Philadelphia Cheese Steak Grinders With Home Made Cheese Sauce

This is one of my favorite sandwiches.  We call them Subs AKA: Submarines or Grinders here in New England.  They are called other names as well depending on which area of the country you reside. Some are called Heroes, Foot Longs, Hoagies, etc.,.  Any name they go by, they are easy to make and are delicious, especially with home made cheese sauce and not that processed cheese you buy in the store.

What You Will Need:
Large Frying Pan
Box Grater
Medium Pan
Measuring Spoons
Measuring Cup
Spatula or Wooden Spoon
Large Bowl
Tongs
Paper Towel
Serving Plate *I use paper plates, I was lazy. LOL!*

Ingredients Vegetable Mixture:
1-Tablespoon Extra Virgin Olive Oil
1-Tablespoon Butter
1-Tablespoon Dried Parsley
1-Large Sweet Onion, Peeled and Sliced
1-Medium Orange Pepper, Top Removed, Sliced and Seeded
1-Medium Red Pepper, Top Removed, Sliced and Seeded
1-Medium Yellow Pepper, Top Removed, Sliced and Seeded
1-Garlic Clove, Peeled and Chopped
1-Teaspoon Sea Salt
1-Teaspoon Cracked Ground Black Pepper

Ingredients For Grinders:
3-Whole Wheat Grinder Rolls AKA: Sub Rolls, Split Each Lengthwise
1 21-Ounce Package Steak-Ums 100% Sliced Beef. *You can use Shaved Beef or thinly sliced Roast Beef if you can't find them.*

Ingredients For The Cheese Sauce:
7-Ounce Fontina Cheese *I used Casaro*
7-Ounce Cheddar Cheese *I used Kerry Gold Dubliner*
1/2-Teaspoon Clear Unflavored Gelatin *I used Knox, this is optional. It just makes the cheese thicker.*
1-Cup Boiling Water *Optional*
6-Tablespoons Whole Milk

Directions For The Cheese Sauce:
In a large bowl grate the 2-cheeses.  Place the grated cheeses and milk into the pan and melt on medium high heat, stirring with a spatula or wooden spoon. You can add in the unflavored gelatin, sometimes I do and sometimes I don't. If you do, then use 1-cup boiling water with the 1/2-Teaspoon of gelatin, stir and follow the directions on the side of the box. Once the gelatin is ready, add into the melted cheese, mix well until all is blended smooth.  Remove from the stove top and place on a heat resistant surface and serve.

Instructions For The Vegetables:
Place your frying pan on the stove top and set the temperature at medium-high heat, add in your butter and olive oil. Once the butter melts and the oil heats up, add in your prepared vegetables. I like to add my onions first, once they are caramelized, golden brown, I add in the rest including the salt, pepper, garlic and dried parsley.  Cook until the vegetables are tender, not too soft unless you prefer them that way.  Stir the vegetables with the spatula or wooden spoon.  Once cooked place in to the large bowl and set aside.

Add in your steak slices to the frying pan, you should have plenty of the butter and olive oil left over from the vegetables, if not, you can add more. I cook 3-steak slices at a time, cook one side until lightly browned and then flip over, you can also follow directions on the steak package.  Continue this process until all of the steaks have been cooked, or cook as many as you like.  Remove the frying pan off of the heat, shutting of the stove's burner.

Place the grinder rolls on to plates, pat the steaks dry with a paper towel and add 3-slices or more of the steak, on top of the steak add the vegetables and then the cheese sauce and serve.  We also put ketchup over top of the cheese, here in New England we put ketchup on a lot of our food.