- 1 lb of thin sliced rib-eye steak
- 2 large onions, chopped
- 2 tbs canola oil
- Cherry peppers, optional
- Kosher salt and cracked black pepper to taste
The Philly cheese steak sandwich is an institution in Philadelphia. The ongoing controversy is who makes the best cheese steak, Pat’s, Gino’s, Tony Luke’s or Jim’s. The fact of the matter is that all of these fine establishments serve super good cheese steaks. The key to a good cheese steak is simply using the best ingredients, starting with thin sliced rib-eye steak. You can go to you butcher to ask him to slice some rib eye for you. Next you will need the proper Italian style roll which is slightly crispy on the outside and soft on the inside. Serves 2.
- In a large skillet or griddle top add the canola oil.
- Add the steak and onions, keeping the separate.
- As the steak cooks break it up using the spatula.
- Make sure you continue to stir the onions.
- The steak should cook very quickly. When done add the steak and top with the onions, and spread among the two rolls.
- Season with salt and pepper.
- Add the cheese wiz to each sandwich.
- Add sliced cherry peppers to each sandwich if desired.