Cat's Cheesesteak Sami with Provolone Sauce

Yield: 4 servings

6 tablespoons extra-virgin olive oil
1 large yellow onion, thinly sliced
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1 cup cremini mushrooms, thinly sliced
Kosher salt and freshly ground black pepper
2 tablespoons finely chopped fresh oregano
1 1/2 pounds rib-eye steak, about 1-inch thick

4 crusty hoagie rolls, halved

Provolone Sauce:
3 tablespoons unsalted butter
1/4 cup all-purpose flour
4 cups whole milk
4 ounces grated Provolone cheese
Kosher salt and freshly ground black pepper

1. In a large skillet heat 3 tablespoons of oil over medium-high heat.
2. Add the onion, peppers, mushrooms, and a pinch of salt and pepper. Cook, stirring frequently, until the vegetables are softened and lightly browned, about 6 to 8 minutes.
3. Remove the vegetables from the pan and cover to keep warm. Add the remaining 3 tablespoons of oil into the pan and return the pan to the stove on medium-high heat.
4. Season both sides of the rib-eye steak with salt, pepper and chopped oregano. Put the steak into the hot pan and cook for 5-6 minutes before turning the steak and cooking on the other side for another 5-6 minutes for medium-rare. Remove the cooked steak from the pan and place on a plate. Cover with foil and allow the steak to rest for 10 minutes.
5. While the steak rests, make the provolone sauce. Start by melting the butter into a large saucepan over medium heat.
6. Add the flour to the melted butter and whisk to create a thick paste or roux.
7. Slowly pour 3 cups of the milk into the saucepan, at the same time whisking vigorously to prevent lumping. Continue to whisk the sauce for about 8 minutes until creamy and thick, and coats the back of a wooden spoon without dripping.
8. Lower the heat to low. Add the grated Provolone cheese into the sauce, continually whisking until the cheese is fully melted.
9. Add the remaining one cup of whole milk to thin the sauce.
10. Season the sauce with salt and pepper to taste.
11. Thinly slice the steak, placing about 6 ounces of meat into each of the rolls. Top with the sautéed vegetables and spoon the provolone sauce on top. Serve immediately.

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