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1
Place steak in freezer for 30 to 45 minutes; this makes it easier to slice the meat. Remove the meat from the freezer and slice very thinly.
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2
Heat griddle or grill pan over high heat. Brush steak slices with oil and season with salt and pepper. Cook for 45 to 60 seconds per side.
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3
Provolone Sauce:
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4
1 tablespoon unsalted butter
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5
1 tablespoon all-purpose flour
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6
2 cups whole milk, heated
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7
1 cup grated aged provolone cheese
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8
1/4 cup grated Parmigiano-Reggiano
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9
1 teaspoon kosher salt
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10
1/4 teaspoon freshly ground black pepper
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11
Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4 to 5 minutes. Remove the mixture from the heat and whisk in the provolone and Parmesan until combined; season with the salt and pepper.
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12
Sauteed Mushrooms:
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13
2 tablespoons olive oil
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14
1 tablespoon unsalted butter
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15
1 1/2 pounds mushrooms (cremini and shiitake), coarsely chopped
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16
3 tablespoons finely chopped fresh parsley leaves
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17
Salt and freshly ground black pepper
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18
Heat oil and butter in a large saute pan over high heat. Add the mushrooms and cook until the mushrooms are golden brown. Stir in the parsley and season with salt and pepper.
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19
Caramelized Onions:
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20
2 tablespoons unsalted butter
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21
1 tablespoons canola oil
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22
3 large Spanish onions, peeled, halved and thinly sliced
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23
1 teaspoon kosher salt
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24
1/4 teaspoon freshly ground black pepper
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25
Heat butter and oil in a large saute pan over medium heat. Add the onions, season with salt and pepper, and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30 to 40 minutes.
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26
Sauteed Peppers:
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27
2 tablespoons olive oil
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28
2 poblano peppers, thinly sliced
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29
2 Cubano peppers, thinly sliced
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30
Salt and freshly ground black pepper
