The gourmet Philadelphia Cheesesteak sandwich

Ingredients:

• 2 dry-aged New York steaks (boneless), weighing 220 g each.
• 4 tbsp. l. olive oil
• 220 g of chopped mushroom mixture
• 1 medium onion, thinly sliced
• 2 medium Cuban or banana peppers, seeded and thinly sliced ​​(optional)
• 450 g raclette cheese, rind removed, diced
• 4 soft hoagie buns, split in half on the sides
• Sea salt flakes, such as Maldon, for sprinkling

Preparation:

1. Preheat oven to 175°C.
2. In a large cast-iron skillet, heat 1 tablespoon olive oil over medium-high heat. Season the steaks with salt and black pepper and cook, turning as needed, until browned and medium-rare (internal temperature 135°F–135°F), 7–8 minutes. Transfer the steaks to paper towels to drain any excess fat, wipe the skillet clean, and return to medium heat.
3. Heat the remaining 3 tablespoons of olive oil in a skillet, then add the mushrooms. Season with salt and pepper and cook, stirring, until golden brown, 4-5 minutes. Add the onion and pepper, season with salt and pepper, and cook, stirring, until the vegetables are softened and lightly browned, 7-8 minutes. Transfer to a bowl.
4. Wipe out the pan and add the cheese cubes. Heat in the oven until the raclette is completely melted, about 3 minutes.
5. Meanwhile, evenly distribute the onions and mushrooms among the buns. Slice the steaks very thinly and arrange the meat among the buns. Spread melted cheese evenly over each sandwich. Sprinkle with flaky sea salt.
   
   Note
   
   Raclette is a semi-hard cow's milk cheese made on both the Swiss and French sides of the Alps. It has a creamy texture and a nutty flavor.