Philadelphia cheesesteak

Ingredients:

• 450 g top-round steak (beef thigh cut)
• 3 tbsp. l. rapeseed oil (canola)
• 2 medium onions, thinly sliced
• 2 green bell peppers, cut into strips
• 1 tbsp flour
• 1 cup whole milk, warm
• 1 cup grated provolone cheese
• 1/4 tsp cayenne pepper
• 4 sub sandwich buns, 12 cm long, split on the side

Preparation:

1. Wrap the beef tightly in plastic wrap and place in the freezer for 45 minutes. The meat should firm up slightly.
2. Heat a large cast-iron skillet or grill pan over medium-high heat. Add 1 tablespoon of vegetable oil. Add the onion and bell pepper, season with salt and pepper. Cook until the vegetables are soft and lightly browned, 8-10 minutes. Set aside 1/2 cup of the fried onion and pepper for another use, such as in a recipe. Tostadas with beans, chili meat sauce and tomatoes.
3. In a medium saucepan, heat 1 tablespoon of vegetable oil over medium heat. Add the flour and cook for 1-2 minutes. Stir in the milk and cook until it begins to simmer and thicken, 4-5 minutes. Turn off the heat and add the cheese and cayenne pepper to the sauce. Stir occasionally until the cheese is completely melted. Cover and keep the sauce warm.
4. Using a sharp knife, slice the meat into very thin strips. Add the remaining 1 tablespoon of oil to a large skillet, heat over medium-high heat, and sear the meat to your desired doneness, about 1-3 minutes per side. Divide the onion and pepper mixture evenly among the four buns. Top with the fried meat and cheese sauce.