Philly Cheese Steak Sandwiches Smothered With Spicy Cheese Sauce

Brown the thinly sliced chuck roast in a very hot skillet until its juice evaporates. Add 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/2 teaspoon paprika, then stir well. Remove meat to a plate and set aside.

Into the same skillet, add 2 tablespoons olive oil and place the skillet over medium heat. Add the sliced large onions, 1/4 teaspoon salt, 1 teaspoon sugar, 1/2 teaspoon mustard seeds, and 1/4 teaspoon black pepper. Sweat the onions until golden brown, caramelized, and delicious. Stir the onions frequently for even caramelization. Remove from skillet to a plate and set aside.

Warm 1 cup skim milk in the same skillet used for caramelizing onions, so the milk absorbs all the beautiful oniony flavors. Add 1/8 teaspoon nutmeg to the milk and set aside.

Into a saucepan over medium heat, add 1/8 cup olive oil and 1/2 teaspoon crushed chili peppers. Add 1/4 cup all-purpose flour and stir with a hand whisk for about 3-4 minutes. Do not let the flour brown. Add the warmed milk and 1 tablespoon hot sauce, then stir vigorously to prevent clumps from forming. Use a wooden spoon and stir constantly while adding 1/4 cup ricotta cheese and 2 cups shredded mozzarella cheese, until both cheeses melt completely and the sauce is smooth. At the end, add salt (to taste) and 1/4 teaspoon black pepper.

To assemble the sandwiches: Open the 12 inch hoagies (cut in half lengthwise). Drizzle some spicy cheese sauce inside, then add plenty of cooked meat, caramelized onion, more spicy cheese sauce, two slices of tomato (optional, if desired), and a sprinkle of black pepper.