Philly Cheesesteak: Difference between revisions

'''1 (12­ ounce)''' flank steak, trimmed<br>'''¹/₄''' teaspoon kosher salt<br>'''¹/₄''' teaspoon freshly ground black pepper'''<br>2 (5 ­inch)''' Portobello mushroom caps<br>'''2''' teaspoons extra­virgin olive oil, divided<br>'''1''' cup thinly sliced onion<br>'''1 ¹/₂''' cups thinly sliced green bell pepper<br>'''2''' teaspoons minced garlic<br>'''¹/₂''' teaspoon Worcestershire sauce<br>'''¹/₂''' teaspoon lower­ sodium soy sauce<br>

'''2''' teaspoons all-purpose flour<br>'''¹/₂''' cup 1% low­fat milk<br>'''1''' ounce provolone cheese, torn into small pieces<br>'''2''' tablespoons grated Parmigiano ­Reggiano cheese<br>'''¹/₄''' teaspoon dry mustard<br>'''4 (3 ­ounce)''' hoagie rolls, toasted;