Philly Cheesesteaks (Sandwich)

READY IN: 35mins


  • 6
    teaspoons vegetable oil
  • 2
    small onions, chopped
  • 1 12
    lbs sirloin, tips pounded until paper thin
  • salt and pepper
  • 8
    thin slices provolone cheese, cut in half
  • 4
    (6 inch) sub rolls, slit partially open lengthwise


  • Heat 2 teaspoons oil in a large nonstick skille over medium high heat until very hot. Add onions and cook until soft and golden, about 5 minutes. Remove and set aside.
  • Season with salt and pepper the pounded steak slices. Heat additional 2 teaspoons oil in the same skillet and heat until very hot. Place half of the steaks into the skillet (they may overlap).
  • Cook until steaks are no longer pink, about 1 minute per side. Remove pan from heat, layer 4 half slices of cheese over meat, top with more meat and finally 4 more half slices of cheese. Cover pan with lid to melt cheese, about 1 minute.
  • Divide meat and cheese between 2 rolls, top with half of onions and pour accumulated juices from skillet over the meat. (To keep warm, wrap in foil while preparing the remainding sandwiches.).
  • Wipe skillet clean with paper towelling and repeat process with remaining steaks. Wrap the second batch of sandwiches in foil and let sit for about 1 minute to allow flavors meld. Serve.