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FeedApr 2, 2012 12:02 PM WV Food
WV LIVING shares their favorite foods
Philly Cheese Steak
Photographed by Stephanie Vannatter
One of my dreams in life is to make it to Philadelphia. I want to eat a real Philly Cheese Steak and see where Corey Matthews of Boy Meets World grew up. Until then, I will continue to dream and make my own Philly Cheese Steak.
This past weekend I wanted to try something that was a little different than the traditional cheese steak. Instead of using sliced cheese, I found a recipe with a provolone cheese sauce. It is a bit more complicated than making a regular Philly Cheese Steak and takes a bit more time, but is well worth the extra effort. The cheese sauce is creamy and delicious. Don’t be fooled when it says it makes four servings—it can easily feed six!
Philly Cheese Steak
2 to 2½ pounds strip loin, trimmed
Olive oil
Salt and freshly ground black pepper
Soft hoagie rolls, split ¾ open
Provolone Sauce, recipe follows
Sautéed Mushrooms, recipe follows
Caramelized Onions, recipe follows
Sautéed Peppers, recipe follows
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
¼ cup grated Parmigiano-Reggiano
1 teaspoon kosher salt
¼ 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 ½ pounds mushrooms, coarsely chopped
3 tablespoons finely chopped fresh parsley leaves
Salt and freshly ground black pepper
Heat oil and butter in a large sauté 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 tablespoon canola oil
3 large Spanish onions, peeled, halved and thinly sliced
1 teaspoon kosher salt
¼ 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.
Sauteed Peppers
2 tablespoons olive oil
2 Poblano peppers, thinly sliced
2 Cubano peppers, thinly sliced
Salt and freshly ground black pepper
Heat the oil in medium sauté pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.
