Cheesesteak with portobello mushrooms and fries

Ingredients:

Portobello mushrooms and fries

• 1 bag frozen garlic and herb french fries
• 8 portobello mushroom caps
• 5 tablespoons of butter
• 2 large onions
• 6 large cloves of garlic
• Ground white and black pepper
• 1 large bay leaf
• 2 tablespoons thyme
• 0.5 cups dry sherry, Marsala or white wine
• 2 tablespoons Worcestershire sauce (regular or vegetarian)
• 1 tbsp tamari or soy sauce

Cheese sauce

• 3 tablespoons of butter
• 3 tbsp. flour
• 1.5 cups of milk
• 110–140 g of provolone cheese
• 2 cups grated yellow or white cheddar
• Giardiniera, drain and slice vegetables and/or Italian hot cherry peppers into rings, for serving

Preparation:

1. Preheat oven to 230°C and prepare all ingredients.
2. French fries:
   
   Place the fries on a baking sheet and bake for 25 minutes until very crisp.
3. Scrape the mushroom caps and wipe them with a damp towel to remove any grains. Slice the mushrooms thinly. Melt 3 tablespoons of butter in a large skillet over medium-high heat. Once foamy, add the mushrooms. Cook until the mushrooms are fragrant and well-browned.
4. Halve, peel, and thinly slice the onion. In a second large skillet, melt 2 tablespoons of butter over medium heat, then add the onion, season with salt, pepper, and bay leaf. Cook, stirring occasionally, until softened, 8–10 minutes. Increase the heat to medium-high, add about 3/4 cup of water, and let it absorb completely. Then reduce the heat to low and remove the bay leaf.
5. While the onion is cooking, grate or mince the garlic. Add to the mushrooms along with thyme, salt, black pepper, sherry, Marsala or another wine, Worcestershire sauce, and soy sauce. Reduce heat to low.
6. Cheese sauce:
   
   Melt the butter in a saucepan over medium-high heat. Stir in the flour, add the milk, and while it's thickening, grate the provolone. Add small handfuls of provolone and cheddar to the sauce.
7. Top the fries with mushrooms, sweet onions, cheese sauce, and giardiniera and serve. Or arrange slices of provolone on 4 Italian rolls along with mushrooms, onions, and sliced ​​giardiniera.