Belcampo's Philly Cheesesteak Recipe

• Olive oil
• 1 yellow onion, cut into thick strips
• 1 red bell pepper, seeded and cut into a thick julienne
• 1 green bell pepper, seeded and cut into a thick julienne
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1/2 cup water
• 9 grams sodium citrate
• 4 ounces provolone cheese, shredded on a box grater
• 4 ounces white cheddar cheese, shredded on a box grater
• 1/3 pound thinly sliced raw beef
• Vegetable oil
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 1 fairly soft French sandwich roll, split
• Unsalted butter, melted

1. Set a saute pan over medium heat and add some olive oil.
2. Add the onion and peppers, season with salt and pepper, and saute until the vegetables are just barely soft.
3. Set aside.
4. Bring the water to a boil in a medium saucepan.
5. Add the sodium citrate and let it dissolve.
6. Reduce the heat to very low and slowly add the cheeses, continually whisking until theyre totally melted into a smooth sauce.
7. Keep in a warm spot and set aside.
8. Set a large frying pan or griddle over medium heat.
9. Add the beef with some vegetable oil, salt, and pepper.
10. Sear the meat, stirring and agitating continuously with tongs.
11. Add the reserved onion-pepper mixture and continue to cook until all the meat is warmed throughyou should end up with a mixture of well-done and medium-rare beef.
12. Toast the roll and paint it with the melted butter.
13. Pile the roll with the beef and veggies, pour on a generous amount of the cheese sauce, and serve.

olive oil, yellow onion, red bell pepper, green bell pepper, kosher salt, freshly ground black pepper, water, citrate, provolone cheese, cheddar cheese, beef, vegetable oil, kosher salt, freshly ground black pepper, sandwich roll, butter

Taken from www.chowhound.com/recipes/belcampo-philly-cheesesteak-31278 (may not work)