Philly Cheesesteaks all gussied up Recipe

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
View Full Recipe at CHEWING THE FAT