Philadelphia Cheese Steak Sandwich
1 (24 oz.) thinly-sliced rib eye or eye roll steak
6 tbsp. soy bean oil
Cheese (Cheez WhizÂ® is recommended), American
4 crusty Italian rolls
1 large Spanish onion
Sweet green and red peppers, sautÃ©ed in oil (optional)
Mushrooms, sautÃ©ed in oil (optional)
Heat a cast iron skillet or non-stick pan over medium heat. Add 3 tbsp. of the oil to the pan and sautÃ© the onions to desired doneness. Remove the onions. Ad remaining oil and sautÃ© the slices of meat quickly on both sides.
Melt the Cheez Whiz in a double boiler or in the microwave. Place 6 oz. of the meat onto each roll. Add onions, and pour the Cheez Whiz over the top. Garnish with hot fried sweet peppers, mushrooms and ketchup.
**If you find it dry, add a little beef gravy to the meat before placing onto roll. (I make gravy with one envelope of International Demi-Glace Gravy and add a few tablespoons of it to my meat when itâ€™s done frying.