Bobby's Philly Cheesesteak

This sandwich was sooooooooo GOOD, my stomach is growling just thinking about it.  I really really wish I was eating it again right now.  This recipe is from none other than Bobby Flay!  I have become a big fan of his lately, because I have LOVED every recipe I have tried out of the Throwdown with Bobby Flay Cookbook.  I almost took that cookbook back, because it was like the fourth one I bought within 30 days, but I am SO glad I didn't take it back, because I really do LOVE it.  

Anyway,  This sandwich was really really good.  The steak was amazing.  I used two, medium-sized (not sure the weight) New-York strips and had plenty left over.  One steak is more than enough for two sandwiches.  New York strips can be pretty pricey, but wait for them to go on sale and then try this recipe, because you will not be disappointed.  The Provolone sauce was so thick and creamy and delicious.  I think Provolone might even be my new favorite cheese?  If you don't feel like making the sauce, it would be just as good if you just melt a piece (or two or three) of Provolone over the meat and veggies.  You will LOVE this cheesesteak!

Philly Cheesesteak

adapted from: Bobby Flay

(Printable Recipe)

3 Tbl. unsalted butter

1 Tbl. canola oil

2-3 onions, halved and thinly sliced

kosher salt and freshly ground black pepper

4 Tbl. olive oil, plus more for cooking the steak

2 poblano chiles, thinly sliced

2 green bell peppers, thinly sliced

1 1/2 lbs. mushrooms, coarsely chopped

1 (2 lb.) New York strip loin, placed in the freezer for 30               minutes, then very thinly sliced

6-8 hoagie rolls

Provolone sauce

Heat 2 Tablespoons of the butter and the canola oil in a large saute pan over medium heat.  Add the onions, season with salt and pepper and cook, stirring occasionally, until soft; add the poblanos and green peppers and saute until tender, about 5 minutes.  Season with salt and pepper. Remove veggies from pan and set aside.  Heat another Tablespoon of butter and 2 Tablespoons olive oil in skillet; add the mushrooms and cook until they are golden brown, about 5-8 minutes.  Remove mushrooms from pan and add to other veggies.  Drizzle pan with a little olive oil.  Season the meat with salt and pepper and cook in batches until just cooked through, about 45 seconds per side.  Place several slices of the meat on the bottom half of each roll, spoon some of the cheese sauce over the meat and top with the vegetables.  Serves: 6-8.   

Provolone Sauce:

1 Tbl. unsalted butter

1 Tbl. all-purpose flour

2 c. milk  

2 c. grated Provolone cheese

1/4 c. freshly grated Parmesan cheese

1 tsp. kosher salt

1/4 tsp. freshly ground black pepper  

Melt the butter in a medium saucepan over medium heat.  Whisk in the flour and cook for 1 minute.  Slowly whisk in the milk, increase the temperature to high and cook, whisking constantly until thickened, about 4-5 minutes.  Remove from the heat and whisk in the Provolone, Parmesan, salt and pepper.  Serve warm.