White Dog Café's Philly Cheese Steak

• 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.