Philly cheesesteak

Philly cheesesteak 

1 # beef of choice. (We used round!)

2 T olive oil 

2 onions

2 green peppers

1 T garlic

1 t worstechire 

1 t soy sauce

2 T maple syrup 

2 T cider vinegar 

Salt & pepper

Cheese sauce: 

2 T flour

2 T butter

2.5 cups whole milk 

1# 12 month aged provolone

5 oz parmasean 

2 T sweet & spicy mustard 

Salt & pepper

Slice your beef!! It works better if it's frozen = thinner slices and locks in moisture! Heat up the olive oil med heat.. Cook meat while you chop onions and peppers. 

When the meat is done cook the onions in same pan.. 4 min 

Add peppers cook 3 min

Add garlic cook 5 min

Move this to the back burner since it's almost done and start melting butter in new pan for cheese sauce.. Also prep/shred your cheeses. 

Add the worstechire, soy, maple salt pepper and meat to the onions and peppers and let sit on low heat while cheese sauce cooks 

Add flour to butter, make roux. Then add the milk, salt, pepper, and I ground in 1/2 nut of fresh nutmeg. ( I find it enhanced cheese flavors!) 

Whisk until thickened and then add cheeses!! Stir until melted on low-med heat! 

Toast or prep your buns however... Add some mayo? Maybe ketchup if desired!! (Yum, the ketchup helps balance out with acidity!) 

Take about half the meat mixture and 1/3 cheese mixture and combine.. And place on buns! 

I was super full after just one.. So I'm using the leftover meat onion pepper mixture and cheese sauce as a baked Philly Mac and cheese tomorrow, with crushed jalapeño chips on top! Nom nom!!