Philly Cheesesteak Sandwiches
These sandwiches got a thumbs up from the whole family.
Ingredients
- 1 12oz. flank steak
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 5" portobello mushroom caps
- 2 teaspoons extra virgin olive oil
- 1 onion very thinly sliced
- 1 red pepper very thinly sliced
- 2 cloves garlic minced
- ½ teaspoon Worcestershire sauce
- ½ teaspoon soy sauce
- 2 teaspoons all-purpose flour
- ½ cup milk
- 4 slices provolone cheese torn into small pieces
- 2 Tablespoons grated Parmesan cheese
- ¼ teaspoon dry mustard
- 4 mini baguettes
Instructions
- Place the beef in the freezer for 15 minutes. Cut the beef across the grain into thin slices. Sprinkle the beef with salt and pepper.
- Remove the brown gills from the underside of the mushroom caps with a spoon and discard them.
- Thinly slice the mushroom caps.
- Heat a large skillet over medium heat. Add 1 teaspoon of oil to the pan, swirl to coat. Add beef to pan and sauté until no longer pink. Remove beef from pan.
- Add additional teaspoon of oil to pan. Add mushrooms, onion, pepper, and garlic and sauté until onions and peppers are soft.
- Add beef back to pan and heat for a minute.
- Remove from heat and stir in Worcestershire sauce and soy sauce. Keep warm on low heat.
- Place flour in a small saucepan, gradually add milk, stirring with a whisk until well blended.
- Bring to a simmer over medium heat, cook for 1 minute or until slightly thickened. Remove from heat.
- Add cheeses and mustard , stirring until smooth.
- Divide the beef mixture among the rolls. Top with cheese mixture.
Notes
This recipe was adapted from Cooking Light Magazine.