Cheesesteak

1. 1

   In a large saute pan or griddle, heat the oil over medium-high heat for 1 minute, and then add the onions, 1 tablespoon salt and 1 teaspoon pepper.

2. 2

   Cook the onions until caramelized, stirring throughout the process, 5 to 6 minutes.

3. 3

   Remove and keep warm.

4. 4

   Spread the softened butter on the interiors of the rolls and cook, butter-side down, on a griddle until browned, 1 to 2 minutes.

5. 5

   Remove the rolls, add the raw steak to the griddle and sprinkle with salt and pepper.

6. 6

   Cook briefly, shredding the meat into small pieces with two metal spatulas.

7. 7

   Add the onions and cook for 2 minutes.

8. 8

   Portion the meat into four piles, and top each pile with 3 slices of the provolone.

9. 9

   Continue to cook until the cheese melts (putting on the lid and adding a little water to the pan can help with this step).

10. 10

    Cover each pile with a browned roll, and slide a spatula under the meat to pick it up with the roll.

No additional tips available.