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- 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
