Philly Cheesesteak Sandwiches
1 Tbsp. Olive Oil, divided
½ Yellow Onions, diced
Salt and Pepper, to taste
¾ lb. Sirloin Steak Tips, tenderized to 1/8 inch thick and cut to 1 ½ inches wide
4 oz. Sliced Provolone cheese, quartered
2 Canyon Bakehouse Sub Rolls, toasted
- Pour the oil into a skillet over medium heat and add the diced onions. Sauté until tender.
- Season the tenderized sirloin cuts with salt and pepper and add to the skillet. Cook on both sides until browned.
- Adding ¼ slice at a time, incorporate the cheese with a spatula until melted.
- Lift the meat mixture onto two toasted sub rolls with the spatula and serve hot.
Prep: 10 min
Cook: 5 min