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Published: Tuesday, 5/16/2006

Philadelphia Cheesesteak

2 tablespoons vegetable oil

1 medium Vidalia onion, sliced as thin as possible

12 ounces chipped steak - 6 slices (thin sliced eye of round, rib-eye, or sirloin tip roast)

Salt and coarsely ground pepper

Cheez Whiz or 3 slices provolone cheese

3 Italian, French, or hoagie rolls

In a large frying pan over medium heat, add vegetable oil and heat so that it sizzles. Add onion slices; stir until onions caramelize and look transparent. Remove from pan. Add two steak slices at a time and cook one minute on a side to desired doneness. Cook remaining four slices of beef. Place two slices of meat on cut side of a roll. Top each with 1/3 of the onions and 2 tablespoons microwaved Cheez Whiz or 1 slice of provolone. Top with other half of roll and serve.

Yield: 3 sandwiches

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