Slow Roasted Pork Philly Cheesesteaks

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Prep Time: 45 minutes

Cook Time: 4 hours

Servings: 8

Pork Roast Ingredients

  • 3 lb
    Good Nature® Boneless Pork Loin
  • 1 tsp
    olive oil
  • 1 tsp
    dried thyme
  • 2 cloves
    garlic, minced
  • 1 tsp, each
    kosher salt & freshly ground black pepper
  • 1 medium
    yellow onion, diced
  • 1 medium
    carrot, diced
  • 2 stalks
    celery, diced
  • 3 cups
    chicken stock

Caramelized Onions, Mushrooms & Peppers

  • 5 tbsp
  • 2 large
    yellow onions, halved & thinly sliced
  • 1 ½ lbs
    cremini or button mushrooms, sliced
  • 2 medium
    green bell pepper, stemmed, seeded & thinly sliced into strips
  • kosher salt

Provolone Cheese Sauce

  • 1 tbsp
  • 1 tbsp
    all purpose flour
  • 2 cups
    whole milk, heated
  • 1 cup
    aged provolone cheese, grated
  • ¼ cup
    parmigiano-reggiano, grated
  • 1 tsp
    kosher salt

Preheat oven to 225°F.

Line a baking sheet with aluminum foil. Pat pork roast dry and rub with olive oil, thyme, garlic, salt, and pepper, massaging them into the pork roast. Let sit for 10 to 15 minutes. In a Dutch oven over high heat, sear pork roast on all sides until light golden brown on all sides. Remove roast and add onion, celery, and carrot; cook about 3 to 5 minutes until onion becomes slightly translucent. Remove from heat. Move vegetables away from the middle of Dutch oven and place the pork roast in the middle of pan surrounded by the vegetables and add chicken stock. Covered, place the Dutch oven into oven and cook for 4 hours or until internal temperature reaches 145°F. Pull pork roast out and let rest at room temp on a cutting board for 10 minutes.

Thinly slice with a very sharp knife. Strain stock from the vegetables and save for the dipping jus. To obtain a very thin slice on the pork, cover roast in saran wrap and place in freezer for 1 to 2 hours; remove and slice.

While the pork cooks, make the caramelized onions, mushrooms, and peppers. In a large saute pan over medium heat, melt 2 tablespoons butter; add the onions. Cook slowly, stirring often, until golden brown and caramelized, about 30 to 40 minutes; season to taste with salt. If onions begin to burn, lower heat. Once caramelized, remove onions to a bowl. Add 2 tablespoons of butter and the mushrooms to the pan; cook until golden brown, stirring infrequently, about 20 minutes; season to taste with salt. Remove cooked mushrooms to a bowl. Finally, add remaining 1 tablespoon of butter to pan and the peppers; cook until softened, stirring often, about 10 minutes; season to taste with salt.

While the pork roast rests, make the cheese sauce. In a medium saucepan over medium heat, melt butter. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, whisking constantly for about 4 to 5 minutes until thickened. Remove the mixture from the heat and whisk in the grated cheeses; season with salt. Keep over low heat, stirring occasionally, until ready to use. If sauce becomes too thick, add a splash of milk and whisk.

To assemble, add the thin slices of pork loin to a large skillet to quickly sear. Place several slices on each roll and top with warm onions, mushrooms, and peppers. Spoon the provolone cheese sauce over the meat and veggies. Serve with reserved pork jus and enjoy!

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