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1
Heat 2 tablespoons of the butter and the canola oil in a large saute pan over medium heat.
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2
Add the onions, season with salt and pepper, and cook slowly, stirring occasionally, until golden brown and caramelized, 35 to 40 minutes.
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3
Heat 2 tablespoons of the olive oil in a medium saute pan over high heat.
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4
Add the chiles and cook until soft, about 5 minutes.
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5
Season with salt and pepper.
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6
Heat the remaining 1 tablespoon butter and 2 tablespoons olive oil in a large saute pan over high heat.
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7
Add the mushrooms and cook until they are golden brown, about 8 minutes.
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8
Stir in the parsley and season with salt and pepper.
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9
Heat a griddle over high heat and drizzle with a little olive oil.
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10
Season the meat with salt and pepper and cook, in batches, until just cooked through, about 45 seconds per side.
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11
Place several slices of the meat on the bottom half of each roll, spoon some of the cheese sauce over the meat, and top with any combination of the mushrooms, onions, and peppers.
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12
Melt the butter in a medium saucepan over medium heat.
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13
Whisk in the flour and cook for 1 minute.
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14
Slowly whisk in the hot milk, increase the temperature to high, and cook, whisking constantly, until thickened, 4 to 5 minutes.
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15
Remove from the heat and whisk in the provolone, Parmesan, salt, and pepper.
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16
Serve warm.
