Thursday, August 12, 2010

cheese steak sandwiches... 20 minutes

the goods:

1 boneless rib-eye steak, placed in the freezer for 30 minutes
1 teaspoon olive oil
1 small white onion, halved and thinly sliced
sliced provolone cheese
2 hoagie rolls, toasted

Remove steak from freezer and slice very thinly against the grain with a serrated knife; season with salt and pepper. In a nonstick skillet, heat oil over medium-high and cook onion until browned and soft. 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 of cheese.

Cook until cheese melts. Fill toasted hoagies with meat and enjoy!

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