Philly Cheesesteak

Philly Cheesesteak


• 4 Turano Philly Soft Hoagie Rolls
• 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


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

② 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).

③ 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.

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