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shiitake, coarsely chopped
    3 tablespoons finely chopped fresh parsley leaves
    1 (2-pound) New York strip loin, placed in the freezer for 30 minutes, then very thinly sliced
    6 to 8 soft hoagie rolls
    Provolone Sauce (recipe follows)
    1. Heat 2 tablespoons of the butter and the canola oil in a large sauté pan over medium heat. Add the onions, season with salt and pepper, and cook slowly, stirring occasionally, until golden brown and caramelized, 35 to 40 minutes.
    2. Heat 2 tablespoons of the olive oil in a medium sauté pan over high heat. Add the chiles and cook until soft, about 5 mintues. Season with salt and pepper.
    3. Heat the remaining 1 tablespoon butter and 2 tablespoons olive oil in a large sauté pan over high heat. Add the mushrooms and cook until they are golden brown, about 8 minutes. Stir in the parsley and season with salt and pepper.
    4. Heat a griddle over high heat and drizzle with a little olive oil. Season the meat with salt and pepper and cook, in batches, until just cooked through, about 45 seconds per side.
    5. Place several slices of the meat on the bottom half of each roll, spoon some of the cheese sauce over the meat, and top with any combination of the mushrooms, onions, and peppers.
Provolone Sauce
    1 tablespoon unsalted butter
    1 tablespoon all-purpose flour
    2 cups whole milk, hot
    2 cups (8 ounces) grated aged provolone cheese
    ¼ cup freshly grated Parmesan cheese
    1 teaspoon kosher salt
    ¼ teaspoon freshly ground black pepper
    Melt the butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the hot milk, increase the temperature to high, and cook, whisking constantly, until thickened, 4 to 5 minutes. Remove from the heat and whisk in the provolone, Parmesan, salt, and pepper. Serve warm.
     

     

Tony Luke’s
Traditional Philly-Style Cheesesteak
    SERVES 2 TO 4
    4 tablespoons canola oil
    1 small white onion, diced
    Kosher salt and freshly ground black pepper
    1 pound very thinly sliced rib-eye steak
    6 slices white American cheese, or 4 tablespoons Cheez Whiz
    2 (9-inch) Italian rolls
    1. Heat a griddle over medium heat. Add 2 tablespoons of the canola oil and heat it. Add the onion and cook, stirring, until translucent. Do not brown the onion. Season with salt and pepper. Transfer to a plate and set aside.
    2. Add the remaining 2 tablespoons oil to the griddle. Add the steak, spreading it out and moving it around frequently. When there isn’t any red in the meat, season with salt and pepper. The steak will be cooked but not browned.
    3. If using American cheese, put it on top of the meat, reduce the heat to low, and cook until the cheese melts. If using Whiz, spread it on the insides of your rolls. With a spatula, take your steak and carefully place it in the rolls. Top it with the onion, and enjoy.

Name: Jasper Alexander
Establishment: Hattie’s Restaurant
Hometown: Saratoga Springs, New York
Website: www.hattlesrestaurant.com
Phone: (518) 584-4790
    “Bobby is somewhat a fixture here in Saratoga Springs during the six-week horse race meet and, more important, a regular customer when in town. I knew that Bobby had horses racing on the same day that we were going to be filming at the track so in the back of my mind I had hoped that he might drop by the shoot to give the show a little star power. When he did show up, I thought to myself: fantastic, this should really help make sure the show actually makes it on Food Network. After Bobby delivered the ‘Are you ready for a Throwdown?’ line, I immediately turned to my camera guy and asked, ‘What the heck is a Throwdown?’
    “Being involved in the show was a great experience and has been tremendous for business. Every time the show airs we see a new group of people who say they came because they saw the Throwdown.”
    —JASPER ALEXANDER

    I was winging it against Jasper Alexander in a Throwdown that brought me to New York State’s horse-racing hotspot, Saratoga.
    Jasper first fell