Philly Cheesesteaks

Ingredients
2 tablespoons olive oil
2 medium onions, thinly sliced in half moons
8 ounces mushrooms, sliced
1 pound beef chipsteak or thinly sliced eye round, rib eye, or sirloin tip roast (If using unsliced meat, freeze before slicing to make it easier.)
Salt and freshly ground black pepper, to taste
8 slices provolone cheese
Hoagie rolls

Instructions
1. Heat oil in large skillet over high heat then lower heat to medium.  Add onions and mushrooms.  Cook, stirring, until mushrooms lose their liquid and onions are tender.  Add steak slices and cook 3 minutes until meat is browned.  Season with salt and pepper. 

2. Spread cheese slices over meat to melt.  Slice rolls lengthwise.  Using spatula, scoop meat and cheese onto bread with cheese on top. 

Comments
This recipe is from What’s Cooking America.  Being a girl from the Philly suburbs, I think that cheesesteaks should be made with provo, so that’s how I made mine.  I know that Cheese Whiz is the cheese of choice in Philly, but, to me, that’s just crazy talk.  Provo all the way. 

These were super tasty and I love all the mushrooms and onions that this recipe uses.  You can also add bell peppers if you’d like, but I’ve never been a fan.  If Zekiah sends us chipsteak again, I’ll probably be making these again!

Shown here with Baked Summer Squash and Tomatoes with Pesto.

Internet - What’s Cooking America