Philly Cheese Steak

1 pound top loin or sirloin, sliced as thin as possible (ask for it to be sliced on a meat slicer from your butcher, if possible)

2 tablespoons vegetable oil

4 tablespoons olive oil, divided

1 yellow onion, julienned

1 pint cremini mushrooms, quartered

1 green bell pepper, seeded and sliced thin

salt and pepper

8 slices white American cheese, sliced thin

4 hoagie rolls (Amoroso brand is my favorite)

Heat a sauté pan over medium-low heat with 1 tablespoon of olive oil.  Add the onions and cook, stirring occasionally until caramelized, about 20-25 minutes.  Season to taste with salt and pepper and set aside to keep warm.

Meanwhile, heat another sauté pan over medium heat, add 2 tablespoon of olive oil. Sauté the mushrooms until golden brown and all of the liquid has cooked out, about 10-15 minutes.  Season to taste with salt and pepper and set aside to keep warm and don’t wash the sauté pan; place the same pan over medium heat with the remaining olive oil, add the green peppers and cook until soft and a little golden, about 8-10 minutes.  Season to taste with salt and pepper, and set aside to keep warm.

Using the same sauté pan over medium heat, add the vegetable oil; add the meat, sauté it quickly seasoning with salt and pepper; when just cooked through, top with the cheese and stir to melt quickly.

Place in a hoagie roll with peppers, onions and mushrooms.