MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Philly Cheesesteak
Categories: Beef, Vegetables, Cheese, Breads
     Yield: 4 Servings

     2 lb Frozen, pre-sliced rib-eye
          - or brisket
     3 tb Neutral oil; as needed
     2 md Yellow onions; thin sliced
          Salt & black pepper
    12 sl Provolone -OR-
     1 c  Cheez Whiz; see Tip 2
     4    Hoagie rolls (8")

 Set the oven @ 350°F/175°C.

 Remove steak from the freezer. Heat a large skillet over medium
 heat, then add the oil and onions. Sprinkle with a pinch of salt
 and cook the onions, stirring every few minutes, until they begin
 to soften, brown, and have slightly crispy ends, about 15 minutes.
 Transfer to a bowl.

 Pull the meat slices apart (they will still be slightly frozen; see
 Tip 1) and add them to the pan over medium-high. As the meat cooks,
 use a spatula to continue separating the slices so they cook
 evenly. When the meat is mostly cooked but still a little pink,
 about 4 minutes, season with salt and pepper, and cook until no
 longer pink and the edges are browned, about 4 minutes more.

 Meanwhile, slice the hoagies in half lengthwise, only about 3/4 of
 the way through. Arrange them cut-side down on an oven rack and
 toast until lightly browned, about 5 minutes.

 Once the meat is fully cooked, adjust the heat to medium-low and
 add the onions back to the pan, stirring until combined. Divide the
 filling into four piles, and top each with 3 slices of Provolone
 (if using Cheez Whiz, see Tip 2). Cook until the cheese melts, 3 to
 4 minutes. While the cheese melts, remove the hoagies from the
 oven. Use a spatula or pastry scraper to transfer the meat onto the
 hoagies. Slice in half and eat immediately.

 Tip 1: When using frozen, pre-sliced brisket, give it about
 30 minutes to thaw before you begin cooking so the meat will be
 easier to separate. Otherwise, let it thaw in the refrigerator
 overnight before cooking.

 Tip 2: If using Cheez Whiz, transfer it to a small microwave-safe
 dish and heat it in the microwave in 30-second increments, or in a
 small skillet on the stovetop over low heat, stirring frequently,
 over low heat. Mix well, then pour over the sandwich.

 Recipe by Kia Damon

 Recipe FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Archives

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