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Philly Cheesesteak Sandwiches

These sandwiches got a thumbs up from the whole family.
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Course Main Course
Servings 4

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.