Ingredients
- 2 to two 1/2 pound strip loin, trimmed
- Essential olive oil
- Salt and freshly ground pepper
- Soft sub rolls, split 3/4 open
- Provolone Sauce, recipe follows
- Sauteed Mushrooms, recipe follows
- Caramelized Onions, recipe follows
- Sauteed Peppers, recipe follows
- Provolone Sauce:
- 1 tablespoon unsalted butter
- 1 tablespoon all-purpose flour
- 2 cups dairy, heated
- 1 cup grated aged provolone cheese
- 1/4 cup grated Parmigiano-Reggiano
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground pepper
- Sauteed Mushrooms:
- two tablespoons essential 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 pepper
- Caramelized Onions:
- two 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 pepper
- Sauteed Peppers:
- two tablespoons essential olive oil
- 2 poblano peppers, thinly sliced
- 2 Cubano peppers, thinly sliced
- Salt and freshly ground pepper
Directions
Place steak in freezer for 30-45 minutes this will make it simpler to slice the meat. Take away the meat in the freezer and slice very thinly.
Heat griddle or grill pan over high temperature. Brush steak slices with oil and season with pepper and salt. Prepare for 45 to a minute per side.
Place several slices from the meat at the base 1 / 2 of the roll, spoon a few of the cheese sauce within the meat, and top using the mushrooms, onions, and peppers.
Provolone Sauce:
Melt butter inside a medium saucepan over medium heat. Whisk within the flour and prepare for one minute. Gradually whisk within the warm milk, and prepare, whisking constantly until thickened, about four to five minutes. Take away the mixture in the heat and whisk within the provolone and Parmesan until combined season using the pepper and salt.
Sauteed Mushrooms:
Heat oil and butter inside a large saute pan over high temperature. Add some mushrooms and prepare before the mushrooms are golden brown. Stir within the parsley and season with pepper and salt.
Caramelized Onions :
Heat butter and oil inside a large saute pan over medium heat. Add some onions, season with pepper and salt, and prepare gradually until golden brown and caramelized, stirring from time to time, roughly thirty to forty minutes.
Sauteed Peppers:
Heat the oil in medium saute pan over high temperature. Add some peppers and prepare until soft. Season with pepper and salt.