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.