Rachael Ray's Philly Cheesesteak

Recipe by Iron Woman
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READY IN: 22mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat a medium saucepan over medium high heat.
  • Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan.
  • Add onions and season with salt and pepper or steak seasoning blend.
  • Cook onions, stirring occasionally, 10 minutes or until onions are soft and caramel in color.
  • Heat a heavy griddle pan over medium high to high heat.
  • Wipe griddle with a drizzle of oil using a paper towel.
  • Sear and cook thin sliced steaks until brown but not crisp, about 2 minutes on each side.
  • Cook steaks in single layers in 2 batches and tenderize by cutting into meat with the side of your spatula while they cook.
  • When the steaks are browned, just before you remove them from heat, sprinkle them with garlic salt and pepper.
  • When all of the steaks are cooked, line each of your split rolls with 2 slices of provolone cheese.
  • Pile 1/4 of your meat and onions on to the griddle and mix together with your spatula.
  • Pile the meat and onions into rolls on top of the cheese.
  • The heat from the meat and onions will melt the cheese.
  • Repeat for remaining servings and serve.
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