Mmmm - thanks!

I've done it similarly, but not the "chopping" the meat part while
cooking - that must make a big difference.

Too bad we've already had dinner, but I may try this soon!

Good luck with the game,
Kris

Andy wrote:
> Kris said...
>
> > What's your Secret Cheesesteak recipe? I love them, regardless of
> > football teams!
> >
> > Kris, who misses her Chicago Philly's Best cheesesteaks
>
>
> Here's how I do it!
>
>
>
> Philly Cheesesteak
>
> USDA Choice Rib eye or top round roast.
> Yellow onions, medium chopped
> Soybean oil
> American, provolone and cheez whiz (eater's choice)
> 9" Hoagie rolls, split
>
> Have a semi frozen rib eye or top round roast sliced paper thin, keep
> refrigerated until ready to use.
>
> On a large double burner grill pan over medium-high heat, squirt some soybean
> oil in two areas of the pan. One area for the onions to saute and the other
> area for the slices of meat to cook. Toss a handful of chopped onions on to
> the pan and with two spatulas, toss to coat. When wilted, pile them aside in
> the corner of the pan and add more onions to cook.
>
> Meanwhile drop three slices (for a regular 9" roll) of meat on the pan. When
> the meat starts to cook, with two spatulas, working fast, begin chopping the
> steak, pulling it apart until into a fine chop. When the meat is almost done,
> gather it up in a long mound (to fit the hoagie roll) and spread some of the
> sauteed onions on the meat. Next, top with cheese slices or cheez whiz. After
> a few seconds, take the sliced hoagie roll and place cut side down over the
> mixture. With the spatula in one hand, holding the roll, slide the spatula
> under the mixture and lift and turn the sandwich right side-up and serve.
>
> If the onions or meat cook too fast, you can squirt water onto the mixtures
> to keep them from drying out and sticking. Keep everything moving for best
> results. Since the meat cooks so fast, it's always better to have the onions
> done and ready to add to the meat.
>
> Enjoy!
>
> Andy
>
> P.S. A great cheesesteak doesn't need ketchup. Save it for the french fries.
> A swipe of dijon mustard can be nice addition on an occasion bite. --A
>
>
> CLEAR OR CLOUDY???