Philly Parrano
 
  An open faced steak sandwich with sautéed mushrooms, onions and melted Parrano.  
     
     
 
  • 1 sub roll butterflied
  • 1/4 pound shaved steak
  • 1 heaping tbsp sautéed mushrooms—see below
  • 1 heaping tbsp sautéed onions—see below
  • 1 slice Parrano
  • 1/4 oz. olive oil
  • Salt and pepper
  
     
 
  1. Preheat broiler.
  2. Rub the cut side of the sub roll with olive oil and broil until golden brown. Invert onto a baking sheet.
  3. Sauté the steak quickly in olive oil and season with salt and pepper. Toss with the sautéed mushrooms and onions and arrange on top of the prepared roll. Top with cheese and broil or bake until the cheese is bubbling.
  
     
    Sautéed Mushrooms  
 
  • 1 pound button or crimini mushrooms, brushed and sliced thinly
  • 3 tbsp olive oil
  • Salt and pepper
  • 2 tbsp dry Marsala wine (optional)
  
     
 

Add olive oil and mushrooms to a small saucepan and set over low heat. Season with salt and cover. Cook slowly for 10 minutes until the mushrooms have given up their liquid. Add Marsala wine and increase heat. Cook uncovered stirring frequently until the liquid has evaporated and the mushrooms are shiny with olive oil and fragrant. Correct seasonings, cool down and store refrigerated for up to 2 days. One pound mushrooms will yield enough for 4 steak sandwiches.

  
     
     
    Sautéed Onions  
 
  • 1-1/2 pounds Spanish onions, peeled and diced.
  • 2 tbsp olive oil
  • 1/4 cup water
  
     
 

Add all ingredients to a large skillet and set over med-high heat. Cook, stirring frequently about 8 minutes until the water has evaporated and the onions are golden brown and glistening. Will yield enough sautéed onions for 4 sandwiches