Philly Cheesesteak

Heat up

1/2 cup Butter in a medium sauce pan over medium heat. Once melted whisk in

1/2 cup flour, continue to whisk until the roux starts to smell like roasted nuts or fresh biscuits. That is when the flour is nice and cooked. Pour in

2 cups cold whole milk

1 cup chicken stock and whisk until well combined. Continue to whisk until the milk warms up and starts to steam. Once steaming start adding in

4 oz Shredded of each Cooper Sharp American, Mozzarella, Cheddar and Colby Jack one handful at a time, letting the cheese start to melt before the next addition. Once the mix is melted and looks consistent, turn heat up to medium high, continuously whisking until it starts to thicken, about 3 minutes. Remove from the heat and sprinkle

1 1/2 to 2 tsp Sundry Mornings Phoenix Salt, stir in and set aside. If you want you can make this up to 5 days ahead of time. It will make 4-5 cups and can be used for Mac & Cheese, Nachos or on Broccoli!! You can also switch out the Colby and Cheddar for other cheese but it important to keep the Cooper Sharp and Mozzarella to keep to smooth and gooey.

Heat up

1 tbl oil in a large skillet over medium high heat. Once hot add in

8 oz Cremini Mushrooms Thinly Sliced

1 large Sweet Onion, diced and sprinkle with a little salt. The veggies will release water and once it has evaporated add in

2 tbl oil and let them start to brown, once that starts add in

1lb Chipped Beef Steak and cook till the meat is fully browned. Put in a Hoagie Roll and top with cheese sauce! You can also make sure to drain out the fat and then add the cheese sauce directly to the pan so that it covers every bite.

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