Philly Cheese Steak
By Dennis W. Viau; modified from Internet recipes.
Philly Cheese Steak sandwiches have a history going back to the 1930s in Philadelphia, PA where the first of these sandwiches was supposedly made. Do the research and you’ll find many ideas, but the purists say they can only be made with beef ribeye and provolone cheese on a hoagie roll. Fried onions are an acceptable addition.
Olive oil for frying (pure olive oil, not extra virgin)
Optional: 1 large sweet onion, thinly sliced
1 beef ribeye steak, about 1 pound (454g), thinly sliced
4 slices of provolone cheese, preferably not smoked
2 hoagie (sub, hero, grinder) rolls
If using onion: Heat the oil in a large skillet over medium-high heat and add the sliced onions. As the onion cooks, reduce the heat every 5 minutes or so and continue cooking until the onion is lightly caramelized, about 20 minutes. Stir frequently.
With the spatula, push the cooked onion (if in the pan) to one side and increase the heat to medium. Add the steak, with a little more oil if the pan looks dry, and cook until the meat changes color. It can be undercooked if you prefer your beef rare. Do not overcook or brown the meat. Cooking time will be about 5 minutes. Season with salt and pepper.
While the beef is cooking, open each hoagie roll and place two slices of provolone cheese inside. The rolls can be warmed in the microwave for a few seconds if desired.
Divide the cooked meat and onion between the two sandwiches. Plate and serve immediately.
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