Philly Cheesesteak

Ingredients

• 2 lbs ribeye steak, sliced paper-thin
• 4 hoagie rolls, split lengthwise
• 2 large yellow onions, thinly sliced
• 8 slices provolone cheese or 1 cup Cheez Whiz
• 3 tablespoons vegetable oil
• 2 tablespoons butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• Optional: sliced bell peppers, mushrooms

Instructions

1. Freeze ribeye steak for 30 minutes, then slice against the grain into paper-thin strips using a sharp knife, or ask your butcher to slice it.
2. Season the sliced steak with salt, pepper, and garlic powder.
3. Heat 1 tablespoon oil in a large cast iron skillet or griddle over medium-high heat.
4. Add sliced onions and cook for 8-10 minutes until caramelized and golden brown, stirring occasionally. Remove and set aside.
5. Heat remaining oil and butter in the same skillet over high heat.
6. Add seasoned steak in a single layer, cooking for 2-3 minutes without stirring to develop a good sear.
7. Break up the meat with a spatula and continue cooking for another 1-2 minutes until just cooked through.
8. Return onions to the skillet and mix with the steak.
9. Divide the steak mixture into 4 portions on the griddle and top each portion with cheese.
10. Meanwhile, warm the hoagie rolls in a 350°F oven for 2-3 minutes.
11. Once cheese is melted, use a spatula to scoop each portion into the warmed hoagie rolls.
12. Serve immediately while hot.