Philly Cheese Steak
"It's hard to think of Philadelphia without thinking of the cheesesteak, a sandwich containing chopped steak, melted cheese and sometimes peppers and onions. The big cheese steak debate, ongoing between rival restaurants Pat's and Geno's, is whether the steak should be topped with Provolone or American cheese, or canned cheese whiz. Bobby Flay's loaded cheese steak recipe is topped with a melted Provolone sauce, onions, peppers and mushrooms...."
INGREDIENTS
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2 to 2 1/2 pound strip loin, trimmed
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Olive oil
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Salt and freshly ground black pepper
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Soft hoagie rolls, split 3/4 open
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Provolone Sauce, recipe follows
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Sauteed Mushrooms, recipe follows
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Caramelized Onions, recipe follows
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Sauteed Peppers, recipe follows
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1 tablespoon unsalted butter
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1 tablespoon all-purpose flour
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2 cups whole milk, heated
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1 cup grated aged provolone cheese
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1/4 cup grated Parmigiano-Reggiano
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1 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
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2 tablespoons olive oil
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1 tablespoon unsalted butter
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1 1/2 pounds mushrooms (cremini and shiitake), coarsely chopped
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3 tablespoons finely chopped fresh parsley leaves
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Salt and freshly ground black pepper
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2 tablespoons unsalted butter
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1 tablespoons canola oil
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3 large Spanish onions, peeled, halved and thinly sliced
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1 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
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2 tablespoons olive oil
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2 poblano peppers, thinly sliced
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2 Cubano peppers, thinly sliced
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Salt and freshly ground black pepper
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