Philly Cheesesteaks

By spend with pennies

Ingredients

1 pound ribeye steak (or round steak or sirloin)
½ large white onion (or 1 small white onion, thinly sliced)
1 tablespoon butter
salt and black pepper (to taste)
1 tablespoon olive oil
2 hoagie rolls
2 tablespoons garlic butter
3 ounces provolone cheese (or American cheese, sliced)

Prep Time10mins
Cook Time30mins
Servings2

Instructions

Place the steak in the freezer for 30-60 minutes.

Meanwhile, in a 10-inch cast iron skillet, cook the onions and butter over low heat until caramelized, stirring occasionally, about 10 to 15 minutes. Transfer to bowl.

Remove beef from the freezer and using a sharp knife, slice it as thinly as possible.

Heat the skillet over medium heat. Cut the rolls open and spread garlic butter inside. Place the rolls butter-side down and cook until lightly toasted. Set aside.

Turn the heat on the heat up to high and add the oil to the skillet. Season steak with salt and pepper.

Once the oil is hot, add the beef and cook just until browned, about 2 to 3 minutes.

Reduce the heat to low and stir in the onions. Leaving the the beef in the skillet, top it with the cheese slices and let it rest for about 1 minute or until melted.

Place rolls over top of the cheese and, using a large spatula, transfer the beef mixture to the toasted rolls.