Recipe: Pat's Philly Cheesesteak

PAT'S PHILLY CHEESESTEAK

1 (8 ounce) jar Cheez Whiz
6 tablespoons soybean oil, divided use
1 large Spanish onion, coarsely chopped
1 1/2 pounds rib-eye steak, thinly sliced (have the butcher slice it for you or slice it yourself, partially frozen)
FOR SERVING:
4 crusty Italian rolls, split partially open lengthwise
Hot cherry peppers, for serving (optional)
Hot sauce, for serving (optional)
Ketchup, for serving (optional and sacrilege among many)

Melt the Whiz in a double boiler or microwave oven, stirring occasionally, until hot, but not boiling.

Heat a cast-iron or nonstick skillet over medium heat. Add 3 tablespoons oil to the skillet, and saute the onion until soft and golden, about 5 minutes. Remove the onion; set aside.

Add the remaining 3 tablespoons oil to the skillet. Saute the steak slices until brown on one side, about 1 minute, and then flip to the other side and repeat; do not chop the meat.

Place one-fourth of the steak into each roll. Divide the onion among the rolls and the top with the hot cheese. Serve as desired with hot peppers, hot sauce and ketchup.

Makes 4 sandwiches
Source: The Great Philly Cheesesteak Book by Carolyn Wyman