The sandwich we’re making today isn’t quite the traditional Philly Cheese Steak, as those are served on rolls. No, we’ll be making a cheese steak with onions and American cheese on toasted French bread. (Yes, this is the same thick-sliced French bread we used for the Panini last week.)
1 pound steak, sliced thin, then chopped into ½ inch pieces (I used sirloin)
½ a medium yellow onion, sliced thin
4 slices of American cheese
4 slices of French bread, lightly toasted
Heat your cast-iron skillet over medium-high heat. Add 2 tablespoons of oil and sauté your onions until they start to brown. I like to add just a splash of soy sauce whenever I sauté onions, not too much. It adds a nice flavor. Remove the onions from the skillet and allow them to drain on a paper towel. (Sorry, Fred, there’s no photo of the onions cooking.)
Add just a touch more oil to the already hot pan, and toss in the steak, and hit it with a couple of grinds of black pepper. Watch your steak closely, as it will cook quickly, and you don’t want to overcook it. Once the steak is cooked through, but still juicy, separate it, still in the skillet, into two equal portions and place two slices of American cheese on top of each portion. The cheese will melt quickly.
Place each portion on a slice of bread, add the sautéed onions and top with another slice of bread.
The Squirrel shall not live by bread alone…