Philly Cheesesteak

Directions

1. 1
   {"0":"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.","4":"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.","8":"Provolone Sauce:","9":"1 tablespoon unsalted butter","10":"1 tablespoon all-purpose flour","11":"2 cups whole milk, heated","12":"1 cup grated aged provolone cheese","13":"1\/4 cup grated Parmigiano-Reggiano","14":"1 teaspoon kosher salt","15":"1\/4 teaspoon freshly ground black pepper","18":"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.","20":"Sauteed Mushrooms:","21":"2 tablespoons olive oil","22":"1 tablespoon unsalted butter","23":"1 1\/2 pounds mushrooms (cremini and shiitake), coarsely chopped","24":"3 tablespoons finely chopped fresh parsley leaves","25":"Salt and freshly ground black pepper","28":"Heat oil and butter in a large saute 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.","30":"Caramelized Onions:","31":"2 tablespoons unsalted butter","32":"1 tablespoons canola oil","33":"3 large Spanish onions, peeled, halved and thinly sliced","34":"1 teaspoon kosher salt","35":"1\/4 teaspoon freshly ground black pepper","38":"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.","40":"Sauteed Peppers:","41":"2 tablespoons olive oil","42":"2 poblano peppers, thinly sliced","43":"2 Cubano peppers, thinly sliced","44":"Salt and freshly ground black pepper"}