- 1 pound rib-eye steak
1 large white onion, thinly sliced
1 crusty Italian roll
1 soft hoagie roll
2 tablespoons butter, at room temperature
4 tablespoons Cheez Whiz
2 slices provolone cheese
Thinly sliced bell peppers, sautéed (optional)
- Freeze the steak until firm, at least 8 hours. This will make it easier to slice thinly. Once firm, slice it as thinly as you can.
- Heat a pan over medium-high heat; once it's hot, add 1 tablespoon of vegetable oil. Add onions, and sauté them until they start to become translucent and lightly browned, about 5 minutes.
- Next, brush the steak with oil, and season it generously with salt, pepper, and seasoning salt. Add meat to the onions, and cook for about 2 minutes, stirring once. Separate the meat and-onion mixture into 2 distinct piles. For the Pat's-style cheesesteak, chop up the meat with a metal spatula.
- While the meat is cooking, slice the rolls in half lengthwise, spread 1 tablespoon of butter on the insides of each roll, and toast them with a little butter in a separate pan. (The crusty roll is for the Pat's-style cheesesteak, and the softer roll is for the Geno's-style cheesesteak.)
- Add your cheeses to the meat-and-onion mixture. For the Pat's-style cheesesteak, use Cheez Whiz, and use provolone for the Geno's-style cheesesteak.
- Once cheese is melted, use a spatula to scoop the meat, onion, and cheese mixture onto the center of the bread. Top with sautéed peppers (if using). Serve hot.
- Main Dishes, Sandwiches
- North American
- 2 sandwiches