Philly Cheese Steak with Sautéed Fennel and Parsley Cream Sauce
1/4 cup + 2 T Butter
1/4 cup flour
1 pint milk + more for thinning cheese sauce as necessary
1/2 bunch of parsley, chopped
3/4 cup shredded provolone or italian cheese blend
1 t fennel salt
1 fennel bulb
6 oz sliced mushrooms
1 T olive oil
1 lb thinly sliced beef sirloin tips
4 french sandwich rolls
Melt butter in a medium pan and sprinkle flour over. Stir until a roux is formed and cook for 1 - 2 minutes, stirring constantly. Heat milk in the microwave and began adding to the roux in half-cup increments. Make sure each addition is fully incorporated and allow mixture to cook down slightly before adding the next. Once the entire pint of milk is incorporated, remove from heat and stir in 1/2 t of fennel salt, parsley and cheese.
Quarter fennel bulb, core and slice thinly. Melt remaining 2 T of butter in a pan and add fennel. Sauté for 5 minutes and add sliced mushrooms. Cook until fennel is soft and starting to caramelize. While fennel is cooking heat 1 T olive oil in a pan on high and cook sirloin quickly, cooking in 2 rounds if necessary to avoid crowding the pan. Season with remaining 1/2 t of fennel salt.
Toast french rolls and spread cheese sauce over each roll (thinning cheese sauce with more warm milk before serving if necessary). Layer fennel mixture, followed by steak and finally more cheese sauce. Enjoy!