Philly Cheesesteaks all gussied up Recipe by Monte

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Ingredients

basic as you can get: Thinly sliced beef
with a spatula. Slices of cheese are then placed over the meat, letting it
because Bobby Flay went with raw strip loin and I just cut slices of cooked
easily fit the mushrooms and peppers in one skillet. This recipe is for 4 sandwiches. You can vary the proportions using more or
less beef. You can even leave out an
addition or two. But if you go with the
whole recipe, you’ll as big a fan of Philly Cheesesteaks as I am. Here is the recipe:
Recipe
for Philly Cheesesteaks adapted from Bobby Flay
Makes 4 Cheesesteaks. Takes about 30 minutes prep. another 40 mins. caramelizing onions and very little time on the stove.
Sliced Leftover Roast Beef cut into strips
Salt and freshly ground black pepper
Soft hoagie rolls, split 3/4 open
Provolone Sauce, recipe follows
Sauteed Mushrooms, recipe follows
Caramelized Onions, recipe follows
Sauteed Peppers, recipe follows
1. Make the Caramelized Onions:
2 tablespoons unsalted butter
3 large Spanish onions, peeled, halved and thinly sliced
1/4 teaspoon freshly ground black pepper
Heat butter and oil in a large saute pan over medium heat. Add the onions,
season with salt and pepper, and cook slowly until golden brown and caramelized,
stirring occasionally, approximately 30 to 40 minutes.
2. Make the Provolone Sauce:
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2 cups whole milk, heated
8 oz. sliced provolone cheese cut into strips
1/4 cup grated Parmigiano-Reggiano
1/4 teaspoon freshly ground black pepper
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 and
whisk in the provolone and Parmesan until combined; season with the salt and
pepper.
1 tablespoon unsalted butter
1.5 pounds mushrooms (I used
Creminis ), sliced
3 tablespoons finely chopped fresh parsley leaves
Salt and freshly ground black pepper
Heat butter and oil in a large saute pan over medium heat. Add the onions,
season with salt and pepper, and cook slowly until golden brown and
caramelized, stirring occasionally, approximately 30 to 40 minutes.
2 green peppers, thinly sliced
2 red peppers, thinly sliced
Salt and freshly ground black pepper
Heat the oil in medium saute pan over high heat. Add the peppers and cook