Philly Cheese Steak
Left:
Onions and sauce
Right:
Onions, Bell pepper, and extra sauce
Philly cheese steak, a sandwich containing chopped steak, melted cheese and sometimes peppers and onions. This loaded cheese steak recipe is topped with a melted Provolone cheese sauce instead of just melted Provolone cheese...Mmmmm!
Loaded and with extra sauce may require an extra napkin, but your taste buds will thank you!
Ingredients:
Steak / Sandwich
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 follows
Sauteed Onions and Peppers, recipe follows
Provolone Sauce
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2 cups whole milk, heated
1 cup grated provolone cheese
1/4 cup grated Parmigiano-Reggiano
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Sauteed Onions and Peppers
2 tablespoons olive oil
1 green bell pepper, sliced (cut slices in half)
1 small onion, sliced (cut slices in half)
Salt and freshly ground black pepper
Directions:
Steak / Sandwich
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. Top with the onions and peppers. Add additional cheese sauce, if desired.
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.
Whisk in the provolone and Parmesan until combined.
Season with salt and pepper.
Sauteed Onions and Peppers
Heat the oil in medium saute pan over high heat.
Add the onions and peppers.
Cook until soft.
Season with salt and pepper.