cheesesteak sandwich

Cheesesteak sandwich

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

Provolone Sauce:

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

Sauteed Mushrooms:

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

Caramelized Onions:

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

Sauteed Peppers:

Salt and freshly ground black pepper

Provolone Sauce:

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.