Philly Cheesesteak - White Dog Cafe

I wrote this recipe down from the White Dog Cafe Cookbook, the cookbook wasn't mine, but I wanted to try them. The Cafe is in Philadelphia.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2  tablespoons olive oil
• 2  large yellow onions, thinly sliced
• 2  large portabella mushroom caps, thinly sliced
• 1 1⁄2 teaspoons salt
• 1  lb  trimmed  flank steak, paper thin
• 1⁄2 teaspoon fresh ground pepper
• 1 1⁄2 cups  grated monterey jack pepper cheese
• 2  soft crusted long French baguettes or 4  italian style  hoagie rolls

Directions

1. Preheat the oven to 400*.
2. Heat the oil in a large saute pan over medium-high heat until it ripples.
3. Add the onions and cook until soft, about 5 minutes.
4. Add the mushrooms and 1 teaspoon of the salt and saute until tender, about 5 minutes.
5. Add the flank steak, the remaining 1/2 teaspoon salt, pepper and saute until meat is cooked through about 5 more minutes.
6. Remove from heat.
7. Sprinkle cheese over the top, cover the pan, and set aside until the cheese melts.
8. Meanwhile, slice the baguettes lengthwise.
9. Place, cut sides up, on a baking sheet, and toast in the oven until crisp (4 to 5 minutes).
10. Fill the baguettes with the meat and cheese.
11. Cut each into 2 portions.
12. Serve immediately.