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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Philly Cheesesteak   
    Categories: Beef, Vegetables, Cheese, Breads   
         Yield: 4 servings   
       
         2 lb Frozen, pre-sliced rib-eye   
              - or brisket   
         3 tb Neutral oil; as needed   
         2 md Yellow onions; thin sliced   
              Salt & black pepper   
        12 sl Provolone   
              +=OR=+   
         1 c  Cheez Whiz (see Tip 2)   
         4    (8") hoagie rolls   
       
     Set the oven @ 350oF/175oC.   
        
     Remove steak from the freezer. Heat a large skillet over   
     medium heat, then add the oil and onions. Sprinkle with   
     a pinch of salt and cook the onions, stirring every few   
     minutes, until they begin to soften, brown, and have   
     slightly crispy ends, about 15 minutes. Transfer to a   
     bowl.   
        
     Pull the meat slices apart (they will still be slightly   
     frozen; see Tip 1) and add them to the pan over   
     medium-high. As the meat cooks, use a spatula to   
     continue separating the slices so they cook evenly. When   
     the meat is mostly cooked but still a little pink, about   
     4 minutes, season with salt and pepper, and cook until   
     no longer pink and the edges are browned, about 4   
     minutes more.   
        
     Meanwhile, slice the hoagies in half lengthwise, only   
     about ? of the way through. Arrange them cut-side down   
     on an oven rack and toast until lightly browned, about 5   
     minutes.   
        
     Once the meat is fully cooked, adjust the heat to   
     medium-low and add the onions back to the pan, stirring   
     until combined. Divide the filling into four piles, and   
     top each with 3 slices of Provolone (if using Cheez   
     Whiz, see Tip 2). Cook until the cheese melts, 3 to 4   
     minutes. While the cheese melts, remove the hoagies from   
     the oven. Use a spatula or pastry scraper to transfer   
     the meat onto the hoagies. Slice in half and eat   
     immediately.   
        
     Tip 1: When using frozen, pre-sliced brisket, give it   
     about 30 minutes to thaw before you begin cooking so the   
     meat will be easier to separate. Otherwise, let it thaw   
     in the refrigerator overnight before cooking.   
        
     Tip 2: If using Cheez Whiz, transfer it to a small   
     microwave-safe dish and heat it in the microwave in   
     30-second increments, or in a small skillet on the   
     stovetop over low heat, stirring frequently, over low   
     heat. Mix well, then pour over the sandwich.   
        
     By: Kia Damon   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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