Philly Cheesesteaks

By á-14060

The Secret to Paper-Thin Slices:

Sirloin tips, tasty but much cheaper than the rib-eye steak used in Philly sandwich shops, are often sold in long strips, making slicing against the grain difficult. We found it much easier to cut the meat into cubes and then pound them into paper-thin pieces.

1. Cut each sirloin tip with the grain into 1-inch cubes.

2. Stagger the beef cubes in a single layer 6 inches apart between two sheets of plastic wrap.

3. Using a meat pounder, pound the cubes until paper-thin.

4. When you're done, the slices of meat should be almost transparent.

Ingredients

• Ingredients6 teaspoons vegetable oil
• 2 small onions, chopped
• 1 1/2 pounds sirloin steak tips, pounded until paper-thin
• Salt and pepper
• 8 thin slices provolone cheese, cut in half
• 4 (6-inch) sub rolls, slit partially open lengthwise

Details

Servings 4
Adapted from cookscountry.com

Preparation

Step 1

Instructions
1. Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until shimmering. Add onions and cook until softened and golden, about 5 minutes. Transfer to small bowl.


2. Heat additional 2 teaspoons oil in now-empty skillet over high heat until smoking. Place half of steak slices in skillet (don't worry if they overlap) and season with salt and pepper. Cook until meat is no longer pink, about 1 minute per side. Remove pan from heat, layer 4 half-slices of cheese over some meat, top with more with meat, and finally 4 more half-slices of cheese. Cover pan with lid to melt cheese, about 1 minute. Divide meat and cheese between 2 rolls, top with half of onions, and pour juices accumulated in skillet over meat. Wrap each sandwich tightly in foil and set aside while preparing remaining sandwiches.


3. Wipe skillet clean with paper towels and repeat step 2 with remaining 2 teaspoons oil, meat, cheese, and onions. Wrap sandwiches in foil and let sit for about 1 minute to let flavors come together. Serve.