Philly Cheesesteak with Gouda

Packed with flavor, this classic sandwich is so delicious and a great way to use up your leftover roast beef. VIDEO https://youtu.be/dRcgZiwnYJg

• Ready In: 45 mins
• Yields: 4 sandwiches

Ingredients

• MARINADE

• 1⁄4 cup low sodium beef broth
• 1⁄2 tablespoon Worcestershire sauce
• 1⁄2 tablespoon Dijon mustard
• 1  teaspoon cooking sherry
• 1  large garlic clove, pressed
• 1⁄2 teaspoon  herbes de provence
• 1⁄4 teaspoon  smoked paprika
• 1  lb eye of round roast, cooked and thinly sliced

• SANDWICH

• 4  hoagie rolls
• 1  tablespoon olive oil
• 1  tablespoon  clarified butter
• 2  cups  white onions, thinly sliced (Lyonnaise cut)
• 1 1⁄2 tablespoons sea salt, divided
• 1 1⁄2 cups  red peppers, thinly sliced
• 1 1⁄2 cups green peppers, thinly sliced (substitute poblano)
• 2  cups button mushrooms, washed and thinly sliced
• 1  teaspoon black pepper (to taste)
• 8  slices gouda cheese (substitute Provolone cheese)

Directions

1. In a bowl, add beef broth, Worcestershire sauce, Dijon mustard, cooking sherry, garlic, Herbes de Provence and smoked paprika. Whisk until well combined.
2. Place roast beef slices in a large re-sealable plastic bag and pour on the marinade. Close the bag and shake it around to coat the beef.
3. Place the bag in a pie plate and chill for 2 hours.
4. A couple hours later, slice the buns like a hot dog (not completely) and place them on a baking sheet. Transfer under the broiler for 2 minutes.
5. Remove the buns from the heat and let them cool off.
6. Take the marinated beef out of the fridge and let it get back to room temperature.
7. In a large skillet over medium heat, add olive oil and butter.
8. When hot, add onions and 1 teaspoons ground sea salt. Stir well, reduce the heat to medium-low and cook slowly for 10 to 12 minutes or until caramelized and soft, stirring often.
9. Stir in the peppers and sauté for 4 minutes.
10. Add the mushrooms and season generously with freshly ground black pepper; stir well.
11. Increase the heat to medium and cover with the lid; cook the veggies for 4 minutes. Halfway through cooking, give another good stir.
12. Using a slotted spoon, transfer the veggies to a bowl and set aside.
13. Add the beef including the marinade and evenly spread the slices out. Cover and warm up the meat, about 2 to 3 minutes.
14. To assemble the sandwiches, place slices of beef to cover the bottom portion of the bread. Top with a nice layer of vegetable mixture and add a couple slices of cheese per sandwich.
15. Place them on a baking sheet open-face and transfer the buns under the broiler until the cheese is melted, about 3 minutes. Serve immediately.