Cheese Steak Sandwich
Make your own Philly-style cheese steak sandwich at home. Thinly sliced rib-eye and onion are cooked, then topped with provolone to melt before being placed in a hoagie roll.
- Yield: Makes 1
Source: Everyday Food, June 2010
- 1 small rib-eye or eye-of-round steak
- Coarse salt and ground pepper
- 1 teaspoon olive oil
- 1/4 white onion, sliced
- Provolone slices
- 1 hoagie roll
Freeze steak 30 minutes, then slice very thinly against the grain with a serrated knife and season with salt and pepper. In a nonstick skillet, heat oil and cook onion until browned and beginning to soften. Transfer onion to a bowl and wipe skillet clean. Cook steak until cooked through and browned around edges. Gather meat into center of skillet and top with onion and several slices provolone. Cook until cheese melts. Serve on a toasted roll.