Steak Sammie with Asiago and Smoked Gouda Cheese Sauce

This is NOT your typical Philly Cheesesteak (made with Cheese whiz).
(makes 4 sandwiches)

Asiago and Smoked Gouda Cheese Sauce:
2 T. butter, unsalted
1 T. flour
1 cup heavy cream
1 egg yolk, beaten
8 oz. Asiago cheese, shredded
4 oz. Smoked Gouda, shredded
2 T. Italian seasoning
1/2 t. freshly grated* nutmeg
Kosher* salt and freshly ground pepper, to taste
Special equipment: Double Boiler (or use a stainless steel bowl set snugly inside a saucepan filled
     with water

Steak Ingredients:
4 T. EVOO (you may need a little more for cooking steaks)
2 oz. pancetta, diced
1 small red pepper, sliced thin
1 yellow or orange pepper, sliced thin
1 med. sweet* white onion, sliced thin
4 oz. mushroom gourmet blend (baby bella, shitake and oysters)
1&1/2 lb. rib-eye steak - thinly sliced (about 8 slices - 2 per sammie)
Kosher* salt and freshly* ground pepper, to taste
4 Ciabatta rolls

For Cheese Sauce: (this sauce should take about 8-10 mins. to complete, but it requires your undivided attention). Pour water half full in a double boiler, and place over med. heat. Melt butter in the top of the boiler. once butter is melted add flour to make a roux, stirring constantly with a wooden spoon for about 2 mins. or until blended well. Then add heavy cream and continue to stir constantly. Add Asiago and Smoked Gouda to cream mixture, use whisk to blend cheese well. In a small bowl, whisk egg yolk until nice and smooth, then add egg to mixture. Whisk until the sauce is warm and begins to thicken, then add Italian seasoning, horseradish sauce, and nutmeg. Continue whisking constantly, then add S&P to taste. When cheese sauce is thick, reduce the heat to low to keep it warm while preparing the steaks.

To prepare the steaks: In a large skillet over med. heat, add 2 T. oil, then add pancetta, peppers and onions; sauté until slightly softened, about 2-3 mins., then add mushrooms to the mixture. Saute until mushrooms are tender. Season veggies lightly with S&P. Transfer mixture to a bowl. Cover and keep warm. Add the remaining oil to skillet and be sure pan is hot so rib-eye steak will cook fast. Saute steak, cooking each slice about about 1/2 min. on each side, but do not overcook. Remove steak and place on a plate; season lightly with S&P. Place two slices of steak on ciabatta roll and top with veggie mixture. Then spoon some of the cheese sauce over the steak and veggies, cover with top roll. Repeat with remaining 3 rolls. Serve with Lay's potato chips* and a smile*!!

"You don't have to figure out how it's going to happen. It may not work on paper; there may not be a logical solution. In the natural, you don't see a way, but that's not your job. Your job is to believe."

Have FUN today!!!

Love,

MM