Real Philly Cheese Steak
* 1 pound Rib Eye frozen, then cut very thin
* 1 Onion
* 1 Green and Red Pepper, cut into strips
* Provolone Cheese / American Cheese or Cheese Whiz
* 4 Hoagie Rolls
Use a Rib Eye, and then slice it very thin. You want it sliced thin. You can buy the hunk of rib eye and freeze and slice it yourself, but I would just get it already sliced from the meat department at your local super market.
You want to use good old Philadelphia AMOROSOS rolls.
All of this is personal choice. Cheeses used vary - On most REAL Philly cheese steaks cheese whiz is used, but I'm not much of a fan. My hubby loves provolone on his and would totally recommend using that. I just use American cheese on mine.
Cooking the steak: In a cast iron frying pan, or a grill pan heat some oil. Saute toppings until pliable - make them however you like them. Remove them from pan and set aside. Pour some more oil in the pan on medium high heat. Place 1/4 to 1/3 of a pound of meat in the pan, lying the pieces flat and overlapping to form a shape that will fit nicely in a bun. When the meat turns gray with doneness, flip it over and begin to shred the steak in the pan. You want bite-sized pieces that are easy to eat. If you are using cheese slices now is the time to lie them on top of the meat. Add the other toppings back into the pan next to the meat and allow to reheat. Cover the pan to allow the cheese to melt. This should take 1-2 minutes. If the meat looks overcooked, that's OK - it should be GRAY.
This is the time to toast the bread if you so wish. I don't like mine toasted at all. Warmed is OK.
spatula and deposit on the roll.
There you have it!