Philly Steak Sandwiches
Onions:
1 tablespoon extra-virgin olive oil, 1 turn of the pan
2 large yellow skinned onions, sliced very thin
Coarse salt and pepper or steak seasoning blend
Meat:
2 teaspoons extra-virgin olive oil, 2 drizzles
1 1/2 pounds lean beef tenderloin or sirloin, ask butcher to slice the
meat very
thin
1 teaspoon garlic salt
Freshly ground black pepper
8 slices provolone cheese, from the deli counter
4 soft Italian sandwich hogie rolls, split 6 to 8 inches long each, split
lengthwise
Heat a medium saucepan over medium high heat. Add 1 tablespoon
extra-virgin olive
oil, 1 turn of the pan. Add onions and season with salt and pepper or steak
seasoning
blend. Cook onions, stirring occasionally, 10 minutes or until onions are soft
and caramel
in color.
Heat a heavy griddle pan over medium high to high heat. Wipe griddle with
a drizzle
of oil using a paper towel. Sear and cook thin sliced steaks until brown but
not crisp,
about 2 minutes on each side. Cook steaks in single layers in 2 batches and
tenderize by
cutting into meat with the side of your spatula while they cook. When the
steaks are
browned, just before you remove them from heat, sprinkle them with garlic salt
and pepper.
When all of the steaks are cooked, line each of your split rolls with 2 slices
of
provolone cheese. Pile 1/4 of your meat and onions on to the griddle and mix
together with
your spatula. Pile the meat and onions into rolls on top of the cheese. The
heat from the
meat and onions will melt the cheese. Repeat for remaining servings and serve.
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