Philly Cheese Steak

Ingredients

• 2 to 2 1/2 pound strip loin, trimmed
• Olive oil
• Salt and freshly ground black pepper
• Soft hoagie rolls
• Provolone Cheese
• Sauteed Mushrooms, recipe follows
• Caramelized Onions, recipe follows
• Sauteed Peppers, recipe follows

Directions

Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly.

Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side.

Cut your hoagie roll in half.  Cover with a light layer of butter on one side and provolone cheese on the other.  Put under your broiler until the cheese is melted and the bread is golden brown.  Set aside.

Place several slices of the meat on the bottom half of the roll, and top with the mushrooms, onions, and peppers.

Sauteed Mushrooms:

2 tablespoons olive oil

1 tablespoon butter

1 1/2 pounds mushrooms, coarsely chopped

3 tablespoons finely chopped fresh parsley leaves

Salt and freshly ground black pepper

Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.

Caramelized Onions:

2 tablespoons 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

Heat butter and oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.

Sauteed Peppers:

2 tablespoons olive oil

2 poblano peppers, thinly sliced

2 Cubano peppers, thinly sliced

Salt and freshly ground black pepper

Heat the oil in medium saute pan over high heat. Add the peppers and cook until soft. Season with salt and pepper.

Chicken and Portobello Panini

2 plum tomatoes sliced

1 TBS olive oil

1 TBS red wine vinegar

1/2 tsp Italian seasoning mix

1/2 tsp salt

1/4 tsp pepper

1 garlic clove minced

2 large portobello mushrooms

1 large white onion sliced 1/2 inch thick

1 cup grated provolone cheese

8 slices Italian Bread

1 cup shredded roasted chicken

Slice tomatoes and set aside.  In a small bowl combine the oil, vinegar, the Italian seasoning mix, salt, pepper, and garlic.  Whisk well.  Brush both sides of the mushrooms and onions.  

Heat grill pan over medium-high heat.  Place mushrooms and onions onto grill pan and place panini press on top of them.  Grill 4-6 minutes, turning once.  Remove to a cutting board and slice mushrooms and onions.  Set aside.

Grate cheese.  To assemble the sandwich, brush one side of each bread slice with olive oil.  Arrange four slices oil side down on cutting board.  Top half of the cheese.  The arrange with chicken, mushrooms, onion and tomatoes over cheese.  Top with remaining cheese and then put the other slices of bread, oil side up.  Heat panini pan Place sandwich on pan and press with panini press.  Grill 4-6 minutes turning once.  

Roasted Vegetable Focaccia Sandwich

This sandwich is absolutely heavenly.  It is packed full of flavor.  The first time I made it my husband turned up his nose and said, "A sandwich without meat, I'm a man, I need meat".  But when he tried it he loved it!  Even manly men can eat this sandwich!

1 loaf of focaccia bread

mayonnaise

1 small eggplant, sliced 1/4 inch thick

1 small zucchini, sliced 1/4 inch thick 

1 small yellow squash, sliced 1/4 inch thick

2 plum tomatoes

fresh basil, julienned 

 fresh mozzarella cheese

2 TBS olive oil

2 garlic cloves, minced

1 1/2 tsp salt

1 tsp pepper

Put your sliced vegetables in a large bowl that has a lid.  Add the minced garlic, olive oil, salt and pepper in the bowl.  Put the  lid on and shake softly.  This will distribute the oil around  to all of the vegetables.  Lay in a single layer on sheet pans and roast on 425 degrees for 20 minutes or until soft.

In the meantime.  Slice your tomatoes and mozzarella and set aside.  Slice your fococcia bread in half, horizontally.  Sprinkle lightly with olive oil and set aside.  When the vegetables are done, remove from oven to cool slightly.  Put the focaccia bread under the broiler until lightly toasted.

To assemble sandwich, lightly cover bread with mayonnaise.  Then layer on the vegetables. Followed by, the tomatoes, mozzarella and fresh basil. Serve and enjoy!