adapted from: Bobby Flay
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.