Cheesesteak with Strip Loin (Philadelphia)

Philadelphia's most iconic food is a sandwich: hot beef and melty cheese on a long flaky roll. Often imitated, the cheesesteak endures, whether served slathered with Cheez Whiz at a corner deli or dressed up with Kobe beef at an elegant restaurant. In 1930, the cheesesteak was invented when Pat Olivieri, a hot dog vendor and namesake to Pat's King of Steaks, threw beef on his grill to make a sandwich. A passing cab driver asked for one, too, and soon Olivieri had a following. However a cheesesteak is consumed (with provolone, Whiz, or American cheese; "wit" fried onions or not) or wherever one is eaten (scarfed down before a ballgame or munched on several hours into a night out), each bite is always worth savouring.

Steak:
2 (2½ lb) strip loin, trimmed
extra-virgin olive oil
sea salt
black pepper, freshly ground
soft hoagie rolls, split ¾ open

Provolone Sauce:
1 Tbsp. unsalted butter
1 Tbsp. all-purpose flour, unbleached
2 cups whole milk, heated
1 cup aged provolone cheese, grated
¼ cup Parmigiano Reggiano, grated
1 tsp. sea salt
¼ tsp. black pepper, freshly ground

Sautéed Peppers:
2 Tbsp. extra-virgin olive oil
2 poblano peppers, thinly sliced
2 Cubano peppers, thinly sliced
sea salt
black pepper, freshly ground

Caramelized Onions:
2 Tbsp. butter
1 Tbsp. Canola oil
3 large Spanish onions, peeled, halved and thinly sliced
1 tsp. sea salt
¼ tsp. black pepper, freshly ground

Sautéed Mushrooms:
2 Tbsp. extra-virgin olive oil
1 Tbsp. butter
1½ lbs mushrooms (cremini and shiitake), coarsely chopped
3 Tbsp. fresh parsley leaves, finely chopped
sea salt
black pepper, freshly ground

Place steak in freezer for 30-45 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 45-60 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.

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 4-5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper.

Heat butter and oil in a large sauté pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30-40 minutes.

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.

Heat the oil in medium sauté pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.

Makes 4 servings.