Philly Cheesesteak

USDA Choice Rib eye or top round roast.
Yellow onions, medium chopped
Soybean oil
American, provolone or cheez wiz
9" Hoagie rolls, split

Have a semi chilled rib eye or bottom round roast sliced paper thin, keep
refrigerated until ready to use.
On a large double burner grill pan over medium-high heat, squirt some
soybean oil in two areas of the pan. One area for the onions to saute and
the other area for the slices of meat to cook.
Toss a handful of chopped onions on to the pan and with two spatulas, toss
to coat. When wilted, pile them aside in the corner of the pan and add
more
onions to cook.

Meanwhile drop three slices (for a regular 9" roll) of meat on the pan.
When the meat starts to cook, with two spatulas, working fast, begin
chopping the steak, pulling it apart until into a fine chop.
When the meat is almost done, gather it up in a long mound (to fit the
hoagie roll) and spread some of the sauteed onions on the meat.
Next, top with cheese slices or whiz. After a few seconds, take the sliced
hoagie roll and place cut side down over the mixture. With the spatula in
one hand, holding the roll, slide the spatula under the mixture and lift
and turn the sandwich right side-up and serve.

If the onions or meat cook too fast, you can squirt water onto the
mixtures
to keep them from drying out and sticking. Keep everything moving for best
results. Since the meat cooks so fast, it's always better to have the
onions done and ready to add to the meat.

Enjoy!

Andy

P.S. A great cheesesteak doesn't need ketchup. Save it for the french
fries. --A

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