2 lbs ribeye or strip loin, trimmed of fat
4 soft sub rolls
4-6 oz. button mushrooms, sliced
1 onion, thinly sliced
1 green bell pepper, thinly sliced
2 Tbsp vegetable oil
1 Tbsp unsalted butter
1 Tbsp all-purpose flour
2 C whole milk, warmed
1 C provolone, grated
salt and pepper, to taste
One hour before starting, place steak in freezer.
Preheat oven to 400 F degrees.
Remove steak from freezer. Slice very thinly with a very sharp knife. Use a meat/deli cutter if you have one.
Melt 1 Tbsp olive oil in a medium pan, over medium heat. Sauté onions until caramelized. Set aside.
Cook green peppers until softened. Add sliced mushrooms and cook another 5-7 minutes.
Place sub rolls on a baking sheet and toast for 5 minutes, until slightly crunchy.
Heat remaining vegetable oil. Cook meat in two batches, so each gets browned and crispy. Return onions, mushrooms, and peppers, to the meat and combine. Divide into fourths and spoon into toasted rolls.
In a medium saucepan, melt butter, over medium heat. Add flour. Stir until mixture is thickened. Whisk in milk.
Cook for 5 minutes, or until thickened.
Remove sauce from heat and stir in grated provolone. Season with salt and pepper. Pour mixture onto meat, in sub rolls.