Philly Cheese Steak Sammich

It's amazing that little mundane things that a lot of us don't think about twice, will amaze and make the person you think you know the best so very happy.

Shortly before Christmas a new convenience store opened a couple of blocks from our house.  If you're in this area, it's a Weigels.  A.J. is thrilled and looks forward to stopping  there everyday and twice on Sundays.  Hey, I was happy because he was happy.  He called me one morning as I was leaving the house for work to tell me  I HAD to stop at Weigels and get one of their stuffed biscuits.  So I did, it was pretty good, a lot lighter and less breadier than biscuits from the fast food joints. 

Several days later he said, "You have to try their stuffed Philly Cheese Steak Sandwich, talk about on time."  I told him I've never eaten a Philly Cheese Steak before and he thought I was joking but seriously, it never appealed to as a "must try".  I tried and I REALLY liked!

Since I haven't had a Philly Cheese Steak before, especially from Philly, please don't hop on me because it's not authentic, but do try it because baby, it totally rocks!

2 lbs. lean sirloin sliced very thin

Olive oil
McCormick's Montreal Grill Seasoning
Kosher salt and freshly ground black pepper
Butter
2 tablespoons all-purpose flour
1-1/2 to 2 cups beef broth
6 Hoagie rolls
Creamy Cheesy Sauce, recipe follows
8 ounces sliced mushrooms
1 medium sweet yellow onion, sliced into thin strips
2 Poblano peppers, de-seeded and sliced into thin strips.  Cut about the same length as the onion
Heat skillet over medium-high heat. Add 1 tablespoon of olive oil to skillet.

Place all of the steak slices in a large bowl.  Sprinkle with grill seasoning and drizzle with olive oil.  Toss the meat with your hands to evenly coast with olive oil and seasoning.  Once the skillet is heated cook steak slices about 45 seconds to 1 minute per side.  You will have to do this in batches, don't over crowd the skillet.  You just want to brown the meat.  Place the meat in another bowl and reserve.

Put the skillet back on the stove and add 2 tablespoons of olive oil and 1 tablespoon of butter.  Once the butter begins to foam, add the flour and stir constantly to cook off the flour for about five minutes.  Slowly add in the beef broth 1/2 cup at a time.  You want it a little bit thicker consistency than the broth, but not a real thick gravy.  Once you get the consistency you want, season with salt and pepper.  Add the reserved steak slices, along with all the juice that settle in the bottom of the bowl.  Move the steak slices around to get them covered with the gravy.  Cover, lower heat to simmer and toss them around about every 15 to 20 minutes until you're ready to assemble the sammiches.

In another skillet heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat.  Once the butter has melted add in the mushrooms.  Cook the mushrooms for about 4 or 5 minutes and try not to move them around too much.  Add another tablespoon of butter and add the onions and toss them around a bit with the mushrooms and cook another 4 or 5 minutes just until the onions begin to caramelize on the edges.  At this point add 1 tablespoon of olive oil (if needed) and the Poblano peppers.  Continue cooking until the mushrooms are golden brown and the onions are caramelized.  Season with Kosher salt and freshly ground black pepper.

While you're working the veggies you can get the creamy cheesy sauce going.  I saw Rachel Ray make a similar sauce for mac-n-cheese and thought it would work for this too.
1 tablespoon butter
1 tablespoon all-purpose flour
1 cup milk and 1 cup half-n-half, heated
1 cup grated or sliced provolone cheese
1/2 cup grated Asiago cheese
1 teaspoon kosher salt
1/2 teaspoon white pepper or freshly ground black pepper

Pour the mil and half-n-half in a heat safe cup and warm in the microwave.  Melt butter in a medium saucepan over medium heat. Vigorously stir or whisk in the flour and cook for 3 minutes. Slowly stir or whisk in the warm milk.  Cook, stirring constantly until thickened, about 5 minutes. Remove the saucepan from the heat and whisk in the cheeses until combined.  Season to taste with salt and pepper.

To assemble, 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.


So now I have one more thing to scratch off the bucket list.