MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Dominic's Philly Cheese Steak
 Categories: Beef, Vegetables, Breads, Cheese
      Yield: 4 Servings

      2 lb Ribeye steak; thin sliced
           Oil
      1 lb White onion; peeled, halved,
           - sliced in thin half moons
      4 tb Table salt
  1 1/2 ts Garlic powder
  1 1/2 ts Onion powder
      1 lb Provolone; sliced
      4    (8" sub rolls; split

  Heat a griddle to 375+#-400+#F (190+#-205+#C) or a couple
  large skillets on medium-high heat. The surface should
  read between 375+# to 400+#F (190+# to 204+#C). Slick oil
  your griddle or skillets with oil.

  On a portion of the griddle or in 1 skillet, cook your
  onions for 2 to 3 minutes, turning them with your
  spatula, until they begin to sizzle. Splash some water
  on them, turn, scrape, and, when the water evaporates,
  repeat the process. Eventually youC╟╓ll have delicious
  softened or deeply browned onions, depending on how long
  you go. Figure 5 to 10 minutes.

  While youC╟╓re in onion land, mix the salt, garlic powder,
  and onion powder and put it in a shaker or a small dish.
  This is your secret seasoning. Like all secret
  seasonings, you can tell someone youC╟╓re taking the
  recipe to the grave while youC╟╓re actually just
  embarrassed itC╟╓s so simple.

  If using a griddle, lay your ribeye slices out across
  the surface in a single layer. Just let them sit and
  sear over medium-high heat for 2 to 3 minutes. Season
  generously with your seasoning magic. Flip the ribeye,
  season again, and begin to mix in the onions as the rest
  of the meat browns. If using a couple skillets, transfer
  the onions to a plate, wipe out the skillet, and return
  it to medium-high heat. Place a second skillet over
  medium-high heat. Lay your ribeye slices out across the
  surface of the skillets in a single layer. You may need
  to work in batches. Just let them sit and sear over
  medium-high heat for 2 to 3 minutes. Season generously
  with your seasoning magic. Flip the ribeye, season
  again, and cook for another minute. If working in
  batches, transfer the ribeye to a rimmed baking sheet,
  being careful to spread it out so the steak doesnC╟╓t
  steam which will turn it tough, and cook the rest of the
  ribeye. When all the steak is cooked, divvy it up
  between the skillets and do the same with the onions.
  Begin to mix in the onions as the meat browns.

  Now itC╟╓s time to get all choppy-choppy with your
  spatula. The difficulty and effectiveness of this will
  largely depend on the quality of your meat and how
  thinly and evenly you were able to get the meat sliced.
  (This is why itC╟╓s nice to have a butcher with a nice
  sharp slicer to harass.) Using the narrow edge of a long
  metal spatula, chop your meat into 4 portions that
  resemble the size and shape of how theyC╟╓re going to lay
  in the roll, which is to say sorta a rectangle. Drape 4
  ounces provolone over each portion of meat. Squirt a
  tablespoon or so of water under the meat and cover just
  long enough for the cheese to become one with the meat,
  about 30 seconds.

  Game time! Take the spatula in your dominant hand and
  the open roll in your punier hand. Slide your spatula
  under the cheesy mess of onions and meat and flip it
  into the sandwich. Devour immediately.

  RECIPE FROM: https://www.yummly.com

  Uncle Dirty Dave's Archives

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... Computers can't cook omelettes, even if asked.

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