Philly Cheesesteak Sandwich

Ingredients

• 1 lb ribeye steak, thinly sliced
• 1 large onion, sliced
• 8 slices provolone cheese
• 4 hoagie rolls, split
• 2 tbsp vegetable oil
• 1/2 tsp salt
• 1/2 tsp black pepper

Instructions

1. 1

   Place the sliced steak in the freezer for 30 minutes prior to cutting to make it easier to slice very thinly against the grain.

2. 2

   Heat 1 tablespoon of oil in a griddle or large skillet over medium-high heat. Add the sliced onions and season with a pinch of salt. Cook, stirring often, until caramelized and soft, about 10-15 minutes. Remove onions from the pan and set aside.

3. 3

   Add the remaining oil to the same pan. Increase heat to high. Add the shaved steak in a single layer. Season with salt and pepper.

4. 4

   Cook for 2-3 minutes without moving to brown the meat, then flip and break it up with a metal spatula. Cook until no longer pink.

5. 5

   Mix the caramelized onions back into the steak. Divide the mixture into 4 piles in the pan.

6. 6

   Top each pile with 2 slices of provolone cheese. Let it melt for about 1 minute.

7. 7

   Place an open hoagie roll face down over each pile of meat and cheese. Use a spatula to scoop the meat and cheese into the bun as you flip it right side up.

8. 8

   Serve hot immediately.