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 grill 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 cheese sauce over the meat, and top with
the mushrooms, onions, and peppers.
Provolone Sauce-
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2 cups whole milk, heated
1 cup grated aged provolone cheese
1/4 cup grated Parmigiano-Reggiano
1 teaspoon kosher salt
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.
Sauteed Mushrooms-
2 tablespoons olive oil
1 tablespoon unsalted butter
1 1/2 pounds mushrooms (cremini and shiitake), coarsely
chopped
3 tablespoons finely chopped fresh parsley leaves
Salt and freshly ground black pepper
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.
Caramelized Onions-
2 tablespoons unsalted butter
1 tablespoons canola oil
3 large Spanish onions, peeled, halved and thinly sliced
1 teaspoon kosher salt
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.
Originally Submitted
3/24/2011
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