Philly Cheese Steak

2 tablespoons olive oil

2 large yellow onions, thinly sliced (about 4 cups)

2 large Portobello mushroom caps, thinly sliced (about 3 cups)

2 Bell peppers, chopped

1 ½ teaspoons salt

1 lb. trimmed flank, round, or sirloin steak sliced as thinly as possible

½ teaspoon freshly ground black pepper

1½ cups grated Pepper-Jack cheese

2 soft-crusted long baguettes, or 4 Italian-style hoagie rolls

1. Preheat the oven to 400 degrees F.

2. Heat the oil in a large non-reactive saucepan set over medium-high heat until it ripples. Add the onions and bell peppers, cook until soft, about 5 minutes. Add the mushrooms and 1 teaspoon of the salt and sauté until tender, about 5 minutes. Add the steak, the remaining ½ teaspoon salt, and the pepper and sauté until the meat is cooked through, about 5 minutes more.

3. Remove the pan from the heat. Sprinkle the cheese over the top, cover the pan, and set aside until the cheese melts, about 5 minutes.

4. Meanwhile, slice the baguettes lengthwise. Place, cut sides up, on a baking sheet, and toast in the oven until crisp, 4 to 5 minutes.

5. Fill the baguettes with the meat and cheese. Cut each into 2 portions. Serve immediately - with or without ketchup.