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Cheese Steak and Onion Sandwiches More Recipes Like This

Ingredients: Metric Units
4 c. thinly sliced onions
3 tsp. green olive oil (or garlic flavored - YUM!), divided
1 lb. boneless top sirloin steak, fat trimmed off
1/4 tsp. each of salt and pepper
Two 12-inch or four 6-inch sub rolls, split partially open lengthwise
4 slices Provolone cheese, cut in half
A Philadelphia classic. Great fair food at home. And notice, rest of the country, NO green peppers. If you want peppers, use hot or sweet Italian peppers!

Heat 1 tsp. of the oil in a large nonstick skillet over medium-high heat. Add the onions and cook until translucent and golden, stirring often. Remove them from the pan and set aside.

Meanwhile, cut the steak into 1 inch cubes. Arrange the cubes between 2 sheets of plastic wrap, 6 inches apart. Using a meat mallet, flatten the cubes until paper thin. Sprinkle with salt and pepper.
(Some meat markets will sell sandwich steaks...but don't settle for the frozen sandwich steaks like steak-umm. It's like having Chips Ahoy instead of Mom's tollhouse cookies.)

Sauté the steak in 2 batches as follows:
Heat 1 tsp. of oil in the skillet over high heat, add enough steak to cover the surface of the pan and sauté the steak quickly on both sides.
Remove from pan.
Repeat with remaining oil and steak.

Preheat oven broiler.

Divide steak into equal portions. Assemble the sandwiches as follows: Layer the cooked steak on top of the split open rolls. Then top each with onions and cover with a slice of cheese.

Place each open sandwich on a baking pan. Broil, 4 inches from heat, until the cheese melts, just 1-2 mins.

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Contributed on: and modified on Thursday May 20th, 2010