Provolone Sauce For Cheesesteaks Recipes

PHILLY CHEESE STEAK

Philly Cheese Steak image

It's hard to think of Philadelphia without thinking of the cheesesteak, a sandwich containing chopped steak, melted cheese and sometimes peppers and onions. The big cheese steak debate, ongoing between rival restaurants Pat's and Geno's, is whether the steak should be topped with Provolone or American cheese, or canned cheese whiz. Bobby Flay's loaded cheese steak recipe is topped with a melted Provolone sauce, onions, peppers and mushrooms.

Provided by Bobby Flay

Categories main-dish

Time 2h15m

Yield 4 servings

Number Of Ingredients 29

Ingredients

2 to 2 1/2 pound strip loin, trimmed
Olive oil
Salt and freshly ground black pepper
Soft hoagie rolls, split 3/4 open
Provolone Sauce, recipe follows
Sauteed Mushrooms, recipe follows
Caramelized Onions, recipe follows
Sauteed Peppers, recipe follows
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2 cups whole milk, heated
1 cup grated aged provolone cheese
1/4 cup grated Parmigiano-Reggiano
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
1 tablespoon unsalted butter
1 1/2 pounds mushrooms (cremini and shiitake), coarsely chopped
3 tablespoons finely chopped fresh parsley leaves
Salt and freshly ground black pepper
2 tablespoons unsalted butter
1 tablespoons canola oil
3 large Spanish onions, peeled, halved and thinly sliced
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons olive oil
2 poblano peppers, thinly sliced
2 Cubano peppers, thinly sliced
Salt and freshly ground black pepper

Steps:

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.
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.
Place several slices of the meat on the bottom half of the roll, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers.
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.
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.
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.
Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.

PROVOLONE SAUCE FOR CHEESESTEAKS

Provolone Sauce for Cheesesteaks image

This recipe is from Bobby Flay's Throwdown. He went up against Tony Luke and lost, but this sauce sounds very tasty. I love provolone on my cheesesteaks so i can't wait to try it. This is a very basic cheese - Bechamel sauce that's great on cheesesteaks. I pretty sure the provolone can be substituted with almost any cheese you wish.

Provided by Xexe383

Categories High In...

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 tablespoon unsalted butter
1 tablespoon all-purpose flour
2 cups whole milk, heated
1 cup aged provolone cheese, grated
1/4 cup parmigiano-reggiano cheese, grated
1 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

Steps:

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.
Whisk 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.

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