Rachael Ray's Philly Cheesesteak

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 1 tablespoon extra virgin olive oil
• 2 large yellow onions, thinly sliced
• coarse salt
• pepper or steak seasoning
• 2 teaspoons extra virgin olive oil
• 1 1/2 lbs lean beef tenderloin or 1 1/2 lbs sirloin, thinly sliced
• 1 teaspoon garlic salt
• fresh ground black pepper
• 8 slices provolone cheese
• 4 sandwich hoagie rolls, split lengthwise (i use sara lee)

Recipe

• 1 heat a medium saucepan over medium high heat.
• 2 add 1 tablespoon extra-virgin olive oil, 1 turn of the pan.
• 3 add onions and season with salt and pepper or steak seasoning blend.
• 4 cook onions, stirring occasionally, 10 minutes or until onions are soft and caramel in color.
• 5 heat a heavy griddle pan over medium high to high heat.
• 6 wipe griddle with a drizzle of oil using a paper towel.
• 7 sear and cook thin sliced steaks until brown but not crisp, about 2 minutes on each side.
• 8 cook steaks in single layers in 2 batches and tenderize by cutting into meat with the side of your spatula while they cook.
• 9 when the steaks are browned, just before you remove them from heat, sprinkle them with garlic salt and pepper.
• 10 when all of the steaks are cooked, line each of your split rolls with 2 slices of provolone cheese.
• 11 pile 1/4 of your meat and onions on to the griddle and mix together with your spatula.
• 12 pile the meat and onions into rolls on top of the cheese.
• 13 the heat from the meat and onions will melt the cheese.
• 14 repeat for remaining servings and serve.