Cheesesteaks!

Last friday, we did something awesome, and wonderful, and magnificent.... we made cheesesteaks.  In the Philly tradition, we used rib-eye steak, onions (we used one half), cheese (we went with American), and a little bit of green pepper.  Sauteed and plopped on a french bread hoagie roll.  The idea and basic recipe came from Fabio Viviani:

PHILADELPHIA CHEESESTEAK

Recipe by Fabio Viviani

Yield: 2 sandwiches

Ingredients:

1 pound rib eye steak (well marbled and sliced as thin as possible)

¼ cup extra light olive oil

1 large onion, diced

¼ pound Provolone cheese, sliced thin

Two rolls of crusty French bread

Method:

Heat up olive oil on a griddle pan over very high heat.

Add onions to pan.

Add sliced steak and cook for a few minutes, just until the pink disappears.

Just before it finishes cooking, top with the cheese.

Slice the rolls open, and place upside down over the meat, building a tent.

Using the bread, scoop the meat and cheese off of the griddle. BE CAREFUL.

Top with the grilled onions.

Slice and serve.

MANGIA!

- D&H