Rachael Ray'S Philly Cheesesteak - cooking recipe

Ingredients

ONIONS
1 tablespoon extra virgin olive oil
2 large yellow onions, thinly sliced
coarse salt
pepper or steak seasoning
MEAT
2 teaspoons extra virgin olive oil
1 1/2 lbs lean beef tenderloin or 1 1/2 lbs sirloin, thinly sliced
1 teaspoon garlic salt
fresh ground black pepper
8 slices provolone cheese
4 sandwich hoagie rolls, split lengthwise (I use Sara Lee)

Preparation

Heat a medium saucepan over medium high heat.
Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan.
Add onions and season with salt and pepper or steak seasoning blend.
Cook onions, stirring occasionally, 10 minutes or until onions are soft and caramel in color.
Heat a heavy griddle pan over medium high to high heat.
Wipe griddle with a drizzle of oil using a paper towel.
Sear and cook thin sliced steaks until brown but not crisp, about 2 minutes on each side.
Cook steaks in single layers in 2 batches and tenderize by cutting into meat with the side of your spatula while they cook.
When the steaks are browned, just before you remove them from heat, sprinkle them with garlic salt and pepper.
When all of the steaks are cooked, line each of your split rolls with 2 slices of provolone cheese.
Pile 1/4 of your meat and onions on to the griddle and mix together with your spatula.
Pile the meat and onions into rolls on top of the cheese.
The heat from the meat and onions will melt the cheese.
Repeat for remaining servings and serve.