Phil-ing Cheese Steak Sandwich
1 1/2 pounds of top round steak
1 large Vidalia or any other sweet onion
4-6 bell peppers, any color
4 tablespoons extra-virgin olive oil
Salt and pepper to taste
1/4 pound of sharp provolone cheese, thinly sliced
4 to 6 soft hero rolls or hoagie rolls
Tightly roll the steak into a torpedo or log shape. Wrap tightly in plastic wrap. Place log in freezer for 45 minutes
to firm the beef into a tight but not frozen texture.
Remove plastic, and working quickly, use an electric knife to slice the beef into paper-thin strips, almost shaving
the beef. If you do not have an electric knife, use a sharp knife and cut the beef into the thinnest slices possible,
then flatten the slices using a meat tenderizer. Refrigerate slices until ready to cook.
Peel and halve onion. Slice into paper-thin half moon pieces. Halve the peppers, remove and discard seeds, and
then slice into thick slices
Warm 2 tablespoons of the oil in a large skillet over low heat. Add onions and cook 8 to 10 minutes, until
caramelized and softened, stirring frequently. Do not allow them to brown. Transfer onions to bowl; add peppers
to same skillet, still over low heat. Cook peppers 10 to 15 minutes, until soft and tender, flipping often. Transfer to
bowl with onions. Season onion-pepper mixture to taste. Cover bowl to keep warm.
In a clean skillet, warm the remaining 2 tablespoons oil over medium heat. Cook the beef in 2 batches, until lightly
browned and cooked through, stirring often.
To serve: Pile beef strips, peppers and onions topped with the cheese slices inside a hero roll. Divide beef and
onion mixture among rolls then top with cheese and broil 5 inches from heat until cheese is melted. Close and