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 (8") hoagie rolls

Set the oven @ 350oF/175oC.

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 ? 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.

By: Kia Damon

Yield: 4 servings

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

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