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Receta Philly Cheesesteaks all gussied up

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Ingredientes

  • 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
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