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Philly Cheesesteak

Serves 4 

6 teaspoons vegetable oil

2 small onions, chopped

1 1/2 pounds sirloin tips

Salt and pepper

8 thin deli slices provolone cheese, cut in half

4 (6-inch) sub rolls, slit partially open lengthwise

1.  To prepare the meat, cut each sirloin tip with the grain into 1-inch cubes.  Stagger the beef cubes in a single layer six inches apart between two sheets of plastic wrap.  Using a meat pounder, pound the cubes until paper-thin.  When you are finished pounding, they should almost be transparent.
2.  Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat until shimmering.  Add onions and cook until softened and golden, about 5 minutes.  Transfer to a small bowl.
3.  Heat additional 2 teaspoons oil in now-empty skillet over high heat until smoking.  Place half of steak slice in skillet (don’t worry if they overlap) and season with salt and pepper.  Cook until meat is no longer pink, about 1 minute per side.  Removed pan from heat, layer 4 half-slices of cheese over some meat, top with more meat, and finally 4 more half-slices of cheese.  Cover pan with lid to melt cheese, about 1 minute.  Divide meat and cheese between two rolls, top with half of onions, and pour juices accumulated in skillet over meat.  Wrap each sandwich tightly in foil and set aside while preparing remaining sandwiches.
4.  Wipe skillet clean with paper towels and repeat step 3 with remaining 2 teaspoons oil, meat, cheese, and onions.  Wrap sandwiches in foil and let sit for 1 minute to let flavors come together then serve.

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