Philly Cheese Steak on Ciabata

PROVOLONE SAUCE:
1. Melt 1tbsp butter in a medium saucepan over medium heat.
2. Whisk in 1tbsp flour and cook for 1 minute.
3. Slowly whisk in 2 cups of warm whole milk, and cook, whisking constantly until thickened about 4 - 5 minutes.
4. Remove the mixture from the heat and whisk in 1 cup Provolone (grated) and 1/4 cup Parmigiano-Reggiano (grated) until combined;
5. Season with the salt and pepper.

SAUTEED MUSHROOMS:
1. Heat 2 tbsp olive oil and 1 tbsp unsalted butter in a large sauté pan over high heat.
2. Add the 1 1/2 lbs mushrooms (I mixed White and Shiitake mushrooms) and cook until the mushrooms are golden brown.
3. Stir in 3 tbsp finely chopped fresh parsley and season with salt and pepper.

CARAMELIZED ONIONS:
1. Heat 2 tbsp butter and 1 tbsp olive oil in a large sauté pan over medium heat.
2. Add 3 large thinly sliced white onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.

SAUTEED PEPPERS:
1. Heat the oil in medium sauté pan over high heat.
2. Add 4 crushed garlic and 2 large Red Bell Peppers (cut into strips) and cook until soft.
3. Season with salt and pepper.

STRIP LOIN:
1. Heat griddle or grill pan over high heat.
2. Prepare 2- 2 1/2 lbs of strip loin by having it sliced very thinly.
3. Brush steak slices with oil and butter and season with salt and pepper.
4. Cook for 10 to 12 seconds per side or according to preferred doneness.

To serve, place several slices of the meat on the bottom half of the Ciabata, spoon some of the cheese sauce over the meat, and top with the mushrooms, onions, and peppers. Place in a sandwich press and serve with a bowl of soup or side salad.