How to Make Philly cheese steak?

 

Ingredients

• For the steak,
• 900g to 1.1kg beef fillet, trimmed
• Olive oil
• Salt and freshly ground black pepper
• Soft hoagie rolls, split 3/4 open
• Sauteed Mushrooms, recipe follows
• Provolone Sauce, recipe follows
• Caramelized Onions, recipe follows
• Sauteed Peppers, recipe follows

• For the provolone sauce,
• 15g unsalted butter
• 1 tbsp plain flour

Method

• For the steak:
• 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 griddle 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 provolone sauce over the meat, and top with the mushrooms, onions, and peppers.
• For the 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 and whisk in the provolone and Parmesan until combined; season with the salt and pepper.
• For the sauteed mushrooms:
• Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.
• For the caramelized onions:
• 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.
• For the sauteed peppers:
• Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.
• Enjoy