White Dog Café's Philly Cheese Steak
"A creamy gravy enriched with cheese gives us Philadelphia's famed cheese steak, which has managed to retain its historic authenticity in places like Judy Wick's White Dog Café, using citified baguettes or hoagie rolls rather than country biscuits." –Betty Fussell
- 2 tablespoons olive oil
- 2 large yellow onions, thinly sliced (about 4 cups)
- 2 large Portobello mushroom caps, thinly sliced (about 3 cups)
- 1 1/2 teaspoons salt
- 1 pound trimmed flank steak, sliced as thinly as possible (preferably on a slicer)
- 1/2 teaspoon freshly ground black pepper
- 1 1/2 cups grated pepper Jack cheese
- 2 soft-crusted long baguettes, or 4 Italian-style hoagie rolls
Preheat the oven to 400ºF.
Heat the oil in a large non-reactive sauté pan over medium high heat. Add the onions and cook until soft, about 5 minutes. Add the mushrooms and 1 teaspoon of the salt and sauté until tender, about 5 minutes. Add the flank steak and the remaining 1/2 teaspoon salt, and the pepper and sauté until the meat is cooked through, about 5 minutes more.
Remove the pan from the heat. Sprinkle the cheese over top, cover the pan and set aside until the cheese melts, around 5 minutes.
Meanwhile, slice the baguettes lengthwise. Place cut-side down on a baking sheet, and toast until crisp, 4 to 5 minutes.
Fill the baguettes with the meat and cheese. Cut each into two portions. Serve immediately, with or without ketchup.