Wednesday Recipe

Prep steak and vegetables

If not pre-sliced, freeze the steak for 20–30 minutes until slightly firm and slice very thin across the grain. Thin slices cook quickly and stay tender. Slice the green pepper and onion into thin strips.

Heat a large cast-iron skillet or heavy sauté pan over medium-high heat. Add 1 tablespoon vegetable oil and let it heat until shimmering.

Add the sliced onions and green pepper to the hot pan. Season with 1/2 tsp salt and 1/4 tsp black pepper. Sauté, stirring occasionally, until the onions are softened and beginning to brown, about 6–8 minutes. Push the vegetables to one side of the pan or transfer to a bowl and keep warm.

Return the pan to medium-high heat and add the remaining 1 tablespoon oil. Add the thinly sliced steak in an even layer (work in batches if needed so meat sears rather than steams). Let cook, undisturbed, 1 minute to brown, then stir and break into shreds with a spatula. Season with remaining 1/2 tsp salt, 1/4 tsp black pepper, and optional crushed red pepper. Drizzle Worcestershire sauce over the meat and mix with the vegetables. Cook until meat is just cooked through, about 2–3 minutes total for thin slices.

Reduce heat to low and keep the steak and peppers warm in the pan while you prepare the cheese sauce. If desired, move mixture to a warm plate and wipe the pan for toasting rolls.

In a medium saucepan, melt 3 tablespoons butter over medium heat. When butter is melted and foaming, add the 3 tablespoons flour and whisk continuously to form a smooth roux, cooking for 1–2 minutes until it smells slightly nutty but not brown.

Slowly pour in 2 cups whole milk while whisking constantly to avoid lumps. Bring the mixture to a gentle simmer over medium heat, whisking until it thickens to a smooth, pourable sauce (about 3–5 minutes).

Reduce heat to low. Add the 2 ounces cream cheese and whisk until melted and incorporated. Stir in the shredded provolone and the 4 ounces white American (or white cheddar), a handful at a time, whisking until the sauce is smooth and cheesy.

Season the sauce with 1/2 tsp salt, 1/4 tsp black pepper, 1/4 tsp garlic powder, and 1/2 tsp mustard (if using). Taste and adjust seasoning. Keep the sauce warm on the lowest heat, stirring occasionally — do not boil once the cheese has melted to prevent separation.

If toasting rolls: heat a clean skillet over medium. Spread a little butter on the cut sides of each hoagie roll and toast cut-side down until golden and crisp, about 1–2 minutes.

Divide the steak, onions, and peppers between the two hoagie rolls, piling generously. Spoon or ladle the warm white cheese sauce over the meat and vegetables until well coated. Use as much sauce as you like — for a traditional Philly experience, be generous.

Garnish with chopped parsley if desired. Serve immediately while hot.