Saturday, June 9, 2012

All-in-one cheese-steaks

Time for a one dish wonder: Cheese-steaks! These are great when you want something quick with VERY easy clean-up (a cutting board, knife, and one pan)

Rib-eye cut that's been shaved (I get mine at Stew Leonard's, a local specialty supermarket)
Rolls (I use grinder rolls)
Cheese (I use provolone from the deli, but you can use what you like)
Salt, pepper, oregano, garlic salt

On my favorite square flat pan, I start by spraying it with some butter flavored PAM and laying down the rolls to toast. While the rolls toast, chop the onions; I kind of eye-ball it based on how much we like on our sandwiches.

When the rolls are toasted, take them off the pan and IMMEDIATELY put the cheese on the rolls while they are still warmed.

Add a little olive oil to the pan if you need for the onions, then toss those on the pan with a little salt and pepper.

While the onions cook, season the beef with generous amounts of salt, pepper, garlic powder, and a bit of oregano. Once the onions are to your liking, throw the beef on WITH the onions. I let my onions go until they are pretty translucent just when they start to caramelize before putting the beef on.

Babysit the beef a little making sure the shavings don't clump up into chunks of meat, use a fork to keep them shredded. The beef only takes another 5 or so minutes to cook. Drain off any excess drippings. Then scoop up the beef and onions onto your sandwich and there you go! Enjoy!

Now, I will usually make a vegetable, which depending on the veggie could be an additional one pan, but most of the time I just chop some lettuce, cucumbers, and carrots and have a little side salad keeping my mess small. 

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