Philly Cheesesteak Sandwiches

Ingredients:

1 lb eye round or rib steak, sliced VERY thin (almost shaved– ask the butcher to slice it– or stick it in the freezer until it’s starting to freeze and slice it yourself– the thinner the better!)

2 yellow onions, sliced thin

2 green peppers, sliced into strips (optional)

8 oz mushrooms, sliced (optional)

olive oil

salt, to taste

fresh cracked pepper, to taste

8 slices Provolone cheese (or alternatively you can use Cheez Wiz)

4 hoagie rolls, sliced

Directions:

Add olive oil to a saute pan (do NOT use a non-stick pan), saute onions (and green peppers and mushrooms, if you like) over medium heat until tender and browned– season with salt and pepper– keep onions and peppers in the pan, just push them to the side (away from the heat)– add more olive oil– and then add enough meat for ONE sandwich (approximately 1/4 pound)– season meat with salt/pepper to taste, once the meat is browned on both sides, scoop some onions (and peppers/mushrooms) on top of the meat– and add two slices of cheese on top of the meat/onions– and then open up the hoagie roll and place it on face down (the two sides of the open part of the roll should be touching the pan and the ‘hinge’ should be facing up, away from the pan– it should look like this in the pan: ^) on top of the meat/toppings/cheese for approximately one minute (or until the cheese melts)– using a spatula, remove the entire sandwich from the pan and place it on a plate.  Repeat this process for each sandwich individually.  Enjoy!