Philly Cheese Steaks
- Slice 4 hoagie rolls 3/4 of the way through. Dice onions.
- In a small bowl, stir together 2 Tbsp softened butter with 1 pressed garlic clove. Spread garlic butter onto the cut sides of 4 hoagie rolls. Toast the buns on a large skillet on medium heat until golden brown then set aside.
Add 1 Tbsp oil to your pan/cooktop and sautee diced onions until caramelized then transfer to a bowl.
Increase to high heat and add 1 Tbsp oil. Spread the Philly meat in an even layer. Let brown for a couple of minutes undisturbed then flip and season with 1/2 tsp salt and 1/2 tsp black pepper. Sautee until steak is fully cooked through then stir in the caramelized onions.
Divide into 4 even portions and top each with 2 slices of mild Provolone cheese and turn off the heat so the cheese will melt without overcooking the meat.
- If desired, spread a thin layer of mayo on the toasted side of each roll.
- Scrape the cheesy beef into your bun. Serve warm.