MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Philly Cheesesteak
 Categories: Beef, Vegetables, Cheese, Breads
      Yield: 4 Servings

      2 lb Frozen, pre-sliced rib-eye
           - or brisket
      3 tb Neutral oil; as needed
      2 md Yellow onions; thin sliced
           Salt & black pepper
     12 sl Provolone -OR-
      1 c  Cheez Whiz; see Tip 2
      4    Hoagie rolls (8")

  Set the oven @ 350°F/175°C.

  Remove steak from the freezer. Heat a large skillet over medium
  heat, then add the oil and onions. Sprinkle with a pinch of salt
  and cook the onions, stirring every few minutes, until they begin
  to soften, brown, and have slightly crispy ends, about 15 minutes.
  Transfer to a bowl.

  Pull the meat slices apart (they will still be slightly frozen; see
  Tip 1) and add them to the pan over medium-high. As the meat cooks,
  use a spatula to continue separating the slices so they cook
  evenly. When the meat is mostly cooked but still a little pink,
  about 4 minutes, season with salt and pepper, and cook until no
  longer pink and the edges are browned, about 4 minutes more.

  Meanwhile, slice the hoagies in half lengthwise, only about 3/4 of
  the way through. Arrange them cut-side down on an oven rack and
  toast until lightly browned, about 5 minutes.

  Once the meat is fully cooked, adjust the heat to medium-low and
  add the onions back to the pan, stirring until combined. Divide the
  filling into four piles, and top each with 3 slices of Provolone
  (if using Cheez Whiz, see Tip 2). Cook until the cheese melts, 3 to
  4 minutes. While the cheese melts, remove the hoagies from the
  oven. Use a spatula or pastry scraper to transfer the meat onto the
  hoagies. Slice in half and eat immediately.

  Tip 1: When using frozen, pre-sliced brisket, give it about
  30 minutes to thaw before you begin cooking so the meat will be
  easier to separate. Otherwise, let it thaw in the refrigerator
  overnight before cooking.

  Tip 2: If using Cheez Whiz, transfer it to a small microwave-safe
  dish and heat it in the microwave in 30-second increments, or in a
  small skillet on the stovetop over low heat, stirring frequently,
  over low heat. Mix well, then pour over the sandwich.

  Recipe by Kia Damon

  Recipe FROM: https://cooking.nytimes.com

  Uncle Dirty Dave's Archives

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