
Heat remaining vegetable oil and cook mean in two batches, so each gets browned and crispy.
Return onions, mushrooms & peppers to the meat & toss together. Then divide into fourths and spoon onto toasted rolls.
In a medium saucepan, melt butter over medium heat and add in flour. Stir until mixture is thickened, then whisk in mild and cook for 5 minutes, or until thickened.
Remove sauce from heat and stir in grated provolone. Season with salt & pepper and pour mixture into sandwiches over the meat and veggies.
Ready to enjoy !