Recipe: Philly Cheesesteak Sandwiches (David Rosengarten)

PHILLY CHEESESTEAK

3 tablespoons vegetable oil, or more, divided use
2 medium onions, peeled and sliced
1 cup Cheez Whiz
1 1/2 pounds boneless rib eye steak, sliced paper thin (For best results, ask your butcher to slice the steak on a meat slicer for you)
4 Philadelphia Cheesesteak loaves (or 4 Italian hero breads, each about 8-inches long)

Heat 1 tablespoon of the oil in a medium-size skillet over medium heat. Add onions and cook over medium heat until onion is softened and golden, about 15 minutes. Set aside but keep warm.

Place Cheez Whiz in a small non-metallic bowl, cover loosely with plastic wrap, and microwave until bubbly. Keep warm and covered.

Heat one or more large cast-iron skillets over lowest heat. Season steak with salt and pepper. Add a tablespoon of vegetable oil to each skillet and add the beef slices in a single layer. Cook, flattening with a metal spatula, about 5 minutes, flipping once or twice with the spatula. Meat should turn gray, not brown, and remain soft, not crusty. When one quarter of the beef is ready, approximately 6 ounces, you're ready to make a sandwich. (Continuing cooking more meat in one or more skillets, adding a tablespoon of vegetable oil each time before adding meat, until all meat is cooked.)

TO MAKE ONE SANDWICH:
Cut a bread loaf down the middle but do not cut through completely. Stuff with 6 ounces of the meat, then one-fourth the onion, then drizzle with one-fourth of the Cheez Whiz. Serve immediately. Continue until 4 sandwiches are made.

Makes 4 sandwiches
Source: It's All American Food: The Best Recipes for More than 400 New American Classics by David Rosengarten