Classic Cheese Steak Sandwich

Ingredients

Here are the following ingredients:

• 2 lb (1 kg) thinly sliced brown mushrooms, about 16 cups (4 L)
• 1 lb (500 g) thinly sliced red and green bell peppers, about 4 cups (1 L)
• 1 lb (500 g) thinly sliced yellow onion, about 4 cups (1 L)
• ½ cup (125 mL) minced garlic
• 3 tbsp (45 mL) dried oregano leaves
• ½ cup (125 mL) canola oil
• 2 tsp (10 mL) kosher salt
• 1 tsp (5 mL) freshly ground black pepper

Service

• 1 cup (250 mL) canola oil
• 4 lb (2 kg) Outside Round Flat (Philly-Style Steak Slices)
• 4 tsp (20 mL) kosher salt
• 4 tsp (20 mL) freshly ground black pepper
• 48 slices provolone cheese, about 2 lb (1 kg)
• 16 Italian hoagie or submarine rolls (9 inch/23 cm), split and lightly toasted

Preparation

1. Toss mushrooms with peppers, onions, garlic, oregano and oil. Season with salt and pepper. Arrange in single layer on large sheet pans.
2. Roast, in convection oven at 425°F (220°C), for 20 to 25 minutes or until lightly golden brown and tender. Cool, cover and refrigerate or hold for service.

Service

1. Heat 1 tbsp (15 mL) oil in large skillet set over medium-high heat. Cook 4 oz (125 g) beef, breaking up with a metal spatula, until lightly browned and just cooked through. Season with ¼ tsp (1 mL) EACH salt and pepper.
2. Add ½ cup (125 mL) mushroom-pepper mixture. Top with 3 slices (2 oz/60 g) cheese; cover until cheese is melted.
3. Arrange beef and mushroom-pepper mixture on bottom half of roll. Cap with top half.

Beef Cuts