Philly Cheesesteak

Name: Philly Cheesesteak
Ingredients: 1 (12-ounce) flank steak, trimmed; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 2 teaspoons extra-virgin olive oil, divided; 1 cup thinly sliced onion; 2 (5-inch) portobello mushroom caps, sliced; 1 1/2 cups thinly sliced green bell pepper; 2 teaspoons minced garlic; 1/2 teaspoon Worcestershire sauce; 1/2 teaspoon lower-sodium soy sauce; 2 teaspoons all-purpose flour; 1/2 cup 1% low-fat milk; 1 ounce provolone cheese (about 1/4 cup), torn into small pieces; 2 tablespoons grated fresh Parmigiano-Reggiano cheese; 1/4 teaspoon dry mustard; 4 (3-ounce) hoagie rolls, toasted

16 ingredients

4 steps

Ingredients

1 (12-ounce) flank steak, trimmed
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 teaspoons extra-virgin olive oil, divided
1 cup thinly sliced onion
2 (5-inch) portobello mushroom caps, sliced
1 1/2 cups thinly sliced green bell pepper
2 teaspoons minced garlic
1/2 teaspoon Worcestershire sauce
1/2 teaspoon lower-sodium soy sauce
2 teaspoons all-purpose flour
1/2 cup 1% low-fat milk
1 ounce provolone cheese (about 1/4 cup), torn into small pieces
2 tablespoons grated fresh Parmigiano-Reggiano cheese
1/4 teaspoon dry mustard
4 (3-ounce) hoagie rolls, toasted

Directions

1

Cut beef into thin slices; sprinkle with salt and pepper.
2

Heat a large nonstick skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add beef to pan; saute 2 minutes or until beef loses its pink color, stirring constantly. Remove beef from pan. Add 1 teaspoon oil to pan. Add onion; saute 3 minutes. Add mushrooms, bell pepper, and garlic; saute 6 minutes. Return beef to pan; saute 1 minute or until thoroughly heated and vegetables are tender. Remove from heat. Stir in Worcestershire and soy sauce; keep warm.
3

Place flour in a small saucepan; gradually add milk, stirring with a whisk until blended. Bring to a simmer over medium heat; cook 1 minute or until slightly thick. Remove from heat. Add cheeses and mustard, stirring until smooth. Keep warm (mixture will thicken as it cools).
4

Hollow out top and bottom halves of hoagie rolls, leaving a 1/2-inch-thick shell; reserve torn bread for another use. Divide beef mixture evenly among bottom halves of hoagie rolls. Drizzle sauce evenly over beef mixture; replace top halves.