Smoky Philly Cheesesteaks
- 2 yellow onions, quartered and sliced 1/4 inch
- 6 Tbs. olive oil
- Salt and freshly ground pepper, to taste
- 3 red bell peppers, seeded and sliced 1/4 inch
- 1/2 lb. cremini or white button mushrooms,
sliced 1/8 inch thick
- 2 1/4 lb. chuck eye steak, sliced or pounded
- 1 lb. thinly sliced provolone cheese
- 6 soft hoagie rolls, split lengthwise about two-
thirds through, warmed
In a bowl, stir together the onions, 3 Tbs. of the olive oil, salt and pepper. Place the onions on the griddle and cook, stirring occasionally with a large metal spatula, until they just begin to soften, 3 to 5 minutes. Add the bell peppers and stir. Cover the grill and cook, opening it occasionally to stir the vegetables, until they are softened and the onions are light golden, about 15 minutes. Move the vegetables to the side of the griddle, or transfer to a bowl and cover. Cover the grill.
In a bowl, stir together the mushrooms, 1 Tbs. of the oil, salt and pepper. Place the mushrooms on the griddle, cover the grill and cook, opening it occasionally to stir the mushrooms, until they are softened, about 5 minutes. Add the mushrooms to the onions and bell peppers.
Cover the grill until the griddle is hot, about 5 minutes. Drizzle 2 tsp. of the oil on the griddle. Place one-third of the steak on the griddle in a single layer. Cook, chopping lightly with the spatula, until the meat is lightly browned, 1 to 2 minutes per side. Arrange the meat on half of the griddle; if you transferred the vegetables to a bowl, spoon one-third of them onto the other half of the griddle. Place one-third of the cheese in a single layer on the meat. Cover the grill and cook until the cheese melts, about 1 minute. Using the spatula, transfer the meat, cheese and vegetables to 2 of the rolls, dividing evenly. Wrap the sandwiches in aluminum foil. Repeat to make the remaining sandwiches. Serve warm. Makes 6 sandwiches.