Philly Cheesesteak

While the Philly Cheesesteak sandwich is simple, with few ingredients, it is oh so good when done right.

• Saute Pan
• Skillet

• 2 lb Ribeye Steak
• 1 Sweet Onion
• 1 Green bell pepper
• 6 slices Provolone cheese
• Salt to taste
• Pepper to taste
• Hoagie Rolls
• Oil
• Butter

• Trim fat from Ribeye and place in freezer for 30 minutes (this will help in cutting very thin slices)
• Cut Green Bell Pepper into long thin slices
• Cut onion in half then slice, I prefer having the onion in longer strips, but you can dice the onion if you prefer

After steak has been in the freezer for 30 minutes it is time to get cooking.

Add 1/2 tablespoon of butter to a medium size saute pan on medium heat, once butter is melted add sliced onion. Saute until onions caramelize, stir often to prevent burning.

When the onions have started to caramelize, add the peppers and continue to cook until onions are fully caramelized.

Once onions are fully caramelized move saute pan to a "warming" burner to keep hot but stop cooking.

While onions & peppers are cooking, slice the Ribeye into thin strips, cutting across the grain.

Keeping the strips thin is the key and placing the steak in the freezer makes it much easier to do this. If using more than one steak, keep the others in the freezer while you are cutting one.

Cut Hoagie Rolls 3/4 through, butter and place on skillet until toasted.

Once toasted, remove and set aside.

Turn up heat to medium high and add 1 Tbsp oil to skillet.

Add steak, stir until browned, will only take a couple of minutes.

Add salt and pepper to taste.

When steak is still slightly pink, reduce heat to medium low and mound into Hoagie length rows, cover with onions and peppers and three slices of Provolone cheese

Once cheese has melted, place open Hoagie Roll on top, slide spatula under meat and flip over, pushing meat into Hoagie Roll with edge of spatula.